Thai Chicken Stirfry

This looks like a daunting dish, but is only an intermediate level to cook.  The cilantro and lime really make a fantastic flavor that is sure to satisfy.

Yield: 6 servings


  • Oil
  • 2  cloves garlic, minced
  • 2 tbsp fresh ginger, minced
  • 2 shallots, finely chopped
  • 1.5 lbs chicken breast, cubed
  • Salt, to taste
  • Pepper, to taste
  • Juice of one lime, divided
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 2 tsp crushed red pepper
  • 20 cherry tomatoes, halved
  • 2 cup sliced mushrooms
  • 1 green pepper, chopped
  • Zest of one lime
  • 3 tbsp finely chopped cilantro
  • 1 tsp red chili paste
  • 1 cup cashews
  • Cooked white rice


  1. Heat your oil in a wok.  Add the garlic, ginger, and shallots and sauté for 1 minute.  Add the chicken, salt, pepper, and half of the lime juice.  Stir fry until the chicken is cooked.  Remove the chicken from the oil and set aside.
  2. Add the coconut milk, chicken stock, curry powder, red pepper, tomatoes, mushrooms, green pepper, remaining lime juice, lime zest, cilantro, and chili paste.  Simmer for 16-20 minutes, until thickened.
  3. Add the chicken back to the sauce.  Add cashews and stirfry briefly until the chicken is again hot.  Serve with white rice.