Spicy Thai Basil Chicken & Veggie stir-fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
*Yellow Squash, Fresh, 6 oz (remove)Zucchini, 170 grams (remove)*Onion (Yellow), 1 med, raw, 1 serving (remove)*White Rice, medium grain, .5 cup (remove)Egg, fresh, 2 large (remove)*Chicken Breast, Canned, Kirkland Signature (Costco), 12.5 oz (remove)*Extra Virgin Olive Oil, 1 tbsp (remove)*Chili Oil, 1 tbsp (remove)Pepper, red or cayenne, 1 tsp (remove)*Basil, Fresh (5g or 10 leaves), 2 tbsp (remove)*Fresh Garlic Minced, 1 tbsp (remove)*Fish Sauce, 2 tbsp (remove)
Makes 4 servings.
- Slice & quarter Squash and Zucchini. Quarter onion and cut into 1/2" strips. Chop 10 fresh basil leaves (about 2 T). Put all in a Zip-Loc baggie with olive oil, salt and black pepper. Shake it real good to coat everything. Marinate in fridge for about an hour or two.
- Prepare white rice according to package. Set aside when it's ready.
- Heat a 12" skillet or wok to med-hi. Add chili oil, red pepper flakes and minced garlic. Sautee for about 2-3 minutes.
- Add in veggies and canned chicken and stir. Cook until onions are desired tenderness.
- Move veggies to 1 side of the pan, then add eggs. (break yokes and scramble eggs) Keep the eggs & veggies separate until eggs are almost cooked. Then stir eggs and veggies together.
- Add rice and stir it all together.
- Add fish sauce, then stir in remaining 5-10 basil leaves. Remove from heat and serve. Garnish with a sprig of fresh basil if desired.
NOTE: For a lower-sodium recipe, use 2 boneless skinless chicken breasts instead of canned chicken. Also, you can reduce the fish sauce, which has a lot of sodium.
Number of Servings: 4
Recipe submitted by SparkPeople user AREKU1.
- Slice & quarter Squash and Zucchini. Quarter onion and cut into 1/2" strips. Chop 10 fresh basil leaves (about 2 T). Put all in a Zip-Loc baggie with olive oil, salt and black pepper. Shake it real good to coat everything. Marinate in fridge for about an hour or two.
- Prepare white rice according to package. Set aside when it's ready.
- Heat a 12" skillet or wok to med-hi. Add chili oil, red pepper flakes and minced garlic. Sautee for about 2-3 minutes.
- Add in veggies and canned chicken and stir. Cook until onions are desired tenderness.
- Move veggies to 1 side of the pan, then add eggs. (break yokes and scramble eggs) Keep the eggs & veggies separate until eggs are almost cooked. Then stir eggs and veggies together.
- Add rice and stir it all together.
- Add fish sauce, then stir in remaining 5-10 basil leaves. Remove from heat and serve. Garnish with a sprig of fresh basil if desired.
NOTE: For a lower-sodium recipe, use 2 boneless skinless chicken breasts instead of canned chicken. Also, you can reduce the fish sauce, which has a lot of sodium.
Number of Servings: 4
Recipe submitted by SparkPeople user AREKU1.
Nutritional Info Amount Per Serving
- Calories: 257.1
- Total Fat: 10.5 g
- Cholesterol: 153.1 mg
- Sodium: 1,103.3 mg
- Total Carbs: 13.4 g
- Dietary Fiber: 1.9 g
- Protein: 25.9 g
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