Thai-Style Stir-Fried Checken and Basil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 tbsp vegetable oil4 med shallots, peeled and thinly sliced2 med cloves garlic, thinly sliced1/4 tsp crushed red pepper flakes1 lb chcken breast cutlets (about 1/4 inch thick), cut crosswise into 1 in. wide strips1 tbsp fish sauce2 tsp packed light brown sugar1 cup lightly packed fresh basil leaves
Makes 2.5 servings
Make rice per package instructions.
Heat oil in a well-seasoned wok or a heavy-duty 12 in skillet over med - 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 - 2 min.
Add the chicken and cook, stirring, until it's no longer pink and the shallots are beginnign to brown, 2 - 3 min.
Add the fish sauce, lime juice, sugar, an 1/4 cup water.
Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 -3 min. (If the sauce reduces before the chicken is cooked through, add water, 1 tbsp at a time).
Remove from the heat, add the basil and stir to wilt it. Enjoy!
NOTE: Some add 1 tsp cornstarch to the water to thicken sauce.
Number of Servings: 2.5
Recipe submitted by SparkPeople user LILIMEL.
Make rice per package instructions.
Heat oil in a well-seasoned wok or a heavy-duty 12 in skillet over med - 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 - 2 min.
Add the chicken and cook, stirring, until it's no longer pink and the shallots are beginnign to brown, 2 - 3 min.
Add the fish sauce, lime juice, sugar, an 1/4 cup water.
Cook, stirring frequently, until the chicken is just cooked through and the liquid reduces to a saucy consistency, 2 -3 min. (If the sauce reduces before the chicken is cooked through, add water, 1 tbsp at a time).
Remove from the heat, add the basil and stir to wilt it. Enjoy!
NOTE: Some add 1 tsp cornstarch to the water to thicken sauce.
Number of Servings: 2.5
Recipe submitted by SparkPeople user LILIMEL.
Nutritional Info Amount Per Serving
- Calories: 334.7
- Total Fat: 13.5 g
- Cholesterol: 105.2 mg
- Sodium: 677.9 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 0.3 g
- Protein: 43.0 g
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