Thai Style Chicken Stir Fry

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 kg chicken breast, sliced thinly
• 2 teaspoons fresh ginger, grated
• 3 garlic cloves, crushed
• 2 -3 tablespoons peanut oil
• 4 green onions, sliced thinly
• 200 g bean sprouts
• 500 g baby bok choy, chopped coarsely
• 1 medium red pepper, sliced thinly (about250g)
• 3 tablespoons lime juice
• 100 ml sweet chili sauce
• 1 tablespoon fish sauce
• 1 1/2 tablespoons sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon sambal oelek (or more)
• 2 tablespoons fresh coriander, finely chopped
• 1 1/2 tablespoons fresh mint, finely chopped

Recipe

• 1 note: i served this without noodles if you choose to serve over noodles or rice, lower chicken weight to about 700-800g and bok choy to 250-300g and bean sprout to about 120g.
• 2 combine chicken and ginger in a bowl, heat some of the peanut oil in a wok and cook chicken in batches, until browned all over, adding extra oil as needed.
• 3 add a little extra oil and stir fry pepper and garlic for about 1-2 min's, stir constantly so as not to burn garlic.
• 4 add soy sauce, fish sauce, lime juice, sambal oelek, sweet chili sauce and sugar, stir to combine.
• 5 add bok choy, sprouts, onion, coriander, mint, stir, cover for just a few min's to just wilt vegetables (you still want a good crunch), stir once more and serve.
• 6 to serve: serve as is on individual serving plates. read note above if serving over rice or noodles.