Thai Chicken Stir

Chicken thighs are stir-fried with bok choy, shiitake mushrooms, and red curry paste in this delicious dish served over hot jasmine rice.

Combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods in a small saucepan. Bring to a boil; reduce heat to simmer. Combine water and salt in a saucepan;...


Ingredients

  • 2 cups chicken broth
  • 2 tablespoons minced fresh ginger, divided
  • 1 tablespoon coarsely chopped cilantro stems
  • 1 clove garlic, crushed
  • 2 whole star anise pods
  • 1 1/2 cups water
  • 1/2 teaspoon salt
  • 1 cup jasmine rice
  • 1 pound skinless, boneless chicken thighs, thinly sliced
  • 1 teaspoon Thai red curry paste
  • 1 tablespoon peanut oil
  • 3 Thai bird chiles, minced
  • 1 tablespoon minced shallot
  • 1 clove garlic, minced
  • 4 heads baby bok choy, chopped
  • 4 shiitake mushrooms, sliced
  • 1 teaspoon cornstarch
  • 1 tablespoon fish sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon brown sugar
  • 1 lime
  • 1/2 cup chopped fresh cilantro
  • 6 leaves Thai basil, chopped

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