Lunch

Collin's Thai Chicken Stir-Fry is for Lunch.

Collin's Thai Chicken Stir-Fry takes 10 minutes to prepare.

Collin's Thai Chicken Stir-Fry takes 30 minutes to cook.

Collin's Thai Chicken Stir-Fry makes 3 servings.

The ingredients for Collin's Thai Chicken Stir-Fry are:

8 thigh, bone and skin removed Chicken Thigh
02 cup Corn - miniature cobs of corn - canned
250 grams Broccoli, fresh
100 grams Carrots, raw
74 gram(s) bell pepper, red, sweet, raw
12 pepper Hot Chili Peppers
8 clove Garlic
2 tbsp Rooster Brand Superior Dark Soy Sauce (by ANNALIZAQ)
4 serving RICE - Dynasty Jasmine Rice 1/2 cup cooked
2 tbsp Kikkoman Soy Sauce
1 tbsp Oyster Sauce
2 tbsp Coconut Oil

Here is how you make Collin's Thai Chicken Stir-Fry:

In a Large Wok heat 1 Tbsp of coconut oilAdd 1/2 of the garlic and Thai Peppers (or hot chilis) which you need to chop/mince or crush first.Once fried up a bit add the Oyster Sauce and the 2 Soy Sauces and heat until simmering.Add the vegetables (Carrots should be shredded and the pepper chopped)Let simmer on Medium Low heat for 15 min or desired crunchiness. Spoon out the vegetables into a bowl and in the left over sauce, add the other half of the garlic and peppers with your diced chicken thighs.Cook thoroughly and drain off or reduce the liquid to retain more spiciness. The four servings of rice get split across three equal parts of the chicken and vegetables.Serving Size: Makes 3 large lunch servings (680 calories each)Number of Servings: 3Recipe submitted by SparkPeople user LESSOFME01.

The nutritional information for Collin's Thai Chicken Stir-Fry is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 681.7

• Total Fat: 17.1 g
• Cholesterol: 152.7 mg
• Sodium: 1,841.3 mg
• Total Carbs: 85.5 g
• Dietary Fiber: 8.1 g
• Protein: 49.3 g

Collin's Thai Chicken Stir-Fry is Asian cuisine.

The dietary needs meet for Collin's Thai Chicken Stir-Fry is Lactose Free