Thai Chicken Noodle Stir Fry With Green Beans Recipes

THAI STYLE CHICKEN STIR FRY

Steps:

• Mix together all the ingredients for the sauce and set aside.
• Heat the pan over high heat. Add oil, onion, chili pepper, and garlic. Stirring continuously.
• When the garlic is just starting to brown, add chicken. Cook, stirring, for 5 minutes or until it starts to brown.
• Add peppers, Bok choy, cucumber and all the sauce. Cook, stirring for 2 minutes or until thickened.
• Remove from heat and add basil and cilantro. Stir to combine.
• Serve immediately garnished with fresh, cilantro and any of the other garnish options.

CHICKEN AND GREEN BEAN STIR FRY

Steps:

• In a large bowl add the diced chicken and a tablespoon of oil. Add the garlic powder and 1/2 tsp salt and pepper and rub it into the chicken. Add cornstarch. Mix until all pieces of chicken is coated in the cornstarch.
• In a large skillet or wok over medium high heat, add 3 tablespoons of vegetable oil until glistening. Working in small batches, add the chicken. Do not overcrowd the pan. You'll have to turn often so the chicken can cook evenly. If the pan seems dry, add more oil as needed. Once the chicken is done, put it to the side and cook the second batch until crispy or until your desired texture. Add the bell peppers and saute until soft or your until you get your desired tenderness. Next, add the minced garlic and cook until fragrant. Add the chicken, green beans, sweet chili sauce, sesame oil, ginger and crushed red peppers to the skillet. Stir until combined and the chicken and green beans are coated in the chili sauce. Serve immediately over rice.

THAI CHICKEN-NOODLE STIR FRY WITH GREEN BEANS RECIPE

Steps:

• 1. Prep chicken Bring a large saucepan of salted water to a boil. Pat chicken dry and cut crosswise into ¼-inch slices. Peel and finely chop ginger and 3 large garlic cloves. Transfer chicken to a large bowl and add ginger, garlic, 1½ tablespoons oil, 1 teaspoon salt, and several grinds pepper. Let sit until step 4. 2. Make sauce Meanwhile, trim stem ends from green beans and cut into 1-inch lengths. Into a small bowl, finely grate ½ teaspoon lime zest and squeeze 3 tablespoons lime juice. Cut any remaining lime into wedges. Add curry paste, 2½ tablespoons sugar, 2 teaspoons salt, and ⅔ cup water. Stir to dissolve sugar. 3. Cook noodles Add ⅔ of the noodles (save rest for own use) to boiling water and cook, stirring frequently, until tender but not mushy, 5-8 minutes. Reserving ¼ cup of noodle water, drain and rinse under lukewarm running water. Use kitchen scissors to cut noodles in half in colander. 4. Stir-fry beans & chicken Meanwhile, heat 1 tablespoon oil in a large nonstick skillet over high until shimmering. Add green beans and a pinch salt, and stir-fry until lightly browned in spots, 4-5 minutes. Transfer to a plate. Add 2 tablespoons oil to skillet and heat until shimmering. Add chicken in a single layer; cook without stirring until underside is browned, 2-3 minutes. 5. Finish & serve Add noodles and green beans to chicken in skillet and stir-fry until heated through, about 1 minute. Stir sauce, add it to skillet and cook, tossing until absorbed, and noodles are lightly browned, 4-5 minutes. Add 1 tablespoon of the noodle cooking water (or more if necessary to moisten). Serve stir-fry with lime wedges for squeezing over. Enjoy! 6. Make it ahead To get ahead on dinner prep, do all of step 2 and keep the sauce, green beans, and lime separately in the fridge until you're ready to get stir-frying. You could also cut the chicken into strips and hold them in the fridge until you're ready to marinate.