Spicy Thai Chicken Stir Fry with Peppers and Basil
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cloves garlic1 piece of ginger root, 2" long1 large onion1 large yellow pepper1 large red pepper1 medium poblano pepper1 zucchini1 cup bok choy 1 lime 1 pkg. fresh basil leaves2 tbsp. fish oil2 boneless, skinless chicken breasts1 tbsp. roasted red chili paste1 tbsp. red curry paste1 tsp. dried lemongrass
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.
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.
Nutritional Info 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
Member Reviews