Stir-Fried Thai Chicken with Basil and Peppers
If you have around 20 minutes to spend in the kitchen, Stir-Fried Thai Chicken with Basil and Peppers might be a spectacular dairy free recipe to try. For $3.1 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 477 calories, 31g of protein, and 19g of fat each. 581 person have made this recipe and would make it again. It works well as a beverage. A mixture of cooked brown rice, sweet soy sauce, fish sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Asian cuisine. It is brought to you by Jeanettes Healthy Living. With a spoonacular score of 96%, this dish is spectacular. Similar recipes include Stir-Fried Clams with Thai Chili Jam and Basil, How to cook: Phat Kaphrao (Thai stir fried meat with basil and chilis), and Thai Basil Chicken Stir-Fry.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1 boneless chicken breast, cut into thin strips
1/3 cup chicken stock
4 chopped Thai chilies
Steamed brown rice, for serving
1 teaspoon cornstarch
1 1/2 tablespoon fish sauce
1 teaspoon minced garlic
2 tablespoons grapeseed oil or other flavorless oil, divided
20 Thai basil leaves or mint leaves
1 red bell pepper, cut into thin strips
2 teaspoons rice wine.jpg)
1/2 teaspoon organic sugar
1 1/2 teaspoon sweet soy sauce (kecap manis)
Equipment:
frying pan
wok
bowl
Cooking instruction summary:
Mix chicken strips with cornstarch and rice wine.Heat 1 tablespoon oil in a wok or large skillet. Add red bell pepper and stir-fry until it just loses its rawness, about 1 minute. Remove to a bowl.Heat remaining tablespoon of oil in wok. Add garlic and chilies and stir-fry until fragrant, about one minute.Add chicken and stir-fry until no longer pink.Add fish sauce, sweet soy sauce, and sugar. Toss well with chicken.Add basil leaves, stir-fried red bell pepper, and stock. Bring to a boil and give it a quick stir.Serve over steamed brown rice.
Step by step:
1. Mix chicken strips with cornstarch and rice wine.
2. Heat 1 tablespoon oil in a wok or large skillet.
3. Add red bell pepper and stir-fry until it just loses its rawness, about 1 minute.
4. Remove to a bowl.
5. Heat remaining tablespoon of oil in wok.
6. Add garlic and chilies and stir-fry until fragrant, about one minute.
7. Add chicken and stir-fry until no longer pink.
8. Add fish sauce, sweet soy sauce, and sugar. Toss well with chicken.
9. Add basil leaves, stir-fried red bell pepper, and stock. Bring to a boil and give it a quick stir.
10. Serve over steamed brown rice.
Nutrition Information:
covered percent of daily need
