Easy Chicken Stir-Fry

Easy Chicken Stir-Fry

Ingredients

• 500 g chicken thighs ((boneless and skinless, 17.6 oz / 1.1 lb))
• 1 red onion ((boneless and skinless, 17.6 oz / 1.1 lb))
• 2 clove garlic
• 1 thai chile ((boneless and skinless, 17.6 oz / 1.1 lb))
• 1 tbsp ginger ((boneless and skinless, 17.6 oz / 1.1 lb))
• 1/2 red pepper ((boneless and skinless, 17.6 oz / 1.1 lb))
• 1 green pepper ((boneless and skinless, 17.6 oz / 1.1 lb))
• 1 broccoli (medium
• 2 tbsp fish sauce
• 2 tbsp fresh lime juice ((boneless and skinless, 17.6 oz / 1.1 lb))
• 1/4 cup ghee ((boneless and skinless, 17.6 oz / 1.1 lb))
• 1/2 tsp salt ((boneless and skinless, 17.6 oz / 1.1 lb))

Instructions

1. Cut the chicken into strips.
2. Prepare the vegetables: Peel and slice the onion and peel and finely chop the garlic and ginger.
3. Halve, deseed and finely chop the chili pepper.
4. Halve, deseed and slice the red and green peppers.
5. Cut the broccoli florets into medium-sized pieces.
6. Set the vegetables aside for later.
7. Heat a large pan greased with 2 tablespoons of ghee.
8. Once hot, add the chicken and cook over a medium-high heat until browned from all sides and cooked inside.
9. When done, use a slotted spoon and transfer the cooked chicken into a bowl.
10. Put 1/4 cup more ghee into the pan where you cooked the chicken.
11. Add the onion, garlic, chili pepper and ginger and sizzle for 2-3 minutes over a medium-high heat until fragrant.
12. Stir frequently to prevent burning.
13. Throw in the red and green pepper and cook for 2-3 minutes and then add the broccoli.
14. Add the fish sauce.
15. When done, the vegetables should be crisp-tender.
16. Finish with freshly squeezed lime juice and take off the heat.
17. Serve hot or store in the fridge for up to 3 days.
18. Enjoy!