THE RECIPE JOURNAL · Main Course
Chicken Stir-Fry with Mexican and Thai Influences
This vibrant stir-fry combines bold Mexican spices with the fresh flavors of Thai cuisine for a deliciously unique meal. It's quick to prepare and perfect for adding a little excitement to your weeknight dinners.
FROM THE KITCHEN • Chicken Stir-Fry with Mexican and Thai Influences
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by mixing the ancho chile, soy sauce, brown sugar, lemongrass, turmeric, and allspice in a large resealable bag. Add the chicken pieces, seal the bag, and give it a good shake so everything is nicely coated. Pop it in the fridge and let the chicken marinate for at least an hour to soak up all those flavors.
02
Step 2
When you’re ready to cook, heat a skillet over medium heat and add the chicken right from the bag. Cook it, turning occasionally, until it’s no longer pink inside and the juices run clear—this usually takes about 10 minutes. If you have a meat thermometer, the internal temperature should reach 165°F (74°C) to be safe. Once cooked through, you’re all set to serve!
Why you’ll love it
This dish brings together bold flavors from two vibrant cuisines, creating a unique and exciting meal. It’s quick to prepare, making it perfect for busy weeknights. Plus, it’s packed with protein and fresh vegetables for a healthy, satisfying plate.
How to serve
Serve with steamed jasmine rice or warm tortillas to complement the fusion flavors. A side of fresh avocado slices or a simple green salad can add extra freshness and balance to the meal.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to avoid overcooking the chicken and vegetables. For longer storage, freeze in portions and thaw overnight before reheating.
