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thai - Main Course

Zabb Thai House Special

Name: Zabb Thai House Special
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: thai
Ingredients: 500g chicken thighs, boneless and skinless, cut into 3cm pieces; 200g broccoli florets; 150g red bell pepper, sliced; 100g carrot, julienned; 200g cooked jasmine rice; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp fish sauce; 1 tbsp palm sugar or brown sugar; 2 tbsp lime juice; 1 tsp cornstarch mixed with 2 tbsp water; 3 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 lemongrass stalk, finely chopped; 2 red chilies, sliced; 1 tsp ground white pepper; 2 tbsp vegetable oil; 100ml chicken stock; Fresh coriander leaves; Lime wedges; Chopped spring onions

Experience the vibrant flavors of Thailand with this Zabb Thai House Special. Tender chicken pieces are marinated in a fragrant blend of lemongrass, garlic, and chili, then stir-fried with fresh vegetables and a rich, savory sauce. The dish is finished with fresh herbs and a squeeze of lime for a burst of freshness. This recipe captures the essence of Thai cuisine, balancing spicy, sweet, and tangy flavors, and is sure to delight your taste buds.

⏱

Prep Time

15 min

🍳

Cook Time

30 min

👥

Servings

📊

Difficulty

Medium

⏰ Cooking Timeline

Start 45 minutes total

15m

Mise en Place

10m

Marinate the Chicken

Prepare the Sauce

Cook the Chicken

Stir-Fry the Vegetables

Combine and Simmer

Finish with Fresh Herbs

Plate and Serve

🛒 Ingredients

Main Ingredients

500g chicken thighs, boneless and skinless, cut into 3cm pieces
200g broccoli florets
150g red bell pepper, sliced
100g carrot, julienned
200g cooked jasmine rice

For the Sauce/Marinade

3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp palm sugar or brown sugar
2 tbsp lime juice
1 tsp cornstarch mixed with 2 tbsp water

Aromatics & Seasonings

3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 lemongrass stalk, finely chopped
2 red chilies, sliced
1 tsp ground white pepper

For Cooking

2 tbsp vegetable oil
100ml chicken stock

To Serve & Garnish

Fresh coriander leaves
Lime wedges
Chopped spring onions

Adjust servings:

👨‍🍳 Instructions

Mise en Place

15 min

Begin by preparing all your ingredients. Slice the chicken into 3cm pieces, chop all vegetables, and prepare the aromatics by mincing garlic, grating ginger, and finely chopping lemongrass and chilies. Having everything ready before cooking ensures smooth execution.

💡 Tip: Keep the vegetables and aromatics in separate bowls to streamline the cooking process.

Marinate the Chicken

10 min

In a large bowl, combine the chicken pieces with soy sauce, oyster sauce, fish sauce, palm sugar, and lime juice. Mix well and let it marinate for at least 10 minutes, allowing the flavors to penetrate the meat.

💡 Tip: Marinate the chicken in the fridge if marinating for over 10 minutes.

Prepare the Sauce

5 min

In a small bowl, mix cornstarch with water to create a slurry. Set aside to thicken the sauce later. Combine the remaining marinade ingredients in a separate bowl.

💡 Tip: Make sure the cornstarch is fully dissolved to avoid lumps.

Cook the Chicken

8 min

Heat a large heavy-bottomed frying pan over medium-high heat and add vegetable oil. Stir-fry the marinated chicken for 5-7 minutes until browned and cooked through. Remove from the pan and set aside.

💡 Tip: Avoid overcrowding the pan to ensure even browning.

Stir-Fry the Vegetables

6 min

In the same pan, add a bit more oil if needed. Stir-fry the garlic, ginger, lemongrass, and chilies for 1-2 minutes until fragrant. Add the broccoli, bell pepper, and carrots, and stir-fry for another 3-4 minutes until vegetables are tender-crisp.

💡 Tip: Maintain high heat for a quick stir-fry that retains the vegetables' color and crunch.

Combine and Simmer

5 min

Return the chicken to the pan and pour in the prepared sauce. Add chicken stock and bring to a simmer. Stir in the cornstarch slurry to thicken the sauce, cooking for another 2-3 minutes.

💡 Tip: Adjust the sauce consistency with additional stock or water if needed.

Finish with Fresh Herbs

2 min

Turn off the heat and stir in fresh coriander leaves and chopped spring onions. The residual heat will release their aromatic oils, adding a fresh finish to the dish.

💡 Tip: Reserve some coriander for garnish to enhance visual appeal.

Plate and Serve

3 min

Serve the stir-fry over a bed of cooked jasmine rice. Garnish with extra coriander leaves and lime wedges for squeezing over the dish. Serve immediately.

💡 Tip: For an elegant presentation, use a ring mold to shape the rice on each plate.

💡 Pro Tips

✓ For restaurant-quality results, use high-quality, fresh ingredients and don't skimp on the aromatics.
✓ Common mistake: Overcooking the chicken. For juicy results, cook just until no longer pink inside.
✓ The chicken is perfectly cooked when it is firm to the touch and juices run clear.
✓ You can marinate the chicken the night before to save time on busy days.
✓ Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out.
✓ Use a large platter to serve family-style, and garnish with plenty of fresh herbs for a beautiful presentation.

📊 Nutrition Facts (per serving)

450

Calories

28g

Protein

45g

Carbs

22g

Fat

Saturated Fat

Fiber

Sugar

890mg

Sodium

🪄 Equipment Needed

Large heavy-bottomed frying pan or skillet Sharp chef's knife Wooden cutting board Measuring spoons and cups Kitchen timer

🔄 Variations to Try

Vegetarian/Vegan version: Substitute chicken with firm tofu and use soy sauce instead of fish sauce.

Spicier version: Add an extra red chili or a dash of chili oil to the sauce.

Lighter/Healthier version: Use skinless chicken breast and reduce oil to 1 tablespoon.

Quick weeknight version: Use pre-cut vegetables and pre-cooked rotisserie chicken.

Luxury version: Add prawns or scallops along with the chicken for an indulgent surf and turf.

🍽 Pairs Well With

Sauvignon Blanc: Its crisp acidity complements the dish's spicy and tangy flavors. IPA beer: The hoppy bitterness balances the sweetness of the sauce. Thai iced tea: A non-alcoholic option with its creamy and sweet notes. Steamed jasmine rice: Ideal to soak up the savory sauce. Thai sweet chili sauce: Adds an extra layer of flavor for those who like it spicier.

This recipe was inspired by a plate submission on Plate Pic

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