This Thai-inspired stir fry is a staple in my home. I come back to it time and time again because it is so simple to make, yet is healthful & packs a great flavour punch. So try it and see for yourself if you agree.
When it is very much winter here in The Netherlands, I like to cook traditional Dutch winter dishes like this splitpea soup or things that remind me of warmer places, like this Thai-inspired stir fry.
You need to allow time for the chicken to marinate, so its best to start this dish around lunchtime.
If you wish to add in chillies, go ahead and add them. The same goes for coriander leaves. If you like them, add them. I’m sure they make a wonderful addition to this dish and make it even more Thai flavored.
In my household we love the flavour of the mirin (rice wine) and fish sauce, but we think fresh coriander tastes like soap (yuck…) so we omit that. Personally I just cannot handle the heat of chillies. I cannot handle any chillies or any type of heat. I’m embarrassed to say I even have difficulty with handling white and black pepper sometimes. The stomach aches I get are terrible. So I never cook with those ingredients, but of course you can!
But getting back to the recipe, start marinating the chicken around noon and you’re good to go for dinner. You can pick any kind of veggies you like to go in this dish, so you can vary with the vegetables and make it a little different every time. This way it stays interesting and never gets boring.
So let’s get into the kitchen and make this Thai-inspired stir fry!
Thai-Inspired Stir Fry
- Cutting board
- frying pan or wok
- Container to marinate the chicken
- 2 cloves Garlic
- 2 TBspn Mirin (rice wine)
- 1 TBspn Fish Sauce
- 400-500 grams Chicken breast fillets
- 300 grams Broccoli
- 1 Pointy paprika or bell pepper aka capsicum
- 1 Onion
- ⅓ Pointy Cabbage
- 1 Carrot
- 1 dash Tamari or Soy sauce
- First make the marinade by chopping the garlic and combining it with the mirin and fish sauce into a container
- Cut the chicken into pieces about 2cm (1") thick. This doesn't have to be precise, it's just a guideline. Add the chicken to the marinade, stir and cover. Set aside in the fridge for at least 4 hours.
- When the chicken has finished marinating, drain a bit of the marinade if you have too much liquid, then brown the chicken in some olive or coconut oil.
- In the meantime, cut up and slice your chosen veggies into pieces. Add the veggies that have the longest cooking time in first. In my case it was the broccoli and carrot. After that the onion and paprika and lastly the pointy cabbage
- Put in a dash of tamari or soy sauce. Taste and see if it needs a bit more. Add it in if it does and cook for a little while longer, until everything is nicely cooked.Serve in deep plates and you are done. Enjoy!