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Recipe for :

Thai Chicken Stir Fry

This recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.


2 1/2 cups raw diced chicken breast meat
1/2 cup red onion (diced)
1/2 cup red bell pepper (diced)
1/2 cup green bell pepper (diced)
1/2 cup mushrooms (sliced)
1/2 cup broccoli (pieces)
1/2 cup carrots (sliced on the bias)
1/4 cup green onions (sliced)
2 tablespoons dark sesame seed oil
2 tablespoons minced fresh garlic
2 tablespoons minced fresh ginger
1/2 cup Mr. Spice Thai Peanut Sauce
1/4 cup water
4 cups cooked rice (jasmine preferred)
pinch of red chili flakes

  • Heat a large sauté pan or wok over a high flame for 2 minutes.
  • Add sesame seed oil, garlic, ginger, chili flakes, and chicken and sauté for 2 minutes.
  • Add remaining vegetables and continue to cook for several minutes.
  • Once the vegetable begin to soften (3 to 5 minutes) add the Thai Peanut Sauce and water and cook for another minute or so combining the sauce with the chicken and vegetables.
  • Serve over hot jasmine rice and garnish with sesame seeds (optional).

Serves 4

Chef Brian Johnson