Name: Thai Chicken and Vegetable Stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 piece lemongrass or 1/2 lemon, rind of; 1/2 inch fresh ginger; 2 cloves garlic; 2 tablespoons sunflower oil; 10 ounces boneless skinless chicken breasts, thinly sliced; 1/2 red bell pepper, seeded and sliced; 1/2 green bell pepper, seeded and sliced; 4 scallions, chopped; 2 medium carrots, cut into matchstick size pieces; 4 ounces baby green beans; 2 tablespoons oyster sauce; 1 pinch sugar; salt & freshly ground black pepper, to taste; 1/4 cup lightly salted peanuts, crushed; 1/4 cup chopped fresh cilantro; cooked rice or Asian noodles

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Recipe by - Carla -

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Thai Chicken and Vegetable Stir-fry created by acg_nyc

This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe.

Ready In:: 35mins
Serves:
Units:

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ingredients

1 piece lemongrass or 1/2 lemon, rind of
¹⁄₂ inch fresh ginger
2 cloves garlic
2 tablespoons sunflower oil
10 ounces boneless skinless chicken breasts, thinly sliced
¹⁄₂ red bell pepper, seeded and sliced
¹⁄₂ green bell pepper, seeded and sliced
4 scallions, chopped
2 medium carrots, cut into matchstick size pieces
4 ounces baby green beans
2 tablespoons oyster sauce
1 pinch sugar
salt & freshly ground black pepper, to taste
¹⁄₄ cup lightly salted peanuts, crushed
¹⁄₄ cup chopped fresh cilantro
cooked rice or Asian noodles

directions

Thinly slice the lemon grass (or lemon rind).
Peel and chop the ginger and garlic.
Heat the oil in a large wok style pan over high heat.
Add the lemon grass (or lemon rind), ginger and garlic and stir-fry for 30 seconds, or until brown.
Add the chicken and stir-fry for 2 minutes.
Then add the vegetables and stir-fry for 4 to 5 minutes, or until the chicken is cooked through and the vegetables are almost cooked.
Finally stir in the oyster sauce, a pinch of sugar and seasoning to taste and stir-fry doe another minute for flavors to blend.
Serve immediately, sprinkled with the crushed peanuts and freshly chopped cilantro leaves on top accompanied with cooked rice or Asian noodles.
Enjoy!

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RECIPE MADE WITH LOVE BY

@- Carla -

Contributor

@- Carla -

Contributor

"This recipe has been adopted and edited by me in February 2005. You can easily make this dish a little hotter by adding more fresh ginger. I hope you will enjoy this newly edited recipe."

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photo by acg_nyc

6/16/2013

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review by melinderella

4/20/2010

Really tasty!! A great way to use (and consume) fresh vegetables!

1

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review by dianegrapegrower

3/15/2009

Very tasty. Next time, I'll use lime instead of lemon - adds a bit more flavor. And I'd like a bit of chili pepper (personal taste). Otherwise, very healthy and pretty.

1

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photo by dianegrapegrower

3/14/2009

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review by CHRISTYAM

11/21/2007

I used lemon and a few other adjustments with what we had in the fridge and it was fabulous! Thanks for an easy stir fry! I'll definitely make it again...but hopefully with lemongrass as I do think that would be even better!

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