Thai Stir-Fry Chicken
A fresh, delicious stir-fry that will please every palate, but is easy enough for students
Loading ...April 8th, 2012
A recipe from Bonnie Stern's University Survival 101 Cooking Class.
Bonnie has written a number of best-selling cookbooks, including The Essentials of Home Cooking and the delicious, must-have, Friday Night Dinners . She offers several cooking classes and corporate events at the Bonnie Stern School of Cooking throughout the year. If you would like more information about her or any of the classes, click here.
Servings
2Prep Time
15 minutesCook Time
10 minutesIngredients
- ⅓ cup coconut milk
- ¼ cup hoisin sauce
- 2 tablespoons peanut butter
- 1¼ cups chicken broth or water
- 2 tablespoons cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon thai green or red curry paste
- 1 pound boneless, skinless chicken breasts, cut into chunks
- 1½ cups each cubed red peppers, broccoli and button mushrooms
- 1 cup cubed fresh mango or pineapple (optional)
- 2 tablespoons chopped fresh cilantro, basil or green onions (optional)
Directions
For the sauce and flavouring accents, blend or whisk hoisin sauce with coconut milk and peanut butter until smooth. Add stock and cornstarch. Reserve.
Heat oil in large non-stick skillet or wok. Add curry paste and cook 10 seconds. Add chicken and stir-fry until chicken looses raw appearance, about one minute.
Add red peppers, broccoli and mushrooms. Cook about 4 minutes.
Add mango or pineapple if using. Stir up sauce (cornstarch may have sunk to the bottom). Add to work. Bring to a boil and cook one minute until thick. Sprinkle with herbs.
