We continue to be experiencing a weather rollercoaster this spring with some days 80F and sunny, then the next 50F and raining. To combat these dips in temperature, I've started putting my warm weather recipe arsenal to use. Recipes that remind us of warm days, sunshine, and warm vacation places! I particularly love this quick and easy stir-fry for a midweek dinner; lots of color, flavor and of course veggies!  Here's my recipe:

Chicken & Veggie Thai-Style Stirfry

By Emily (Cooking for Kishore)

Ingredients

• 1 lb Chicken Thighs, boneless sliced
• 2 Celery Stalks, sliced
• 1 Carrot, sliced
• 1/2 cup Baby Corn, halved
• 1/4 cup, Snow Peas, sliced
• 3 Green Onions, sliced
• ~20 Thai Basil Leaves
• 2 tsp Ginger, minced
• 1 Tbsp Fish Sauce
• 2 Tbsp Thai Sweet Soy Sauce
• 1/2 tsp Lime Juice
• 1/2 tsp Sugar
• 1/2 tsp Red Chili Powder
• 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1 tsp Cornstarch
• 2 Tbsp Sesame Oil

Instructions

1. Mix salt, sugar, pepper, red chili powder, vinegar, cornstarch, and fish sauce into sliced chicken thighs. Let marinate for 30 minutes.
2. Heat the Sesame Oil in a round bottomed frying pan, or wok if you have one; add the marinated sliced chicken and cook through.
3. Add the Celery, Carrots, Snow Peas, Corn, and half of the green onions, quickly stir fry.
4. Add Sweet Soy Sauce, and stir throughly to coat and add sliced most of the Spring Onions.
5. Plate the stir-fry with the Jasmine Rice and garnish with sliced Spring Onions.

Yield: 2-4 servings
Prep Time: 30 mins.

Cook time: 10 mins.
Total time: 40 mins.
Tags: Chicken & Veggie Thai Style Stirfry, Thai Stirfry, Easy Thai Stirfry Recipe

Enjoy!