Graham Kerr’s Chicken Stir-Fry, Thai Style

Graham Kerr’s Chicken Stir-Fry, Thai Style

 

Graham Kerr, known as the former ‘Galloping Gourmet’ to millions of Americans, sends us this recipe for Chicken Stir Fry, Thai Style. In all his years sharing his cooking insights with his audiences, he never actually grew any of the food he was cooking. That has all changed, and Graham is now a convert to growing his own edible garden right here in the Northwest. Graham will be speaking at the show on Saturday, February 26 presenting ‘My First Ever Kitchen Garden!’ at 11:15 am and he will be a guest star in ‘The Garden Show: Incredible Edibles’, at 3:30 pm also on Saturday, February 26.

Graham Kerr's Thai Style Stir-Fry adds some spice to your garden vegetables.

 

CHICKEN STIR-FRY, THAI STYLE

The Thai people have learned over centuries to make very good use of naturally growing aromats. Ginger, garlic, lemon grass, coconut, and even their (for some) famed fish sauce. All go together brilliantly in this dish. It may even spur you on to your own creations? This recipe is from Graham’s Day by Day Gourmet Cookbook: Recipes and Reflections for Better Living (B&H Books, 2007).

 

INGREDIENTS FOR STIR-FRY

2 Tsp. Non-aromatic olive oil

1 Tb. finely chopped garlic

1 Tb. finely chopped lemon grass

12 oz. boneless, skinless chicken breast

¼ + ⅛ tsp. salt

½ tsp. freshly ground pepper

½ Napa cabbage

1 C. small white mushrooms

1 red bell pepper

 

SAUCE

1 C. coconut cream

1 Tb. Thai fish sauce or light soy sauce

½ C. low sodium chicken stock

1 tsp. cornstarch

⅛ tsp. cayenne pepper

 

BEFORE YOU COOK

Finely chop ginger, garlic, and lemon grass. Wash chicken, dry on paper towel – cut 2 inches x 1 inch. Wash cabbage, trim and slice ¼ inch strips. Cut mushrooms in quarters. Cut red pepper in thin strips like matchsticks. Measure the rest.

 

COOKING METHOD

  1. Heat 1 teaspoon of the oil in large high-sided skillet on medium high. Add the ginger, garlic, and lemon grass, stirring to release flavors. Toss in the chicken, sprinkle with ¼ teaspoon of the salt and pepper and cook until white on the outside, about 2 minutes. Tip into a warm bowl, cover, and set aside.
  2. Heat the remaining 1 teaspoon oil and stir-fry the cabbage, mushrooms, and red bell peppers until wilted but still crisp, about 2 minutes. Sprinkle with the remaining salt and pepper and add the chicken.
  3. Combine the sauce ingredients and pour over the stir-fry, stir to mix, and heat to thicken. Serve with rice. Serves 4.
 

Nutritional Analysis

Per serving:  238 calories, 7 g fat, 3 g saturated fat, 11% calories from saturated fat, 20 g carbohydrate, 5 g dietary fiber, 697 mg sodium, 24 g protein.

 

AT A GLANCE

For skilled cooks in a hurry – Heat large skillet – add oil – add ginger, garlic, lemon grass. Sauté 2 minutes. Add chicken, season salt/pepper, fry 2 minutes until white outside – set aside, cover. Add oil to pan. Stir fry cabbage, mushrooms, red pepper – 2 minutes. Season. Add chicken. Combine sauté ingredients – pout into chicken – stir to thicken for 1 minutes. Serve over steamed rice.

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