Description
A delicious and healthy vegetable stir-fry, Pad Pak Thai is perfect for a quick and easy weeknight dinner, especially this version that features lean chicken tenderloins as a protein. A variety of colorful and fiber-rich vegetables—including broccoli florets, mushrooms, carrots, and snow peas—are all cooked to perfection in a savory and sweet sauce the whole family will love.
Ingredients
1 tablespoon sesame oil, divided
1 pound chicken tenderloins, chopped
2 1/2 tablespoons reduced-sodium tamari soy sauce, divided
3 cups broccoli florets
4 ounces mushrooms, halved
1 1/2 cups crinkle cut carrots
1 1/2 cups snow peas, ends trimmed
1/4 cup water
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons minced fresh ginger or ginger paste
2 star anise pods or 1/2 teaspoon Chinese five spice
Instructions
- Heat 1/2 tablespoon of the sesame oil in a large skillet or wok over medium-high heat.
- Add the chopped chicken tenderloins and cook until they begin to lightly brown on all sides.
- Pour in 1 tablespoon of the tamari and stir fry the chicken in the tamari until it caramelizes onto the meat. Remove from heat and remove chicken from the skillet, setting aside.
- Reduce heat to medium. In the empty skillet, heat the remaining 1/2 tablespoon of sesame oil.
- Add the broccoli and mushrooms to the skillet and stir fry 4 minutes.
- Add the carrots to the skillet and continue stir frying 3 minutes.
- Add the snow peas to the skillet and continue stir frying 2 minutes.
- In a small mixing bowl or cup, whisk together the water, honey, cornstarch, ginger, whole anise pods or five spice powder, and remaining 1 1/2 tablespoons of tamari. Pour into the skillet and bring up to a simmer.
- Reduce heat to low, return chicken to the skillet, and stir fry until the sauce has thickened and vegetables are crisp-tender. Remove anise pods and serve.
