Thai-Style Chicken and Vegetable Stir-Fry

Ingredients

• ½ pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium Thai bird's eye chilies, sliced
• 1½ cloves garlic, minced
• ½ medium onion, thinly sliced
• 1 medium bell peppers, any color, thinly sliced
• 1 medium zucchinis, thinly sliced
• 1 tablespoons vegetable oil
• 1 tablespoons grated fresh ginger
• 1 tablespoons fish sauce
• ½ tablespoon soy sauce
• ½ tablespoon palm sugar
• ⅛ cup chopped fresh cilantro, for garnish

Method

1. 1Heat 1 tablespoon of vegetable oil in a large wok or frying pan over high heat until it shimmers, then add the chicken and cook until browned, about 5-6 minutes.
2. 2Remove the chicken from the pan and set aside, leaving the oil behind.
3. 3Add the remaining 1 tablespoon of vegetable oil, then toss in the sliced chilies and cook, stirring constantly, for 1 minute.
4. 4Add the minced garlic and grated ginger to the pan and cook, stirring constantly, until deeply golden and fragrant, about 2 minutes.
5. 5Add the sliced onion, bell peppers, and zucchinis to the pan, and cook, stirring occasionally, until the vegetables start to soften, about 3-4 minutes.
6. 6Return the cooked chicken to the pan, then stir in the fish sauce, soy sauce, and palm sugar, cooking for an additional 1-2 minutes, until the chicken is coated and the sauce has thickened slightly.
7. 7Season the stir-fry with salt to taste, then garnish with chopped cilantro and serve immediately.
8. 8Transfer the stir-fry to a serving platter or individual plates, arranging the components attractively to showcase the variety of colors and textures.

Nutrition per serving