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Sout-east Asian Chicken Stir-fry

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

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 40 min.

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Ingredients

for

servings

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

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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.

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Sout-east Asian Chicken Stir-fry

Ingredients

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