Thai Chicken Stir-Fry
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Heat wok over high heat until hot.
Add 1 tsp (5 mL) oil and swirl to coat.
Add the chicken. Stir-fry for 2 minutes, until browned and cooked through. Transfer to a plate. Add remaining 2 tsp (10 mL) oil, garlic and Bok Choy to wok. Stir-fry for 1 minute.
Add chicken with juices, chilli, fish sauce, sugar, black pepper and 2 Tbsp (30 mL) water. Stir-fry for 1 minute. Add cilantro, basil and lime juice. Stir-fry for 1 minute or until heated through.
Serve over rice.
|Per 290 g serving||Amount|
|Saturated Fat||1 g|
|Per 290 g serving||% Daily Value|