Thai-Style Stir-Fried Chicken and Basil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tbs. vegetable oil4 medium shallots, peeled and thinly sliced2 medium cloves garlic, thinly sliced1/4 tsp. crushed red pepper flakes1 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips1 Tbs. fish sauce1 Tbs. fresh lime juice2 tsp. packed light brown sugar1 cup lightly packed fresh basil leaves1 cup of america basmati or jasmine rice1 can of coconut milk (light or regular)
Cook the rice per the directions on the box, except replace 14 oz of water with the coconut milk. If you are using traditional rice this usually take 40-45 minutes. You can prepare the rest of the food as it cooks.
Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it’s no longer pink and the shallots are beginning to brown, 2 to 3 minutes.
Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs. at a time.) Remove from the heat, add the basil, and stir to wilt it.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
Heat the oil in a well-seasoned wok or a heavy-duty 12-inch skillet over medium-high heat until shimmering hot. Add the shallots, garlic, and red pepper flakes; cook, stirring frequently, until the shallots start to soften but not brown, 1 to 2 minutes. Add the chicken and cook, stirring, until it’s no longer pink and the shallots are beginning to brown, 2 to 3 minutes.
Add the fish sauce, lime juice, sugar, and 1/4 cup water. Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 to 3 minutes. (If the sauce reduces before the chicken is cooked through, add water, 1 Tbs. at a time.) Remove from the heat, add the basil, and stir to wilt it.
Number of Servings: 4
Recipe submitted by SparkPeople user BREEHARDY.
Nutritional Info Amount Per Serving
- Calories: 495.5
- Total Fat: 23.6 g
- Cholesterol: 50.0 mg
- Sodium: 484.8 mg
- Total Carbs: 44.2 g
- Dietary Fiber: 2.2 g
- Protein: 30.2 g
Member Reviews
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ALANAHODGSON
the rice and coconut milk listed in the nutritional breakdown are not listed in the recipe. - 4/12/11
Reply from BREEHARDY (4/12/11)
Sorry you are absolutely correct, I just fixed the recipe and added it to the directions. Thanks!