Silly, silly me. If this Thai Stir Fry is any indication, recreating your favorite ethnic dishes at home is actually pretty simple. Don’t let the long ingredient list scare you. With a little help from the Mr. this dish came together in under an hour, from start to stuffing our faces. Some of the ingredients were a little out of my norm, but I was actually able to find all of them at my local Kroger. And they even make cookbooks with actual recipes for this stuff! Who knew?
So what’s your life lesson for the day? Peer pressure. It doesn’t always lead to drugs.Sometimes, in fact, it can lead to the development of a useful life skill. Find the people that lead you to the second option, and hang on to them. You’ll be a master chopsticker in no time.
3 Tablespoons lower sodium soy sauce
3 Tablespoons oyster sauce (In the Asian section of your grocery store. If you can’t find it, use all soy sauce)
3 teaspoons brown sugar
2 1/2 Tablespoons fresh lemon juice
4 teaspoons sesame oil
2-3 Tablespoons neutral oil (such as canola or vegetable), divided
3 boneless skinless chicken breast halves, cut into thin strips
1 green bell pepper, sliced in long strips
4 carrots, peeled and julienned
4 cloves minced garlic
4 teaspoons Thai red curry paste (also found in the Asian section of your grocery store)
1 can whole tomatoes, drained and sliced into long strips (I would replace this with fresh tomatoes when they’re in season).
1 cup frozen peas
4 green onions, chopped
Cilantro (don’t skip this–it really adds a nice compliment to the rest of the dish!)
2. Meanwhile, in a small bowl whisk together soy sauce, oyster sauce, brown sugar, lemon juice, and sesame oil. Set aside.
2. In a large skillet, heat 2 Tablespoons of neutral oil over high heat. Add sliced chicken and saute until golden brown on the outside and no pink remains inside. Remove from skillet.
4. Add the remaining 3 Tablespoons of oil to the skillet. Add the bell pepper and carrots and cook until crisp tender, about 3 minutes. Add the garlic and curry paste and stir until paste is lightly coating all other ingredients, about 1 minute. Add the tomatoes and peas and saute for another minute or until peas are tender.
5. Pour sauce mixture into skillet, add green onions, and return the chicken to pan. Stir mixture together and saute until heated through, about one minute. Serve immediately over jasmine rice with fresh cilantro leaves on top.