Thai style chicken and veggie stir-fry
Ingredients
Sauce
- 1 ¼ c (310 ml) tamarind paste
- 5 c (1,250 ml) chicken stock
- 2/3 c (160 ml) low sodium soy sauce
- 1 ¼ c (310 ml) brown sugar
- 1/4 c (60 ml) sambal oelek, to taste
Noodles
- 1.4 kg rice noodles for Pad Thai, cooked
Chicken
- 1/3 c (80 ml) vegetable oil
- 1,680 kg chicken thigh or breast strips
- 2 1/3 c (580 ml) French shallots, minced
- 5 tsp (25 ml) garlic, chopped
- Salt
- Pepper
Vegetables
- 14 c (4,250 ml) Arctic Gardens Thai mix
- 1/3 c (80 ml) vegetable oil
- 7 c (1,750 ml) bean sprouts
Preparation
- Mix the ingredients for the sauce and keep warm.
- In a frying pan on high, sauté the chicken strips in oil for 2 minutes. Add the shallots and garlic, and cook for 1 minute or until the chicken is cooked. Season with salt and pepper, and set aside.
- In the same pan, add the veggies and cook for 5 to 7 minutes, or until the vegetables are almost cooked. Add the bean sprouts, chicken, noodles and sauce. Cook on high for 2 minutes or until the mixture is hot. Serve immediately.
Topping suggestions: crushed salted peanuts, lime wedges, fresh cilantro and fresh Thai chili.
