Easy Chicken Stir-Fry
Calories 440kcal
Ingredients
- 500 grams chicken thighs (boneless and skinless, 17.6 oz / 1.1 lb)
- 1 red onion (boneless and skinless, 17.6 oz / 1.1 lb)
- 2 cloves garlic
- 1 thai chile (boneless and skinless, 17.6 oz / 1.1 lb)
- 1 tablespoon 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 tablespoons fish sauce
- 2 tablespoons 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 teaspoon salt (boneless and skinless, 17.6 oz / 1.1 lb)
Instructions
- Cut the chicken into strips.
- Prepare the vegetables: Peel and slice the onion and peel and finely chop the garlic and ginger.
- Halve, deseed and finely chop the chili pepper.
- Halve, deseed and slice the red and green peppers.
- Cut the broccoli florets into medium-sized pieces.
- Set the vegetables aside for later.
- Heat a large pan greased with 2 tablespoons of ghee.
- Once hot, add the chicken and cook over a medium-high heat until browned from all sides and cooked inside.
- When done, use a slotted spoon and transfer the cooked chicken into a bowl.
- Put 1/4 cup more ghee into the pan where you cooked the chicken.
- Add the onion, garlic, chili pepper and ginger and sizzle for 2-3 minutes over a medium-high heat until fragrant.
- Stir frequently to prevent burning.
- Throw in the red and green pepper and cook for 2-3 minutes and then add the broccoli.
- Add the fish sauce.
- When done, the vegetables should be crisp-tender.
- Finish with freshly squeezed lime juice and take off the heat.
- Serve hot or store in the fridge for up to 3 days.
- Enjoy!
Originally posted 2019-02-20 17:50:58.
