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Popular in Food

Thai Chicken Stir-Fry

3.5 by 10 people
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  • Makes: 4 servings
  • Start to Finish: 35 mins

Thai Chicken Stir-Fry



  1. Cut chicken into 1-inch pieces; set aside.
  2. For sauce, stir together rice wine, soy sauce, water, fish sauce (if desired), cornstarch, and crushed red pepper. Set aside.
  3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrots; cook and stir for 2 minutes. Add pea pods and green onions; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
  4. Add half of the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in the 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts.

Nutrition Facts (Thai Chicken Stir-Fry)

    Per serving:
  • 406 kcal cal.,
  • 11 g fat
  • (2 g sat. fat,
  • 5 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 66 mg chol.,
  • 1020 mg sodium,
  • 43 g carb.,
  • 3 g fiber,
  • 10 g sugar,
  • 34 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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