thai stir fry

Wow tastebuds with this tasty Thai pork stir-fry recipe infused with herbs and spices.

Thai pork stir-fry

peanut oil

red onion,

tbsp finely chopped lemongrass

red chilli, finely chopped

tbsp finely chopped ginger

garlic cloves, finely chopped

pork mince

gluten-free massaman curry paste (see note)

green beans,

tbsp fish sauce

lime juice

brown sugar

Thai basil leaves (see note)

rice

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770873830001&=domain=taste

5348771529001-5770873830001

Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.

Thai Chilli Basil Chicken

chicken thigh

green onion (,

Thai basil leaves

garlic (, large, finely chopped (Note 2))

birds eye

tbsp oil ((peanut, vegetable or canola))

tsp oyster sauce

tsp light soy sauce ((Note 3))

tsp dark soy sauce ((or all purpose) (Note 3))

tsp sugar

water

jasmine rice

Put Sauce ingredients in a small bowl and mix to combine.

Heat oil in wok or pan over high heat.

Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!

Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.

Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.

Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.

Thai Ginger Chicken Stir Fry: Savory chicken, sharp onions, and bright ginger are coated in a wonderfully versatile stir-fry sauce in this take-out favorite.

Thai Ginger Chicken Stir Fry Recipe

oyster sauce

fish sauce

soy sauce

sugar

chicken breast (about 2 large chicken breasts)

ginger matchsticks

yellow onion

garlic (about 7-9 cloves)

scallions (about 3-4)

Whisk the sauce ingredients together in a small bowl. Toss the chicken breast with 1 tablespoon of fish sauce.

Heat a wok over high heat for 5 minutes. Swirl in one tablespoon of oil. Once the oil is shimmering, add the chicken pieces and cook, stirring occasionally, until the pieces are all separated and lightly browned (about 2 minutes).

Add the onion and stir-fry for another 2 minutes until golden. Transfer the scallions, ginger, and garlic to the pan. Stir fry for 60 seconds, until garlic begins to brown. Stir the sauce and pour it into the pan. Let it bubble up and boil until thick, about 60-90 seconds. Serve with jasmine rice.

This Thai Cashew Chicken recipe is an easy stir-fry that is so flavorful, combining chicken, onion, dried red chilies, garlic, and cashews.

Thai Cashew Chicken Recipe

sweet dark soy sauce

garlic (peeled and minced)

onion

red chilies

cashew nuts

boneless

Whisk all of the sauce ingredients together in a small bowl and set aside.

Heat the oil in a wok or large frying pan for 5 minutes over medium-high heat. Once the oil is hot enough to produce a sizzle when a drop of water hits it, add in all of the cashew nuts. Fry the cashews until they turn light brown, just a few minutes. Remove them from the oil with a slotted spoon and set them on a paper towel to rest.

Add the garlic, onion, and dried red chilies to the oil. Stir-fry for 3-5 minutes or until you can start to smell the spicy aroma of the chilies. Add in the chicken and continue to stir-fry until the chicken turns opaque and is cooked through (about 4-5 minutes). Return the cashews to the pan and toss to distribute around the pan.

Add the sauce to the wok and toss all of the ingredients to coat them well. Turn off the heat and add in the chopped scallions. Serve immediately with a side of jasmine rice.

https://content.jwplatform.com/videos/g1JXKyTw.mp4

This Thai Cashew Chicken recipe is an easy stir-fry recipe that is so flavorful! This Thai cashew chicken stir fry combines chicken, yellow onion, green onion, dried red chilies, garlic, and toasted cashews for a delicious meal that is ready in 20 minutes.

Thai Cashew Chicken

This easy stir-fry is full of vegetables and tender chicken, and one of the best stir-fry sauces I&#x27;ve ever tasted! Easily one of my favorite meals of the year, you are not going to want to miss this one!

Chicken and Eggplant Stir-Fry

chicken broth

chili garlic sauce

garlic

mirin rice wine

cornstarch

avocado oil

chicken breast, cubed

sweet onion, sliced

salt

black pepper

asparagus

eggplant

large bell pepper, sliced

cilantro

Combine all of the sauce ingredients and set...

Combine all of the sauce ingredients and set aside.

Make sure all of your vegetables and meat...

Make sure all of your vegetables and meat are prepped and ready to go, and within reach.

Place the oil into your wok or skillet...

Place the oil into your wok or skillet and heat over high heat.

Season your chicken with the salt and pepper.

When the oil is shimmering but not quite...

When the oil is shimmering but not quite smoking, add in your chicken breast and the onion. Stir constantly until the chicken is no longer pink on the outside, or about 5 minutes. If your wok isn't big enough you may have to cook in batches so you don't overload your cooking surface.

Remove the chicken from the wok, drain any...

Remove the chicken from the wok, drain any liquid that remains, and add the rest of the oil. Let it heat and then cook the vegetables in batches until they are crisp-tender.

Place all of the meat and vegetables back...

Place all of the meat and vegetables back in the pan over medium-high heat. Give your stir-fry sauce a stir and then pour it into the pan.

Stir the mixture constantly until it is thickened....

Stir the mixture constantly until it is thickened. Remove from heat and serve over rice.

Quick and delicious Thai cabbage stir fry .

Thai Cabbage StirFry

Chopped Peanuts

Tbsp Sesame Seed Oil

Cloves Garlic minced

Low-Sodium Soy Sauce

tsp Sriracha Sauce

Lime Juice (2-3 limes)

Red Bell Pepper (diced)

Shredded Carrots

Cucumber

Head of Cabbage (shredded)

Mint Leaves (chopped)

Cilantro (chopped)

Limes

Rice Noodles

In a large skillet or wok toast peanuts over medium-high heat until golden and fragrant. Set aside.

In same pan add oil and garlic, sauté for 1 min over medium-high heat.

Add in soy sauce, Sarachi sauce, and lime juice. Stir to combine.

Add in bell pepper and shredded carrots, cook for 1 min.

Add in cabbage and toss to combine. Cook for a few minutes until cabbage is slightly softened but not wilted, adding in extra soy sauce as desired.

Serve over rice noodles.

Garnish with peanuts, mint, cilantro and a side of sliced cucumbers and lime slices.

Serve warm.

If using rice noodles, you will probably only need 1/2 a "stick" or package. Soak in boiling water for 3-4 mins. In the same pan that you cooked that cabbage stir fry (remove the stir fry) sauté noodles with a little of the hot water. This will finish cooking the noodles.

Top 6 thai stir fry recipes from across the web

The most viewed thai stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Thai pork stir-fry

Thai Chilli Basil Chicken

Thai Ginger Chicken Stir Fry Recipe

Thai Cashew Chicken Recipe

Chicken and Eggplant Stir-Fry

Thai Cabbage StirFry

Top 6 thai stir fry recipes from across the web

The most viewed thai stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai pork stir-fry

Thai Chilli Basil Chicken

Thai Ginger Chicken Stir Fry Recipe

Thai Cashew Chicken Recipe

Chicken and Eggplant Stir-Fry

Thai Cabbage StirFry

The most viewed thai stir fry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine