Easy Chicken Stir-Fry

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3.5 from 104 votes

Easy Chicken Stir-Fry

45 minutes
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!

Nutrition

Calories: 440kcal

Originally posted 2019-02-20 17:50:58.

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Cuisine

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