Had my husband snap this pic- the one from last night did not do the dish justice. I gotta say, I’m good at cooking but not the best at aesthetically appealing pictures haha.
I was inspired to make a stir fry after an incredible Thai dinner Friday night at @kalayaphilly ! I looked up different Thai sauce ideas and came up with this one on my own. I also paired with some rice. But should still be good on it’s own.
We eat a lot of meat so there was not enough space to cook all this together. Therefore, I had to cook the chicken in 2 batches. I also split the veggies in half. Cooked 1/2 in 1 skillet and the other 1/2 in the same one as the chicken. Then just mixed all together in q bowl after.
INGREDIENTS
•1.5 lb chicken thighs no bone- sliced and salted
•2 tsp corn starch or arrowroot starch
•Coconut oil
•1/4 cup chopped green onion
•3 cloves minced garlic
•3 bell peppers
•12oz sliced baby bell peppers
•Optional- chili flakes
•Sauce- 1 tbsp oyster sauce, 2 tbsp fish sauce, 1 tbsp dark soy sauce, 1 tbsp soy sauce
INSTRUCTIONS
•Mix chicken thighs with corn starch. Place skillet over high heat. Add 1/2 tbsp coconut oil. Add chicken but make sure to not over crowd. Just enough for 1 layer. After a few minutes once browned, flip and cook the other side until cooked through. Remove. Cook other pieces of chicken after.
•Add chopped green onion, garlic, veggies and 1/2 tbsp coconut oil to same skillet if you can fit. If not, you can add 1/2 veggies to one skillet and 1/2 to chicken skillet. Sauté until cooked through, about 10 min. Add optional chili flakes and salt to taste.
•Mix sauce ingredients. Add to veggies and add back in chicken if you can fit. If not, just sauté another 2ish min then pour in separate large bowl and bring everything together. Serve with carb of choice or on its own. We did rice!