Easiest Way to Make Homemade Thai-Style Chicken Stir-Fry
Hello everybody, I hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Recipe of Ultimate Thai-Style Chicken Stir-Fry. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Thai-Style Chicken Stir-Fry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Thai-Style Chicken Stir-Fry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Thai-Style Chicken Stir-Fry is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Thai-Style Chicken Stir-Fry using 14 ingredients and 5 steps. Here is how you cook that.
7.1 net carbs
Recipe from The Keto Diet Cookbook
**This had a good spicy/sweet flavor! I subbed chopped chestnuts for bean sprouts and adjusted the carbs (11 NC). I also used tamari sauce because I didn't have coconut aminos.
Ingredients and spices that need to be Make ready to make Thai-Style Chicken Stir-Fry:
- 1 lb chicken thighs, skin and bones removed
- 2 T fish sauce
- 1 T coconut aminos
- 2 small bell peppers, red, orange or yellow, sliced
- 2 medium spring onions, sliced
- 1 T fresh ginger, grated
- 2 garlic cloves, crushed
- 1 small hot chile pepper, seeded and minced
- 1/4 c coconut oil
- 2 c bean sprouts
- 1/4 c toasted nut butter
- 1 T lime juice
- salt and pepper
- 2 T fresh cilantro
Steps to make Thai-Style Chicken Stir-Fry
- Slice chicken into med. pieces and add fish sauce and coconut aminos. Marinate at least 1 hr.
- In large pan, heat half of coconut oil. Add chicken and cook until browned. Remove from pan and set aside.
- Grease pan with remaining oil. Add ginger, garlic and chile pepper. Cook 2-3 min., stirring constantly.
- Add bell pepper and onion and season with salt and pepper, cook 5 min. Add bean sprouts and cook 1 min.
- Add chicken, toasted nut butter, lime juice and combine well. Cook until chicken is heated through. Garnish with cilantro and season with more salt if needed.
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