Prep Time: 15 minsCook Time: 20 minsTotal Time: 35 mins
This Thai Basil Chicken Stir Fry has a savory sauce mixture drizzled over juicy chicken and a healthy blend of vegetables.
- ▢ 1 ½ Tablespoons peanut oil
- ▢ 2 boneless skinless chicken breasts, cubed
- ▢ Salt/Pepper, to taste
- ▢ ½ bok choy, roughly chopped (including white stem)
- ▢ 1 ½ cups kale, roughly chopped
- ▢ 3/4 cup broccoli florets
- ▢ ½ yellow onion, diced
- ▢ ½ bell pepper, sliced
- ▢ ¾ cup baby carrots, sliced into thin sticks
- ▢ 1 cup green beans
- ▢ 2 teaspoons garlic, minced
- ▢ 1 teaspoon red pepper flakes
Stir Fry Sauce:
- ▢ 1 Tablespoons fish sauce
- ▢ 2 Tablespoons oyster sauce
- ▢ 3 Tablespoons Soy Sauce
- ▢ 1 teaspoon chili paste
- ▢ 2 teaspoons sugar
- ▢ Thickening Agent:
- ▢ 1 teaspoon cornstarch
- ▢ 2 Tablespoons cold water
- ▢ 1/4 cup basil, shredded
- ▢ 1/2 cup toasted almond slices
- ▢ ¼ cup crunchy chow mein noodles
- Before you begin, ensure that all ingredients are chopped and ready and that your sauce is mixed.
- Heat the oil in a large pan over medium-high heat. Season the chicken with salt/pepper if desired. (Be careful with the salt as the sauce already has a that.) Add the chicken to the pan and sauté for about 10 minutes, stirring occasionally, until cooked through. Set the chicken aside.
- Add all vegetables to the same pan along with the garlic and red pepper flakes. Add the sauce and the thickening mixture. Cook for about 8 minutes, until the vegetables have started to soften. Don’t overcook them as you want their color and texture to remain.
- Reduce the heat to medium and add the chicken back in. Sprinkle the basil over the dish and cook for one additional minute. Add the almonds and chow main noodles and serve!
Calories: 276kcal, Carbohydrates: 20g, Protein: 20g, Fat: 14g, Saturated Fat: 1g, Cholesterol: 36mg, Sodium: 1532mg, Potassium: 963mg, Fiber: 5g, Sugar: 7g, Vitamin A: 11515IU, Vitamin C: 118.1mg, Calcium: 226mg, Iron: 3.1mg