Glad Thai Dings
Delight your taste buds with "Glad Thai Dings," a vibrant and flavorful Thai-inspired stir-fry that’s ready in just 35 minutes! This dish showcases tender, marinated chicken thighs stir-fried to perfection with crisp red bell peppers, carrots, snow peas, and a fragrant medley of garlic, ginger, and optional red chili for a spicy kick. A savory-sweet sauce made with soy sauce, fish sauce, and lime juice ties the ingredients together, while a finishing touch of fresh cilantro and crunchy chopped peanuts provides a burst of freshness and texture. Served over fluffy jasmine rice, this quick, healthy, and utterly satisfying meal is a perfect combination of bold flavors and textures. Whether you’re craving a comforting weeknight dinner or an impressive Asian-inspired dish, "Glad Thai Dings" is sure to become a household favorite.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 large (sliced into strips) red bell pepper
- 1 large (julienned) carrot
- 100 grams snow peas
- 3 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 1 small (sliced thinly) red chili (optional)
- 1 (juiced) lime
- 2 tablespoons (chopped) fresh cilantro
- 2 tablespoons (roughly chopped) unsalted peanuts
- 2 cups (for serving) steamed jasmine rice
Instructions
Cut the chicken thighs into small bite-sized pieces and place them in a bowl.
In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of brown sugar, and the cornstarch. Pour this mixture over the chicken, toss to coat, and set aside to marinate for 10-15 minutes.
Heat a large wok or skillet over medium-high heat and add 1 tablespoon of vegetable oil. Once hot, add the chicken and stir-fry for 4-5 minutes until cooked through. Remove the chicken from the pan and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic, grated ginger, and optional red chili, and sauté for 30 seconds until fragrant.
Toss in the sliced red bell pepper, julienned carrot, and snow peas. Stir-fry for 2-3 minutes until the vegetables are tender but still crisp.
Return the cooked chicken to the wok and stir to combine with the vegetables. Add the remaining 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, and the juice of 1 lime. Stir well to coat everything in the sauce.
Remove the wok from heat and sprinkle the dish with chopped cilantro and peanuts for garnish.
Serve hot over steamed jasmine rice and enjoy your 'Glad Thai Dings'!
Nutrition Facts
Calories |
1890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.1 g | 124% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 24.5 g | ||
| Protein | 153.9 g | 308% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 262 mg | 20% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2631 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
