Stir-fried chicken thighs and vegetables with delicious Southeast Asian flavors, served on top of steamed jasmine rice.
Ingredients
- 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
- 1.5 cups water
- 0.5 teaspoons salt
- 1 cup jasmine rice
- 1 pound skinless , boneless chicken thighs, thinly sliced
- 1 teaspoon Thai red curry paste
- 1 tablespoon peanut oil
- 3 Thais bird chiles , minced
- 1 tablespoon minced shallot
- 1 clove garlic , minced
- 4 heads baby bok choy , chopped
- 4 shiitakes mushrooms , sliced
- 1 teaspoon cornstarch
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 0.5 teaspoons brown sugar
- 1 lime
- 0.5 cups chopped fresh cilantro
- 6 leaves Thai basil , chopped
Instructions
-
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.
Nutrition Facts
Per serving
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