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Hi! I'm Noreen, wife, mother of two amazing, almost grown, daughters, content creator, cook, baker and sister in Christ. Welcome to my Kitchen! I hope you stick around, enjoy the recipes and share them with those you love!
2 pounds chicken breast sliced thin
2 tablespoons corn starch
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons vegetable oil
1 cup matchstick carrots
1 cup sliced onion
1 cup sliced green onion, white & green
2 cloves garlic, minced
1 tablespoon grated ginger
1 tablespoon lemon grass paste
1 tablespoon basil paste (optional)
Juice of 1 lime about 2 tablespoons
Zest of 1 lime about 1 tablespoon
2 tablespoons chopped cilantro
1 tablespoon Sriracha sauce (optional)
3/4 cup light coconut milk
Noodles or Rice for serving
Step by Step Instructions
Place chicken into a bowl along with soy sauce, sesame oil and fish sauce and stir well to combine.
Add corn starch and mix to coat. Set aside.
Heat 1 tablespoon of oil in a large, deep skillet.
Add chicken and cook until completely done. Keep the chicken moving in the pan so that it does not cook too much in one spot and not enough in another. You want a nice even coating on all the pieces.
Remove chicken from the skillet to a plate. Set aside.
Wipe skillet clean with a paper towel.
Add remaining tablespoon of oil to the pan.
Add carrots, onions and garlic and stir well. Cook until onions are slightly translucent.
Add chicken back to the skillet along with the green onion, ginger, lemongrass, basil paste, Sriracha, cilantro, lime juice and lime zest. Stir well to combine.
Once all the ingredients in the skillet are sizzling and have been well combined, add the coconut milk and stir well. The sauce should immediately begin to thicken from the corn starch added to the chicken at the beginning of the dish.
Serve with noodles or rice and garnish with lime wedges and fresh cilantro leaves.
I also like to add chopped peanuts as well as a drizzle of sweet Thai chili sauce on my serving!