Our niece recently brought us some thai peppers from her garden. I only had to put one in my mouth to find out they were incredibly hot! So, I only used 3 in this stir fry. I used this recipe from ThaiTable.com as a template. If you like it really hot, add more. I have to admit that my husband and I each ate 2 servings, so no leftovers for the next day. (Darn!) I served it with the cut up honey dew melon from our box.
- 4 tablespoons canola oil
- 2 cloves garlic, chopped
- ½ cup chopped onion
- 3 red thai peppers, chopped
- 1 small bunch baby bok choy, thinly sliced
- 2 cups cooked brown rice
- 2 eggs, beaten
- 1 cup cooked chicken breast
- ½ cup chopped tomatoes
- ¼ cup low sodium soy sauce
- juice of 1 lime
- 1-2 tablespoons chopped fresh cilantro
- Heat oil in wok or large, deep skillet. Stir fry onion, garlic, and pepper for 2 minutes.
- Add bok choy to pan and continue to fry until bok choy is wilted.
- Add rice, stir fry 3 minutes.
- Pour eggs over. Continue to stir fry until eggs begin to cook. (This does not take more than a minute or two.)
- Add chicken and tomatoes. Fry 2 more minutes.
- Combine soy sauce and lime juice. Pour over rice mixture and fry 1 more minute. Remove from heat. Top with cilantro.
If you have cooked chicken already on hand, this is a quick work night meal.