Dan's Chicken Stir-Fry

While we were in Singapore, I cooked dinner with our friend Dan. I was pretty excited about how delicious his stir-fry recipe is, and he was pretty excited about his handiwork being photographed for good old Spirals & Spatulas, so today I'll be sharing (straight from Singapore!) Dan's Chicken Stir- Fry!

But first, you must meet the chef:

Recipe adapted from Stir-Fry: Tasty Recipes for Every Day

Ingredients:
2 tbsp red curry paste (find it in the Asian foods section)
6 tbsp oil, divided
4 tbsp fish sauce (find it in the Asian foods section)
Juice from 2 limes
1 bunch cilantro, chopped
2 tsp ground ginger
2 tsp sugar
2 tsp sesame oil
1.5 lb chicken breasts, cut into cubes
2 bunches green onions, cut into short lengths
12 oz snow peas, ends chopped off
Steamed rice (I suggest jasmine rice!)

Directions:
1. In a medium-sized bowl, whisk together red curry paste, 4 tbsp oil, fish sauce, lime juice, cilantro, ginger, sugar, and sesame oil. Add chicken and mix until chicken is coated.
2. Heat 2 tbsp oil in a wok. Stir-fry chicken in batches, cooking for 4-6 minutes (stirring once to flip over chicken pieces), or until cooked through. Remove from the wok and set aside.
3. Stir-fry snow peas and green onions for 5-7 minutes, or until crisp-tender. Add chicken back in and mix.
4. Serve with steamed rice.

Snow peas, ends trimmed (if they're long, you may want to chop them in half too).

Green onions, cut into short lengths.

Chopping vegetables is fun when you do it with friends! :)

Sauce ingredients!

Chicken coated in cilantro-sauce mixture!

Stir-frying the chicken in batches...

Cooking the chicken...

Stir-frying the veggies...

(adding chicken back into the veggies)

Mmm, stir-fry! 

Ta-da! 

Oh, and just so you know, everything tastes better when you eat it on your luxurious 27th-story Singaporean balcony. :)