Thai Chicken Stir-Fry

Chicken thighs are stir-fried with bok choy, shiitake mushrooms, and red curry paste in this delicious dish served over hot jasmine rice.

• Preparation Time: 35 mins
• Cooking Time: 34 mins
• Total Time: 1 hr 9 mins
• Calories: 472 Calories

Ingredients

• ½ teaspoon salt
• 1 ½ cups water
• 1 clove garlic, minced
• 1 teaspoon cornstarch
• 2 cups chicken broth
• 1 teaspoon soy sauce
• 1 clove garlic, crushed
• ½ cup chopped fresh cilantro
• ½ teaspoon brown sugar
• 1 tablespoon peanut oil
• 1 lime
• 2 whole star anise pods
• 1 tablespoon minced shallot
• 1 tablespoon fish sauce
• 1 cup jasmine rice
• 1 teaspoon Thai red curry paste
• 4 shiitake mushrooms, sliced
• 2 tablespoons minced fresh ginger, divided
• 1 tablespoon coarsely chopped cilantro stems
• 1 pound skinless, boneless chicken thighs, thinly sliced
• 3 Thai bird chiles, minced
• 4 heads baby bok choy, chopped
• 6 leaves Thai basil, chopped

Recipe Instructions

Step 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.

Step 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.

Step 3

Mix chicken thighs with curry paste.

Step 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.

Step 5

Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.

Step 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.

Step 7

Serve chicken over rice, garnished with cilantro and Thai basil.