In my attempt to use up various packs of meat from the freezer, I pulled out this Thai-style stirfry recipe. My husband LOVES stirfry (and egg rolls!) so he was pumped to see this on the menu! I was a little concerned about two whole jalapenos, but I carefully seeded them and the dish was mildly spicy, but could have used a touch more heat. So if you like a kick, leave some seeds in!
This was a hearty, filling, and DELISH meal! Spend the 25 minutes of marinade time chopping and you’ll be ready to roll when the time is right!! After that, this is quick to make! I served over jasmine rice and with some frozen eggrolls (again, the freezer holds all sorts of surprises!). I will make this again for sure!
Yield: 4 servings (serving size: 1 1/2 cups)
Source: adapted from a Cooking Light recipe
1 1/2 tablespoons fish sauce
1 tablespoon low-sodium soy sauce
1 tablespoon minced fresh ginger
3 tablespoons fresh lime juice, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 tablespoon vegetable oil
1 cup (1/4-inch-thick) slices zucchini
1 cup (1/4-inch-thick) slices yellow squash
1 cup (1/2-inch-thick) slices onion
1 cup (1/4-inch-thick) slices red bell pepper
4 garlic cloves, minced
2 jalapeño peppers, seeded and minced (keep some seeds if you like a kick!)
1/4 cup thinly sliced fresh basil
1/4 cup minced fresh cilantro
1/4 cup chopped green onions
Combine first 3 ingredients in a large zip-top plastic bag; add 1 1/2 tablespoons lime juice. Add chicken; seal and marinate in refrigerator 25 minutes. Remove chicken from bag, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; stir-fry 2 minutes or until chicken begins to brown. Add zucchini, squash, and next 4 ingredients (through jalapeños); stir-fry 5 minutes or until chicken is done. Add reserved marinade, and cook 1 minute. Remove from heat; stir in 1 1/2 tablespoons lime juice, basil, cilantro, and green onions.