MENU
Touch Hearts to Rate
8 votes | 4517 views

This is one of the most popular Thai dishes and one of the easiest to make. You can substitute lots of different vegetables and it will still turn out great. While this is traditionally served with chicken, you can substitute fish, shrimp, beef, pork or tofu and it will still be wonderful. We made this without chile peppers and served with red chile sauce on the side...so our kids would enjoy it too!

Prep time:
Cook time:
Servings: 4
Tags:

Ingredients

Cost per serving $1.14 view details
  • 2 Tbsp vegetable oil
  • 1/2 pound boneless chicken thighs or breast, sliced
  • 3 cloves garlic, minced
  • 2 Tbsp fish sauce
  • 1 Tbsp oyster sauce
  • 1/2 Tbsp sugar
  • White or black pepper to taste
  • 1/8 cup slivered ginger root
  • 1/2 cup sliced onions
  • 1/2 cup sliced green pepper
  • 1/2 cup sliced red pepper
  • 1/2 cup julienne carrots
  • 1/2 cup julienne zucchini
  • 1/2 cup broccoli crowns
  • 2-3 dried red chilies or 1/2 tsp crushed red chili peppers if desired (or serve with red chile sauce on the side)
  • Cilantro for garnish

Directions

  1. Heat a large saute pan or wok over very high heat. Add oil and let heat for a minute, then add chicken and stir 1 minute, then add garlic and stir one more minute. Add all the remaining ingredients and vegetables and stir fry for 3-4 more minutes.
  2. Remove to a bowl
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Oct 27 »
Today - Oct 27
Oct 28 - Nov 03
November 4 - 10
November 11 - 17
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 153g
Recipe makes 4 servings
Calories 197  
Calories from Fat 123 62%
Total Fat 13.82g 17%
Saturated Fat 2.51g 10%
Trans Fat 0.27g  
Cholesterol 38mg 13%
Sodium 867mg 36%
Potassium 342mg 10%
Total Carbs 9.44g 3%
Dietary Fiber 1.5g 5%
Sugars 4.95g 3%
Protein 9.46g 15%

Languages

Reviews

  • John Jenkins
    March 4, 2011
    I used more chicken thighs and marinated them a short time in sherry/soy. I batch cook vegetables according to how long they need to cook. Gives a better finish than cooking everything together. Also, it came out a little too salty with the Fish and Oyster sauces. I'd reduce it next time. I make a similar dish using either Orange or Lemon in place of the sauces. I like it better.
    I've cooked/tasted this recipe!
    1 reply
    • John Spottiswood
      March 4, 2011
      Thanks John. Would love to try your dish with orange or lemon...hope you'll post it soon!
    • March 15, 2011
      excellent! cant wait to make it again!
      I've cooked/tasted this recipe!
      • Anne Kruse
        March 21, 2011
        This was okay. I added a little bit of baisel, it helped a bit. I'm just not a huge fan of fish and oyster sauce. My kids did eat it though and thats always a good thing.
        I've cooked/tasted this recipe!
        This is a variation

        Comments

        • anne alesauskas
          March 10, 2011
          Wow, this looks great and I can imagine any number of ways to make it a little different! Thanks fro sharing, anne
          • suzybel56
            March 5, 2011
            This is one of my favorite cooking methods. Fast, easy, delicious!
            • Daniel Saraga
              March 4, 2011
              Quantities look fine to me. It's a vegetable dish with some chicken for protein - not the other way around. Perfect for two people.
              1 reply
              • John Spottiswood
                March 4, 2011
                Right...I'm trying to move in that direction more and more as I age!
              • Salad Foodie
                March 3, 2011
                I would love to make this John, but would you recheck your vegetable amounts? Six vegetables at 1/8 cup each totals only to 3/4 cup raw veggies per the 1/2 pound of chicken. I could certainly make an educated guess on amounts, but will wait till you restate them.
                1 reply

              Leave a review or comment