Spicy Thai Chicken Stir Fry
I have loved all things asian since I was a little girl.
The first time I remember ever eating at an asian restaurant, I was 8 years old. I won a contest & got a gift card for this little hole in the wall, Chinese restaurant that was full of authentic asian people working there, the fat little cat doll in the front waving it’s paw & full of 1980’s fake flavor. The lighting was so dim, my eyes had to adjust when I first walked in but I still remember the bright orange color of the dish that pulled me in which was sweet & sour chicken.
As I got older, I started exploring other types of asian food & a friend introduced me to Thai food. I was immediately in love. Admittedly, as an adult I realized the quality of the food at the Chinese restaurant from my childhood was not the greatest but it was my springboard into loving the flavors.
I really never knew that asian flavors were so easy to achieve with simple basic ingredients. This recipe for Spicy Thai Chicken Stir Fry is no exception. With just a few basic, whole food ingredients, just the right amount of seasoning & spice, it lends itself to quality Thai food at home. This delicious meal will be ready in about 30 minutes which is just as quick as driving to pick up an order somewhere else!
Spicy Thai Chicken Stir Fry
ingredients
2 pounds chicken tenders, cut into bite size pieces
2 zucchinis, cut into bite size pieces
1-2 thai peppers or serrano chili peppers, seeds removed & diced fine (use 1 for less spice & 2 for more)
4 cloves garlic, minced
½ cup coconut aminos
3 tablespoons olive oil
2 tablespoons stone ground mustard
1 tablespoon honey
1 tablespoon chinese 5 spice powder
1 teaspoon salt
1 handful basil, chopped for garnish
directions
place the chicken pieces in a medium size bowl.
combine the chinese 5 spice powder & salt.
sprinkle the seasoning mix over the chicken & toss to coat.
heat the olive oil in a large skillet over medium high heat.
brown the chicken on all sides, stirring as necessary, until completely cooked.
add the zucchini, peppers & garlic into the pan & continue cooking 3 more minutes.
combine the coconut aminos, mustard & honey in a small bowl.
pour the sauce over the chicken & veggies.
turn the heat down to low & continue cooking 2 more minutes.
serve over cauliflower rice or brown rice.