Thai Basil Chicken with onion and red pepper
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 272.4
- Total Fat: 8.6 g
- Cholesterol: 68.4 mg
- Sodium: 1,925.2 mg
- Total Carbs: 18.3 g
- Dietary Fiber: 3.2 g
- Protein: 31.1 g
View full nutritional breakdown of Thai Basil Chicken with onion and red pepper calories by ingredient
Introduction
A stir-fried chicken dish with Thai flavorings A stir-fried chicken dish with Thai flavoringsNumber of Servings: 2
Ingredients
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1 boneless skinless chicken breast, cut into small cubes or small strips
1 medium onion, cut into small wedges
1 red bell pepper, cut into small wedges
2 cloves garlic, minced (or, I sometimes make it 4 cloves, sliced, I like garlic)
1 or 2 hot chili peppers, with seeds removed, cut into thin strips or diced (amount depends how much heat you like - if I am lazy or don't have peppers I just use some sriricha sauce)
2 tablespoons fish sauce
1 tablespoon dark soy sauce
1 tablespoon water
1 tablespoon brown sugar (can also be splenda, or white sugar if need be)
fresh basil - 25 leaves or a packed cup - if you do not have fresh basil do not bother with this recipe. Sometimes if I have fresh mint I add some of those leaves in as well.
peanut oil
serve with brown jasmine rice
Directions
First, start your rice cooking and then prepare all your ingredients so that they are chopped and ready to hand, as the cooking process is very fast.
When your rice just has a few minutes left, heat peanut oil in a wok or a large stir fry pan over high heat, and add red bell pepper. Cook for a minute or two, stirring, then add the onion and cook for a minute or two. The point of this is to get these veggies softened and cooked a bit, and hopefully slightly seared on the edges. Remove the peppers and onions and set aside.
If you need a bit more oil add it now and then toss in the garlic, give it a quick stir until you can smell it, and then add in the hot peppers. Stir these for 30 seconds or so, be careful as sometimes the hot pepper fumes will get up your nose.
Add the chicken breast pieces and stir fry until the pieces become opaque, a minute or two. Then add the fish sauce, soy sauce and the tablespoon of water all together and cook, stirring, for a minute. This will smell funky because of the fish sauce, but you should not fear. Next, add the sugar and cook for 30 seconds.
Add in your peppers and onions that were set aside earlier and cook for a minute.
Now add in the fresh basil and stir just until the basil has wilted in to the dish, check for sweet/salt balance (sometimes I add a little salt or splenda at the end to adjust the seasonings) and serve over rice.
Number of Servings: 2
Recipe submitted by SparkPeople user JESSSXM.
When your rice just has a few minutes left, heat peanut oil in a wok or a large stir fry pan over high heat, and add red bell pepper. Cook for a minute or two, stirring, then add the onion and cook for a minute or two. The point of this is to get these veggies softened and cooked a bit, and hopefully slightly seared on the edges. Remove the peppers and onions and set aside.
If you need a bit more oil add it now and then toss in the garlic, give it a quick stir until you can smell it, and then add in the hot peppers. Stir these for 30 seconds or so, be careful as sometimes the hot pepper fumes will get up your nose.
Add the chicken breast pieces and stir fry until the pieces become opaque, a minute or two. Then add the fish sauce, soy sauce and the tablespoon of water all together and cook, stirring, for a minute. This will smell funky because of the fish sauce, but you should not fear. Next, add the sugar and cook for 30 seconds.
Add in your peppers and onions that were set aside earlier and cook for a minute.
Now add in the fresh basil and stir just until the basil has wilted in to the dish, check for sweet/salt balance (sometimes I add a little salt or splenda at the end to adjust the seasonings) and serve over rice.
Number of Servings: 2
Recipe submitted by SparkPeople user JESSSXM.
Member Ratings For This Recipe
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