Thai Chicken Stir-Fry

thai-chicken-stir-fry
Photo by Petrina Tinslay
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 571 calories
    • Calories 159 calories from fat
    • 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

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 2tablespoons vegetable oil
  3. Check 1 carrot, peeled, cut into thin strips
  4. Check 1 red bell pepper, thinly sliced
  5. Check 1 small onion, sliced
  6. Check 1cup snow peas
  7. Check 1cup sliced shiitake or button mushrooms
  8. Check 1 small red chili, minced
  9. Check 1 clove garlic, chopped
  10. Check 1 2- to 2 1/2-pound rotisserie chicken, meat sliced
  11. Check 1/4cup low-sodium soy sauce
  12. Check 1/4cup fresh lime juice
  13. Check 1tablespoon fish sauce
  14. Check 2 scallions, sliced
  15. Check 1/2cup cilantro leaves
  16. Check 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.