Unanticipated. Surprising. Unexpected. Wow! And then there are the enthusiastic praises of my favourite son. And sadly, no leftovers.
Variations of this dish transcend continental borders – I’ve made it in Europe, Africa, Australia, and the US. One beauty of stir-fry is that you can keep the main ingredients in stock – in the pantry and freezer – to pull out whenever needed. The other benefit of stir-fry? It’s ready in about 15 minutes. That’s all!
Coconut milk (in the can) is a great pal of chili paste. The creaminess seems to tame the heat without adding too much sweet. Just make sure you shake the can well before opening, otherwise you’ll encounter either chunky water or solid white paste, depending on which end of the can you open. (Here’s a hint: If you scoop out the solid white stuff and whip it, the result is a delicious, dairy-free topping like whipped cream. The water-like stuff is a great addition to smoothies.)
The surprise is stirring in smooth peanut butter and a few drops sriracha just before serving.
PrintThai Chili Stir Fry
Ingredients
- 3 boneless, skinless chicken breasts, cut into bite-sized pieces and seasoned with black pepper and garlic powder
- 3 Tbsp coconut oil
- 4 cloves garlic, thinly sliced
- 2 inches fresh ginger, peeled and cut into small pieces
- 4 Tbsp red chile paste (Thai Kitchen brand)
- 1/2 c white wine
- 1 package stir-fry vegetables, thawed
- 1 can baby corn, drained
- 1 can sliced water chestnuts, drained
- 1 can straw mushrooms, drained
- 1/2 can bean sprouts, drained
- 1 package frozen pea pods
- 1 can coconut milk, shaken
- Soy sauce to taste
- 1/2 cup smooth peanut butter
- Sriracha sauce
- Thai Kitchen Thin Rice Noodles
Instructions
- In a large saucepan, heat water to boiling for rice noodles – following directions on box.
- In a large skillet over high heat, cook chicken pieces in coconut oil 4-5 minutes. Add garlic and ginger and continue cooking until chicken is no longer pink inside.
- Add wine and chili paste, stirring until meat is coated. Then add stir-fry vegetables, cooking for 2-3 minutes. Add the canned veggies and pea pods, heat thru.
- Just before serving, stir in the peanut butter and sriracha to taste. Serve with rice noodles.
