Chicken Stir-Fry with Thai Flavors

Ingredients 0/23

Step 1

Combin the chicken broth, a tablespoon of ginger, cilantro stems, crushed garlic, and star anise pods in a small pot. Bring it to a boil, then lower the heat and let it simmer gently while you get the rest ready.

Step 2

Bring some water and a pinch of salt to a boil in another pot. Add the jasmine rice, cover it, and turn the heat down to low. Let it cook until the rice has absorbed all the water, about 15 minutes.

Step 3

Toss the chicken thighs with the curry paste so they’re nicely coated. Heat some peanut oil in a wok or a large skillet until it’s shimmering. Add the remaining tablespoon of ginger, chiles, shallot, and minced garlic. Cook, stirring often, until everything starts to soften and get a little color—this should take about 2 to 3 minutes.

Step 4

Add the chicken to the wok and cook it until it’s no longer pink, around 3 to 4 minutes. Then throw in the bok choy and shiitake mushrooms, cooking for another few minutes until they’re tender but still crisp.

Step 5

Ladle out a cup of the chicken broth mixture into a bowl and whisk in the cornstarch until smooth. Pour this back into the wok along with the fish sauce, soy sauce, and brown sugar. Turn the heat down and let it simmer for a minute or two until the sauce thickens up. If it feels too thick, just add a splash more of the broth to loosen it. Finish by squeezing in some fresh lime juice for a bright kick.

Step 6

Serve everything over the rice and garnish with fresh cilantro and Thai basil to bring it all together.