Thai Chicken Stir Fry

Thai Chicken Stir Fry
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1-to-2 cups uncooked chicken, cut for stir-fry
1 teaspoon chopped garlic
1 teaspoon brown sugar
Pinch lemon grass
1/2 tablespoon green onion
1-to-2 tablespoons sesame oil
1/2 cup savoy cabbage, shredded
1-to-2 cups linguini or other noodles, cooked
1 tablespoon Thai chili paste
1/2 cup sliced red pepper
1/2 cup cashews
1/2 cup snow peas

Sauté chicken, garlic, and lemon grass in sesame oil until chicken is fully cooked.  Remove chicken and set aside.

Add cut-up vegetables (your choice) and the Thai chili paste.  Sauté with added oil, brown sugar, and savoy cabbage.

Add chicken and cooked noodles.  Sauté 1 - 2 minutes more.

Serve, sprinkled with cashews and green onions.

Serves 2.