Thai-Style Stir-Fried Chicken and Basil
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Thai-Style Stir-Fried Chicken and Basil calories by ingredient
Introduction
If you like, finish this chicken stir-fry with a mix of fresh cilantro and mint instead of basil. Serve over cooked basmati or jasmine rice. If you like, finish this chicken stir-fry with a mix of fresh cilantro and mint instead of basil. Serve over cooked basmati or jasmine rice.Number of Servings: 4
Ingredients
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2 Tbs. vegetable oil
4 medium shallots, peeled and thinly sliced
2 medium cloves garlic, thinly sliced
1/4 tsp. crushed red pepper flakes
1 lb. chicken breast cutlets (about 1/4 inch thick), cut crosswise into 1-inch-wide strips
1 Tbs. fish sauce
1 Tbs. fresh lime juice
2 tsp. packed light brown sugar
1 cup lightly packed fresh basil leaves
1 cup of america basmati or jasmine rice
1 can of coconut milk (light or regular)
Directions
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.
Member Ratings For This Recipe
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