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Thai Basil Chicken

This 15-minute Thai stir-fry recipe is made with fragrant basil, tender chicken breast, and red bell peppers.
Course Dinner, Main Dish
Cuisine Asian
Diet Gluten Free, Low Fat
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 243kcal
Author Liz Della Croce

Ingredients

  • 1 tablespoon grapeseed oil or oil of choice
  • 2 tablespoons ginger minced
  • 3 cloves garlic minced
  • 2 teaspoons chili garlic paste optional
  • 20 ounces boneless skinless chicken breasts cut into one-inch pieces
  • 1 medium onion thinly sliced
  • 1 red bell pepper cored and thinly sliced
  • ¼ cup reduced-sodium soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • salt and pepper to taste
  • ½ cup basil thinly sliced
  • Jasmine rice optional, to serve

Instructions

  • Heat oil in a large wok or deep skillet over high heat. Add ginger, garlic and chili paste and heat until fragrant, about 30 seconds.
  • Sprinkle chicken with salt and pepper to taste then add to the pan. Stir-fry until chicken is golden brown, about 7-9 minutes stirring frequently. Remove from pan; set aside.
  • Add peppers and onions to the pan along with a pinch of salt and pepper. Stir-fry, stirring frequently, until tender, about 5 minutes.
  • Return chicken to the pan and add soy sauce, lime juice, fish sauce, and sugar. Cook for 2-3 minutes further. Stir in basil right before before serving over Jasmine rice.

Notes

Thai basil preferred but Italian basil works well too.

Nutrition

Serving: 1.5cups | Calories: 243kcal | Carbohydrates: 11g | Protein: 32g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 91mg | Sodium: 1052mg | Potassium: 701mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1132IU | Vitamin C: 45mg | Calcium: 26mg | Iron: 1mg