Thai Chicken Stir-Fry

Thai Chicken Stir-Fry
Petrina Tinslay
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Serves 4
preparation
25
minutes
cooking
30
minutes

Ingredients

1
cup
long-grain white rice
2
tablespoons
vegetable oil
1
carrot, peeled, cut into thin strips
1
red bell pepper, thinly sliced
1
small onion, sliced
1
cup
snow peas
1
cup
sliced shiitake or button mushrooms
1
small red chili, minced
1
clove garlic, chopped
1
2- to 2 1/2-pound rotisserie chicken, meat sliced
1/4
cup
low-sodium soy sauce
1/4
cup
fresh lime juice
1
tablespoon
fish sauce
2
scallions, sliced
1/2
cup
cilantro leaves
1
lime, quartered

Directions

  1. Cook the rice according to the package directions.
  2. Heat the oil in a wok or a large nonstick skillet over high heat. Add the carrot, bell pepper, onion, snow peas, mushrooms, chili, and garlic.
  3. Cook, tossing, until the vegetables are just tender, 4 to 7 minutes.
  4. Add the chicken, soy sauce, lime juice, fish sauce, and scallions and cook, tossing, until heated through. Serve with the rice, cilantro, and lime wedges.
Emma Knowles
March 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 159
  • Fat 18 g
  • Sat Fat 4 g
  • Cholesterol 124 mg
  • Sodium 875 mg
  • Protein 47 g
  • Carbohydrate 53 g
  • Sugar 5 g
  • Fiber 3 g
  • Iron 5 mg
  • Calcium 74 mg
What does this mean? See Nutrition 101.

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