Thai-Style Chicken and Broccolini Stir Fry
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If you haven’t already noticed, lately I’ve been on an asian-inspired kick when it comes to dinnertime. Maybe it’s because I haven’t been feeling 100% recently, or I’m simply making up for lost time since now my husband will suddenly eat asian-inspired cuisine without bickering too much. Whatever the reason may be, today’s recipe gave me the perfect opportunity to use up some leftover ingredients I had after making spicy vegan miso vegetable soup last week and some broccolini (which is actually a member of the Brassica family invented in Japan) that my dad had harvested the day before.
This last week or so I have been struggling when it comes to churning out content, which isn’t unusual when I’ve hit a wall health-wise. I usually make every recipe 3 or 4 times prior to it eventually appearing on the blog, and the last couple of days something has been off in the kitchen and I am not amused. Heck, even the second time I made today’s recipe the consistency of the noodles was way off and I had to delegate the task of testing the recipe for the third and final time to my mother. Thanks, mom! Like most of us have experienced at one time or another, it’s so incredibly trusting when something goes wrong on a recipe you’ve made countless times and know tastes good and is (almost) foolproof to make.
I forget where exactly I read it, but shortly after I invested in a wok (I can’t find the Le Creuset wok I use, but this one has been recommended to me by more than one person so check it out), I learned that using a wok outside of a restaurant where you have a short turn-around between orders, a wok is something of a tedious pan in the kitchen simply because it requires that you stand there almost constantly stirring whatever it is that you’re frying due to the equal distribution of heat throughout a wok. With that being said, if you
a) have the room in your kitchen to store a wok;
b) don’t mind having to babysit your stir fr;
investing in a high-quality wok is absolutely worth it for the one simple reason alone that it drastically cuts down on the cook time, which is pretty vital on busy weeknights when you have a table full of hungry eyes giving you the sense they’re about to die of starvation. We’ve all been there. I’ve been there and I don’t even have kids yet, so I can only imagine how grateful busy mom’s will be by the lightning speed of a wok.
This Thai-style chicken and broccolini hits the spot when you’re craving asian food and don’t feel like driving 20 minutes to pick it up. Served with a thai-chile vinegar sauce, this is a stir fry recipe you’ll find yourself making again and again (as long as you don’t screw up the noodles like I did—I still have no idea what I did wrong… Oh, living life with a brain injury can sure be interesting!)
Just remember, if you’re using a wok, pay attention that nothing is burning and also try to cut both the chicken and the broccolini into similar sizes just so there aren’t uneven sizes of either mixed in throughout the stir fry. If you want to add some spice to this stir fry, add some thin slices of the Thai Chile into the pan while you’re sautéing the broccolini, but be advised those little suckers pack a dangerously delicious boost in heat.
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Thai-Style Chicken and Broccolini Stir Fry Ingredients & Instructions
For Chile Sauce
1/2 cup white wine vinegar
1 Thai Chile, thinly sliced into rings
For Stir Fry
2 boneless, skinless thicken breasts, cut against the grain into 1/4” slices
1 teaspoon baking soda
8 ounces pad Thai rice noodles
1/4 cup vegetable oil
1/4 cup oyster sauce
1 tablespoon stir fry sauce
1 tablespoon soy sauce or coconut amino
2 tablespoons firmly packed brown sugar
1 teaspoon white wine vinegar
1 teaspoon molasses
1 teaspoon fish sauce
3 garlic cloves, minced
3 large eggs, lightly whisked
5 cups chopped broccolini florets, and stalks, cut into 1/2” pieces on the diagonal
For Chile Sauce: combine the vinegar and Thai Chile in a bowl and let stand at room temperature for at least 15 minute or up to 1 hour.
For Stir Fry: Combine the chicken with water and baking soda. Toss to coat chicken and set aside for 15 minutes at room temperature. Rinse chicken with cold water and pat dry with a paper towel.
Bring water to a boil and place noodles in a bowl, pouring the hot water over the noodles. Stir, and soak the noodles until they are nearly tender. Drain and rinse with cold water, transfer to a bowl and toss with enough vegetable oil to evenly coat noodles. Set aside.
In a small bowl, whisk together oyster sauce, vinegar, molasses, stir fry sauce, and fish sauce. Set aside.
Heat enough vegetable oil to coat the bottom of a 12” cast iron fry pan or wok, lightly browning the garlic. Add the chicken and a splash of sauce, spreading the chicken into an even layer. Cook chicken until browned, do not stir. With a spatula, move the chicken to one side and stir in the eggs and cook until set but still appear damp. Break into large chunks, and continue cooking until the eggs are completely cooked, about 1 minute. Transfer chicken and eggs to a bowl and set aside.
Add additional oil to the pan, and once nearly smoking, add the broccolini and cook until it begins to brown. Transfer to bowl with chicken mixture.
Heat more oil and add half of the cooked noodles along with enough sauce to coat the noodles. Cook until the noodles are starting to brown. Transfer noodles to chicken mixture and repeat with remaining noodles.
Pour the contents of the bowl back into the skillet and toss to combine, re-heating the chicken and broccolini.
Transfer to serving platter and serve immediately, passing the Chile sauce around the table.