Easy Thai Chicken Stir-fry

Prep: 5 minutes | Cook: 15 minutes | Serves: 4


4 tablespoons canola oil

3 cups cooked white rice

2 eggs, beaten

1/2 medium onion, diced

1 clove garlic, minced

1 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons soy sauce

2 cups cooked chicken, sliced

1 12-ounce bottle WORLDFOODS Thai Coconut Galangal Stir-fry Sauce


Set a wok over medium-high heat and add 2 tablespoons of oil. Beat the eggs, salt and pepper in a small bowl, and then pour them into the wok once it's preheated. Use a wooden spatula to stir the eggs while they cook, and then remove them from the wok once they have just scrambled, but haven't become too firm. Use a paper towel to wipe out the wok.

Add another 2 tablespoons of oil to the wok, and place it back over medium-high heat. Saute the onion and garlic for 2 minutes, and then add the rice, using the wooden spatula to break up any pieces that stick together. Once the rice has warmed through, add the soy sauce and continue cooking and stirring for another couple minutes. Remove the fried rice to a large serving bowl.

Pour the WORLDFOODS Thai Coconut Galangal Stir-fry Sauce into the wok, add the chicken, and let it simmer together until the chicken has warmed through - about 5 minutes.

Serve a generous ladleful of the chicken and sauce over the fried rice. Makes perfect next-day lunch leftovers!


Liza Hawkins | (a)Musing Foodie

aMusingFoodie.com | October 2012