Thai Chicken Stir-Fry

An aromatic, savoury stir-fry that's full of flavour and served with rice noodles.


½ package rice noodles, preferably medium-size flat noodles
2 tbsp. soy sauce
2 tbsp. oyster sauce
2 tbsp. fresh lime juice
1/3 cup water
1 tbsp. sugar
3 tbsp. canola oil
2 chicken breasts, cut into cubes
2 garlic cloves, crushed
1 tbsp. chopped ginger
1 whole fresh Thai bird chili pepper, or to taste
2/3 cup shiitake mushrooms, sliced
½ red bell pepper, diced
4 baby corn, fresh or canned, cut into 2
Handful snow peas, trimmed
2 green onions, cut into 1-inch pieces
4 baby bok choy, cut into 4's
4 to 6 Thai basil leaves, chopped, for garnish
¼ cup chopped cashews, for garnish


Soak the rice noodles in hot boiled water for 20 minutes. Drain and set aside. (Use about 1 good handful of rice noodles per portion.)

Make stir-fry sauce: In a small bowl, combine soy sauce, oyster sauce, lime juice, sugar and water. Set aside.

In a large wok or large skillet, heat the canola oil over medium high heat. When oil is hot, add chicken, garlic, ginger and Thai chili. Stir-fry until chicken is golden brown, about 1 to 2 minutes.

Increase heat to high and add the mushrooms, red pepper, snow peas, baby corn and green onions. Continue to cook for 2 to 3 minutes. Add the bok choy and continue to cook for 1 minute.

Stir in the sauce. When sauce comes to a boil, add the noodles. Add 1 to 2 more tbsp. water if sauce looks too thick or the wok looks dry. Continue to stir-fry until bok choy is just tender and noodles are heated through, about 2 to 3 minutes. Remove chili before serving. Garnish with Thai basil and cashews. Serve immediately.

Yield: 4 Servings.