Sout-east Asian Chicken Stir-fry

Name: Sout-east Asian Chicken Stir-fry
Total time: 40 min
Yield: 4
Cuisine: Asian, Thai
Ingredients: 2 Tbsps sesame oil; 2 cups Chicken breasts (cut into strips); 2 cups Squid tentacle (scored in a cross-hatched pattern and chopped); 1 Tbsp yellow Thai curry paste; 2 onions (sliced); 1 Bok Choy (cut into strips); 2 red peppers (cut into strips); 2 red chili peppers (cut into rings); 0.375 cup chicken stock; 3 Tbsps dark soy sauce; 2 Tbsps Fish sauce; 2 Tbsps fresh cilantro (chopped)

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Health Score:

9,3 / 10

Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 40 min.

Ready in

Ingredients

for

servings

Ingredients: 2 Tbsps sesame oil; 2 cups Chicken breasts (cut into strips); 2 cups Squid tentacle (scored in a cross-hatched pattern and chopped); 1 Tbsp yellow Thai curry paste; 2 onions (sliced); 1 Bok Choy (cut into strips); 2 red peppers (cut into strips); 2 red chili peppers (cut into rings); ⅜ cup chicken stock; 3 Tbsps dark soy sauce; 2 Tbsps Fish sauce; 2 Tbsps fresh cilantro (chopped)

How healthy are the main ingredients?

Chicken breast soy sauce sesame oil onion Bok Choy

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Preparation steps

Heat the oil in a wok and fry the chicken, squid and the curry paste on a high heat. Remove from the wok and fry the vegetables in the meat juices. Deglaze with the stock and braise for around 5 min, stirring continuously.

Return the chicken and the squid to the wok and heat through. If necessary add a little more stock and season with soy sauce, fish sauce, salt and ground black pepper. Stir in the coriander and serve with basmati rice.