Thai Style Stir Fried Chicken & Rice

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Thai Style Stir Fried Chicken & Rice

(Khao Phad Kai)

Stir fried meat, vegetables and rice can be found in many countries throughout south east Asia. This recipe is based on the Thai style for this dish with a few extras thrown in. This version uses chicken (that's the 'Kai' bit of the Thai name), but turkey, pork or beef works just as well.

After some preparation time, it is quick and easy to make with lots of powerful and assorted flavours that blend together to form a mouth-watering meal.

These quantities are for 2 people to enjoy a good sized plateful of exotic food.

Stir Fry

100g Thai rice (or basmati or long grain rice)

Chicken stock

1 tablespoon dried black mushrooms

1 chicken breast

2 garlic cloves

Half a tablespoon of peeled finely chopped or grated ginger

2 small dried or fresh chilli peppers (add or remove chillies depending on taste)

Half a leek (the white part)

1 small shallot

1 spring onion

1 large carrot

1 celery stick

1/4 red capsicum bell pepper

1/4 yellow capsicum bell pepper

1/4 green capsicum bell pepper

Fresh coriander & parsley (small handful of each)

Vegetable oil

Thai fish sauce (or salt)

Back pepper

Juice from half a lime

Sesame oil

Preparation in advance

Cook some rice in chicken stock until softened. Drain and set aside for later. Keep a little of the cooking stock for later.

Boil the dried black mushrooms in water for 10 minutes until expanded and softened. Drain and set aside.

Cut the chicken breast filet into 10mm thick sticks (about half an inch).

Finely chop or grate the ginger, garlic & chilli pepper.

Chop the leek, shallot, spring onion, carrot, celery and coloured peppers into 3 to 4cm long sticks so that they are all roughly the same size (no more than 5mm thick).

Chop the coriander and parsley into a small bowl, or use a herb mill.

Cooking

Stir Fry

In a hot wok (or large frying pan), brown and cook the meat through. Remove from the heat, drain on kitchen paper and set aside for later.

In a very hot wok (or large frying pan), heat about 3 tablespoons of vegetable oil until smoking, add in the sliced carrot and celery. Move around the pan and cook for about 2 minutes.

Add in the leeks, spring onions and capsicum peppers. Cook for another 2 minutes, stirring occasionally.

Add in the garlic, ginger and chilli. Cook for another 30 seconds.

Add in the chicken and mushrooms then season with fish sauce (or salt) & pepper. Stir and cook for another 2 minutes.

Add in the chopped herbs and the prepared rice along with the juice from half a lime, 3 tablespoons of chicken stock. Mix well, add in a little sesame oil and cook for a further 30 seconds to 1 minute.

Serving

Serve immediately on a plate with chopsticks or a fork & spoon.

Alternatives - Try experimenting with other combinations of meat and vegetables including prawns, chicken, pork, beef, mange tout, pineapple, etc.

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