Thai Sweet and Sour Stir Fry with Shredded Chicken
Author: 
Recipe type: Entree
Cuisine: Thai
 
Adapted from Nancie McDermott. This dish is great for using up whatever is in your produce drawer or freezer. For me, broccoli is necessary just because I love it so much in this dish, but in general if something sounds good, throw it in, and if I call for a veggie you dislike, leave it out. The pineapple is also important for flavor. And don't knock the cucumbers until you try them!
Ingredients
  • 1-3 T of neutral oil (depending on pan and to taste—will be easier of course with more oil)
  • 5 scallions, roughly chopped, white and green parts separated (the Thai would leave the white parts longer but I like them a bit smaller)
  • 6-8 cloves of garlic, minced
  • Mushrooms, quartered if small to medium, “sixthed” if larger (crimini, button, straw or shitake are all fine)
  • 1 sweet bell pepper, sliced and then chopped in half
  • Shredded chicken from rotisserie chicken
  • Carrots sliced into medallions
  • Broccoli florets (I use frozen and add near to the end)
  • ½ pineapple, chopped (or one can, stored in juice, is fine too)
  • Hothouse cucumber, peeled and seeded and sliced into half medallions (or use baby cukes, in which case do not bother peeling or seeding)
  • Grape tomatoes or tomato wedges
  • 1½ T Fish sauce
  • 1 T Oyster sauce
  • 1 T Ketchup
  • 2-3 T Thai Sweet Hot Garlic Dipping Sauce
Instructions
  1. Heat a large skillet to high and add the oil when hot. There is not much to this dish, other than this very simple rule of thumb, familiar to anyone who has ever made Asian stir fries: have ALL items ready and waiting before you start and add the longest to cook items first and the least time ones last. For my list above I would add: garlic (toast the garlic for 15-30 seconds first to flavor the whole dish), scallion whites and carrots and stir fry for a minute. Then add add mushrooms and bell peppers and stir fry for one minute. Then add broccoli and pineapple and stir fry for one minute.
  2. Then add the shredded chicken as well as the condiments, starting with lesser amounts.
  3. Taste for more of the Thai Sweet Hot Garlic Sauce as well as more fish sauce.
  4. Last, add the scallion greens, cucumber and tomatoes. Remove from the heat. Fragile, easily overcooked items such as cucumber and fresh tomatoes should be added after you have the sauce to taste as you don’t want to risk overcooking them while you fiddle with the sauce, getting the flavor right.
  5. Serve with jasmine rice.
Recipe by The Spiced Life at https://www.thespicedlife.com/tctctgshds/