Thai Chicken Stir-Fry Recipe

Thai Chicken Stir-Fry Recipe

  • 2 cups chicken broth
  • 2 tablespoons minced fresh ginger, divided
  • 1 tablespoon coarsely chopped cilantro stems
  • 1 clove garlic, crushed
  • 2 whole star anise pods
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 cup jasmine rice
  • 1 pound skinless, boneless chicken thighs, thinly sliced
  • 1 teaspoon Thai red curry paste
  • 1 tablespoon peanut oil
  • 3 Thai bird chiles, minced
  • 1 tablespoon minced shallot
  • 1 clove garlic, minced
  • 4 heads baby bok choy, chopped
  • 4 shiitake mushrooms, sliced
  • 1 teaspoon cornstarch
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon brown sugar
  • 1 lime
  • 1/2 cup chopped fresh cilantro
  • 6 leaves Thai basil, chopped
  1. Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer.
  2. Combine water and salt in a saucepan; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
  3. Mix chicken thighs with curry paste.
  4. Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
  5. Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
  6. Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
  7. Serve chicken over rice, garnished with cilantro and Thai basil.