Thai Chicken Stir-Fry

Infuse the Broth: In a small saucepan, combine chicken broth, 1 tablespoon ginger, cilantro stems, crushed garlic, and star anise pods. Bring to a boil, then reduce heat and simmer gently to infuse the broth with aromatic flavors. (5 minutes)

Prepare the Rice: In a separate saucepan, bring water and salt to a boil. Stir in jasmine rice, reduce heat to low, and cover. Cook until the rice has absorbed all the water and is tender. (15 minutes)

Marinate the Chicken: In a bowl, mix the thinly sliced chicken thighs with Thai red curry paste, ensuring each piece is evenly coated. (2 minutes)

Sauté Aromatics and Chicken: Heat peanut oil in a wok or large skillet over medium-high heat until shimmering. Add the remaining 1 tablespoon of ginger, minced Thai bird chiles, shallot, and minced garlic. Stir-fry until fragrant and starting to soften. Add the marinated chicken and cook until no longer pink. (5-7 minutes)

Add Vegetables: Toss in the chopped baby bok choy and sliced shiitake mushrooms. Stir-fry until the vegetables are tender-crisp, retaining a slight bite. (3-4 minutes)

Thicken the Sauce: In a bowl, ladle 1 cup of the infused chicken broth and whisk in cornstarch until smooth. This mixture will act as a thickening agent for the sauce. (1 minute)

Create the Sauce: Pour the chicken broth-cornstarch mixture into the wok with the chicken and vegetables. Stir in fish sauce, soy sauce, and brown sugar. Reduce heat to low and simmer until the sauce thickens to your desired consistency, about 1-2 minutes. If the sauce becomes too thick, thin it with additional chicken broth as needed. Finish by squeezing the juice from one lime into the sauce, adding a burst of citrusy brightness. (3-5 minutes)

Serve: Spoon the fragrant jasmine rice into bowls and top with the Thai chicken stir-fry. Garnish generously with chopped fresh cilantro and Thai basil leaves.