Southeast Asian-inspired stir-fried chicken thighs and vegetables are placed on top of steaming jasmine rice.
| Prep Time: | 35 mins |
| Cook Time: | 34 mins |
| Total Time: | 1 hr 9 mins |
| Servings: | 4 |
| Yield: | 4 servings |
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 ½ cups water
- ½ teaspoon salt
- 1 cup jasmine rice
- 1 pound skinless, boneless chicken thighs, thinly sliced
- 1 teaspoon Thai red curry paste
- 1 tablespoon peanut oil
- 3 Thai bird chiles, minced
- 1 tablespoon minced shallot
- 1 clove garlic, minced
- 4 heads baby bok choy, chopped
- 4 shiitake mushrooms, sliced
- 1 teaspoon cornstarch
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- ½ teaspoon brown sugar
- 1 lime
- ½ cup chopped fresh cilantro
- 6 leaves Thai basil, chopped
Instructions
- 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.
- 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.
- Mix chicken thighs with curry paste.
- 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.
- Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
- 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.
- Serve chicken over rice, garnished with cilantro and Thai basil.
Nutrition Facts
| Calories | 472 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 6 g |
| Protein | 30 g |
| Saturated Fat | 4 g |
| Sodium | 1503 mg |
| Sugars | 7 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Yum!
Delicious recipe! I substituted the mushrooms for water chestnuts and substituted star anise for all spice. It was beautiful but forgot to take the pic.
I didn’t have every ingredient on hand, but I followed it exactly otherwise. Very tasty!