Ingredients for Thai Basil Chicken
- Bok Choy
- Onion
- Red Bell Pepper
- Boneless Skinless Chicken Breast Halves
- 2 cloves minced garlic
- Red Pepper Flakes
- 1/2 cup fresh Thai basil leaves
- Peanut Oil
- Fish Sauce
- Sugar
- Soy Sauce
- Oyster Sauce
- Water
- Chili Paste
- Cornstarch
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How to Make Thai Basil Chicken
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
- Add 1 cup sliced onions, 1 cup sliced bell peppers, and the white parts of 1 bunch bok choy (about 1 cup chopped), and stir-fry until crisp-tender (about 5 minutes).
- Remove vegetables from the wok and set aside.
- Add 1 tablespoon of oil to the wok if needed. Add 1 pound boneless, skinless chicken breasts (cut into 1-inch pieces), 2 cloves minced garlic, and 1/2 teaspoon red pepper flakes. Stir-fry until chicken is cooked through (about 6-8 minutes).
- Add the sauces in this order, stirring well after each addition: 1/4 cup soy sauce, 2 tablespoons fish sauce, 2 tablespoons brown sugar, 1 tablespoon rice vinegar, and 1 tablespoon oyster sauce.
- Return the cooked vegetables to the wok and stir to coat in the sauce.
- Add the green parts of the bok choy (about 1 cup chopped) and 1/2 cup fresh Thai basil leaves. Stir-fry until just wilted and heated through (about 1-2 minutes).
- Serve immediately over rice or noodles.
Nutrition Information (Approximate per serving)
Sodium
86 g
Sugar
20g
Fat
3g
Carbs
3g
