Zutaten für Spicy Thai Chicken Stir Fry
- Boneless Skinless Chicken Breasts
- 2 cloves garlic, minced
- 1/2 medium onion, thinly sliced
- 1/4 cup fresh basil leaves
- Green Onions
- Cilantro
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1-2 tablespoons chili garlic sauce (adjust to taste)
- Salt And Pepper
- 2 tablespoons peanut oil
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Zubereitung von Spicy Thai Chicken Stir Fry
- In a medium bowl, whisk together fish sauce, brown sugar, soy sauce, sesame oil, hoisin sauce, and chili garlic sauce.
- Add the thinly sliced chicken to the marinade and let it sit for 5 minutes while you prepare the vegetables.
- Heat peanut oil in a large skillet or wok over medium-high heat.
- Add minced garlic and stir-fry until fragrant and lightly golden (about 30 seconds). Add the sliced onion and stir-fry for another minute.
- Add the marinated chicken to the wok. Stir-fry until the chicken is cooked through and no longer pink (about 5-7 minutes).
- Add the broccoli and bell peppers (and any other chosen vegetables) to the wok. Stir-fry for 2-3 minutes, until the vegetables are crisp-tender and brightly colored.
- Stir in the fresh basil leaves and cook for 1 minute, until they just begin to wilt.
- Serve the Spicy Thai Chicken Stir-Fry immediately over steamed white rice.
Nutrition Information (Approximate per serving)
Sodium
118 g
Sugar
80g
Fat
11g
Carbs
8g