Thai Chicken Stir-Fry

Name: Thai Chicken Stir-Fry
Total time: 69
Yield: 4
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 ½ cups water; ½ 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; ½ teaspoon brown sugar; 1 lime; ½ cup chopped fresh cilantro; 6 leaves Thai basil, chopped

Recipe by Tastyeatsathome from allrecipes.com

Dinner 1 Hr. 9 Mins.

Ingredients

4 servings

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2 cups chicken broth
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2 tablespoons minced fresh ginger, divided
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1 tablespoon coarsely chopped cilantro stems
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1 clove garlic, crushed
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2 whole star anise pods
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1 ½ cups water
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½ teaspoon salt
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1 cup jasmine rice
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1 pound skinless, boneless chicken thighs, thinly sliced
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1 teaspoon Thai red curry paste
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1 tablespoon peanut oil
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3 Thai bird chiles, minced

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1 tablespoon minced shallot
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1 clove garlic, minced
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4 heads baby bok choy, chopped
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4 shiitake mushrooms, sliced
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1 teaspoon cornstarch
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1 tablespoon fish sauce
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1 teaspoon soy sauce
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½ teaspoon brown sugar
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1 lime
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½ cup chopped fresh cilantro
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6 leaves Thai basil, chopped

Instructions

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; bring to a boil. Stir in jasmine rice. Reduce heat to low and cover; cook until rice absorbs the water, about 15 minutes.
Mix chicken thighs with curry paste.
Heat peanut oil in a wok or large skillet until shimmering. Add remaining 1 tablespoon ginger, chiles, shallot, and minced garlic; cook and stir until beginning to color and soften, 2 to 3 minutes. Stir in chicken and cook until no longer pink, 3 to 4 minutes. Stir in bok choy and shiitake mushrooms; cook for 3 to 4 minutes.
Ladle 1 cup chicken broth mixture into a bowl; whisk in cornstarch.
Pour chicken broth-cornstarch mixture into the wok. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until sauce thickens, 1 to 2 minutes. Thin sauce with more chicken broth if it appears too thick. Squeeze lime juice into the sauce.
Serve chicken over rice, garnished with cilantro and Thai basil.