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–+ servings

Thai-Inspired Stir Fry

This Thai-inspired stir fry is easy to make, but packed with veggies and flavour
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Prep Time 4 hours
Cook Time 20 minutes
Course lunch, Main Course
Cuisine Thai
Servings 2 People
Calories 358 kcal

Equipment

  • Knife
  • Cutting board
  • frying pan or wok
  • Container to marinate the chicken

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Calories: 358kcalCarbohydrates: 29gProtein: 49gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 128mgSodium: 1029mgPotassium: 1552mgFiber: 7gSugar: 13gVitamin A: 7955IUVitamin C: 219mgCalcium: 116mgIron: 2mg
Keyword Broccoli, Cabbage, Carrot, chicken, Paprika, recipe, stirfry, thai
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