Delicious Quick Thai Chicken Recipe

3 Of The Best Ever Crock Pot Recipes For Summer


Preparation time: 15 minutes

Total cooking time: 15 minutes

Serves 4

Ingredients for this recipe:

– 1 tablespoon red curry paste

– 2 tablespoons oil

– 2 tablespoons fish sauce

– 2 tablespoons lime juice

– 1/4 cup (15 g/1/2 oz.) coriander leaves

– 1 tablespoon grated ginger

– 1 teaspoon caster sugar

– 1 teaspoon sesame oil

– 750 g (11/2lb) chicken fillets, cut into strips

– 1 tablespoon oil, extra

– 10 spring onions, cut into short lengths

– 100 g (31/2 oz.) snow peas, trimmed

Directions for this recipe:

1. Whisk together the curry paste, the oil, the fish sauce, the lime juice, the coriander, the ginger, the sugar and the sesame oil in a non-metallic bowl. Add all the chicken strips and toss it to coat thoroughly.

2. Heat some extra oil in a wok. Add all the chicken in small batches and stir-fry it for about 3-5 minutes, or until it becomes brown, then remove it from the wok and set it aside. Add the spring onion and the snow peas and stir-fry them for about 2 minutes or so. Return all the chicken and any juices to the wok and stir-fry about for about 2 – 3 minutes or so, or until all the chicken is well heated through. Season it with salt and some pepper and serve it immediately.

Nutrition Value for this recipe:

– Protein 45 g;

– Fat 10 g;

– Carbohydrate 6 g;

– Dietary Fibre 2.5 g;

– Cholesterol 95mg;

– Energy 1275kJ (305cal)


Source by Shirley M. Duran