This recipe of Thai Chicken and Pepper Stir Fry is a gorgeous light weekday meal for when you are looking for a quick and easy recipe. I just love Thai food, but I never had the confidence to try and cook it. If this is how you feel, don’t worry, cooking Thai food is probably the easiest there is. It involves a lot of stir frying and noodle cooking, so it really can’t be that difficult, right?
Thai cuisine is also quite healthy. It involves light and fresh ingredients with very specific and aromatic flavors like garlic, chili and ginger. This internationally acclaimed cuisine bases its flavors on a perfect balance between sweet, sour, salty and bitter tastes. It really does taste clean and aromatic when the balance is met; no wonder it is such a popular worldwide cuisine.
Luckily living in a big city like Johannesburg, Thai restaurants are everywhere. Like most other international cuisines such as Indian, Chinese and Vietnamese restaurants, they can be easily spotted at malls or small shopping centers. The difficult thing is separating the ‘weak from the obsolete’ which is another story.
Anyway, as it goes, cooking Thai food at home can be really easy. The great thing about this recipe is that I used the ingredients I had in my pantry. I seriously didn’t need anything else. Sure there might be a few ingredients that are not standard for Thai cooking in my recipe and I really don’t consider myself a Thai expert, but I had to improvise with what I got to create a great Thai inspired meal.
So here is your ‘almost’ Thai Chicken and Pepper Stir Fry recipe. I hope you enjoy!
|Prep Time||10 min|
|Cook Time||15 min|
- 15 ml olive oil
- 2 cloves garlic finely chopped
- 2 birds eye chili finely chopped
- 2 tablespoons fresh ginger grated
- 1 green pepper sliced into strips
- 1 red onion peeled and sliced
- 2 cups mushrooms chopped
- 5 tablespoons soy sauce
- 3 tablespoons honey
- 3 tablespoons balsamic vinegar
- 1 tablespoons oyster sauce
- 2 small tomatoes sliced
- salt and black pepper to season
- 15 ml butter
- 4 chicken breast fillets sliced into strips
- First off, heat the oil in a wok and sauté the garlic, chili and ginger.
- Add the vegetables, but not the tomatoes yet, and sauté until soft.
- Add the soy sauce, honey, balsamic vinegar and oyster sauce.
- Cook for about 3 minutes, and season with salt and pepper.
- Add the tomatoes, stir, and remove from heat. Transfer the vegetables to a mixing bowl.
- Heat the butter in the wok, and grill the chicken strips until done. Season with salt and pepper.
- Add the vegetables to the chicken, and give it another stir. If you feel that you need more sauce, add another shot of soy, honey and balsamic vinegar. Cook for another 5 minutes or so, and serve with cooked noodles or rice.