MenuA flavorful and vibrant Thai-inspired stir-fry featuring tender chicken thighs, fresh spinach, and scrambled eggs.
Prepare the chicken thighs by cutting them into bite-sized pieces.
Per serving
Chop the garlic and ginger finely.
Slice the red bell pepper and chop the green onions.
In a large skillet or wok, heat vegetable oil over medium-high heat.
Add garlic and ginger to the skillet and sauté for 1 minute until fragrant.
Add the chicken thighs to the skillet and cook until browned and cooked through, about 7-10 minutes.
Push the chicken to one side of the skillet and add the red bell pepper and spinach. Stir-fry until the spinach is wilted.
In a bowl, whisk the eggs and pour them into the skillet. Scramble the eggs until fully cooked.
Add soy sauce and fish sauce to the skillet, mixing everything together.
Garnish with chopped green onions and serve with lime wedges.