Thai Style Pan-Grilled Chicken & Broccoli Stir-fry

A simple low carb meal that is packed with flavour. It’s a regular in our menu cycle because it’s easy to make, just needs a few ingredients and tastes close to home (it’s the fish sauce!).

I got the inspiration for the chicken marinade from a food video facebook post made by Marion Grasby. I just wrote down the marinade ingredients on paper but I couldn’t remember what was the recipe name. Oops! Sorry!

I made some adjustments by adding in olive oil, ommitting the sugar (although I was truly tempted not to as it helps balance the flavour) and then adding coriander leaves for extra freshness (I learned to love fresh coriander when we moved here).

This chicken recipe can be paired with any vegetable side but we usually have it with broccoli stir-fry and cauliflower rice.

What other vegetable side dish do you think will go well with the chicken?

Enjoy!

Ingredients:

For the Chicken Marinade:
600 grams Boneless Skinless Chicken Thighs
2 tablespoons Olive Oil
2 tablespoons Fish Sauce
2 cloves Garlic, minced
½ tsp Turmeric Powder
¼ tsp Cracked Pepper
2 tbsp Fresh Coriander, chopped

For the Broccoli Stir-fry:
4 broccoli heads, cut into florets
3 cloves garlic, minced
2 tbsp butter
Salt & Pepper, to taste

Procedure:

Trim and flatten chicken thighs so it will cook evenly on the pan.

In a bowl, combine olive oil, fish sauce, minced garlic, turmeric, cracked pepper and chopped fresh coriander. Add in the chicken thighs and marinade for at least 20 minutes (Better if overnight).

Steam broccoli florets in the microwave for 3 minutes. Set aside.

Heat non-stick pan up to medium heat. Pan grill chicken thighs 5 minutes each side or until cooked. Remove from pan and cover in tinfoil. Set aside.

On the same pan, add butter and saute garlic. Add in steamed broccoli florets and saute for about 3 minutes. Season salt with pepper.

Top with more fried garlic & coriander leaves.

Serves 4

3 thoughts on “Thai Style Pan-Grilled Chicken & Broccoli Stir-fry

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