Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 192.2
  • Total Fat: 9.9 g
  • Cholesterol: 38.6 mg
  • Sodium: 167.9 mg
  • Total Carbs: 10.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 15.3 g

View full nutritional breakdown of Spicy Thai Chicken Stir Fry with Peppers and Basil calories by ingredient
Report Inappropriate Recipe

Spicy Thai Chicken Stir Fry with Peppers and Basil

Submitted by: ADMETOS

Introduction

I made this for dinner tonight with stuff I had in the house. I decided to try out the Sparkpeople recipe calculator, as it came out pretty well and I'll probably make it again. After all, if I enter the ingredients here, I won't have to enter them all individually in the nutrition tracker the next time! I made this for dinner tonight with stuff I had in the house. I decided to try out the Sparkpeople recipe calculator, as it came out pretty well and I'll probably make it again. After all, if I enter the ingredients here, I won't have to enter them all individually in the nutrition tracker the next time!
Number of Servings: 8

Ingredients

    2 cloves garlic
    1 piece of ginger root, 2" long
    1 large onion
    1 large yellow pepper
    1 large red pepper
    1 medium poblano pepper
    1 zucchini
    1 cup bok choy
    1 lime
    1 pkg. fresh basil leaves
    2 tbsp. fish oil
    2 boneless, skinless chicken breasts
    1 tbsp. roasted red chili paste
    1 tbsp. red curry paste
    1 tsp. dried lemongrass

SparkPeople Sponsored Video


Directions

Cut up the chicken, peppers, zucchini and onion into bite sized pieces.
Cut the bok choy into 2 inch slices.
Peel the ginger root and cut into bamboo shoot sized strips.
Chop the garlic.
Using a fine grater, grate the lime so you have 1 tsp. of lime zest, then cut it in half and juice it.
Pour some of the olive oil into a wok over low heat.
Add the chili paste, garlic and ginger and stir fry for about a minute.
Add the chicken, turn up the heat, and stir fry until it's no longer pink.
Remove the chicken from the wok and set aside.
Add a little more oil and the red curry paste.
Add the onion first, then after about a minute dump in the bok choy, followed by the peppers and zucchini.
Stir fry for about two minutes, then add the fish oil, lime juice, lime zest, lemongrass and chicken.
Stir together, then add basil.
Cover and let cook for another 2 minutes or until the basil is soft.
Serve over rice.

Number of Servings: 8

Recipe submitted by SparkPeople user ADMETOS.






Great Stories from around the Web


Rate This Recipe