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Thai-Style Chicken Stir Fry

Using core Thai ingredients like green curry paste, this chicken stir fry has oodles of authentic flavour. Plus, it’s super quick to make.

Recipe Saved

Ingredients

Sauce
1 garlic clove, crushed
1 ½ tsp ginger, finely grated
1-1 ½ tbsp green Thai curry paste
2 tbsp soy sauce
2 tbsp brown sugar
2 tsp cornflour
Stir fry
2 tbsp sunflower oil
1 onion, sliced
250g button mushrooms, halved
75g water chestnuts, thinly sliced
120g baby pak choi, broken into small leaves
2 chicken breasts, sliced into strips
50g beansprouts
25g peanuts, roughly chopped

Method

  1. Mix all of the sauce ingredients together in a bowl.
  2. Put the chicken strips into a bowl. Add 1 tbsp of the sauce and lightly season.
  3. Heat 1 tbsp of oil in a wok. Add the chicken and quickly stir fry until just cooked. Set aside.
  4. Heat the remaining oil in the wok. Add the onion, mushrooms and water chestnuts. Fry for 3 to 4 minutes.
  5. Add the sauce, pak choi and chicken and toss over the heat for 2 minutes.
  6. Spoon into a bowl and garnish with beansprouts and peanuts.

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