Stir-Fried Thai Chicken with Basil and Peppers

If you have around 20 minutes to spend in the kitchen, Stir-Fried Thai Chicken with Basil and Peppers might be a spectacular dairy free recipe to try. For $3.1 per serving, this recipe covers 33% of your daily requirements of vitamins and minerals. This recipe makes 2 servings with 477 calories, 31g of protein, and 19g of fat each. 581 person have made this recipe and would make it again. It works well as a beverage. A mixture of cooked brown rice, sweet soy sauce, fish sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe is typical of Asian cuisine. It is brought to you by Jeanettes Healthy Living. With a spoonacular score of 96%, this dish is spectacular. Similar recipes include Stir-Fried Clams with Thai Chili Jam and Basil, How to cook: Phat Kaphrao (Thai stir fried meat with basil and chilis), and Thai Basil Chicken Stir-Fry.

Servings: 2

Preparation duration: 10 minutes

Cooking duration: 10 minutes

 

Ingredients:

1 boneless chicken breast, cut into thin strips

1/3 cup chicken stock

4 chopped Thai chilies

Steamed brown rice, for serving

1 teaspoon cornstarch

1 1/2 tablespoon fish sauce

1 teaspoon minced garlic

2 tablespoons grapeseed oil or other flavorless oil, divided

20 Thai basil leaves or mint leaves

1 red bell pepper, cut into thin strips

2 teaspoons rice wine

1/2 teaspoon organic sugar

1 1/2 teaspoon sweet soy sauce (kecap manis)

Equipment:

frying pan

wok

bowl

Cooking instruction summary:

Mix chicken strips with cornstarch and rice wine.Heat 1 tablespoon oil in a wok or large skillet. Add red bell pepper and stir-fry until it just loses its rawness, about 1 minute. Remove to a bowl.Heat remaining tablespoon of oil in wok. Add garlic and chilies and stir-fry until fragrant, about one minute.Add chicken and stir-fry until no longer pink.Add fish sauce, sweet soy sauce, and sugar. Toss well with chicken.Add basil leaves, stir-fried red bell pepper, and stock. Bring to a boil and give it a quick stir.Serve over steamed brown rice.

 

Step by step:


1. Mix chicken strips with cornstarch and rice wine.

2. Heat 1 tablespoon oil in a wok or large skillet.

3. Add red bell pepper and stir-fry until it just loses its rawness, about 1 minute.

4. Remove to a bowl.

5. Heat remaining tablespoon of oil in wok.

6. Add garlic and chilies and stir-fry until fragrant, about one minute.

7. Add chicken and stir-fry until no longer pink.

8. Add fish sauce, sweet soy sauce, and sugar. Toss well with chicken.

9. Add basil leaves, stir-fried red bell pepper, and stock. Bring to a boil and give it a quick stir.

10. Serve over steamed brown rice.


Nutrition Information:

Quickview
476k Calories
30g Protein
18g Total Fat
44g Carbs
39% Health Score
Limit These
Calories
476k
24%

Fat
18g
29%

  Saturated Fat
2g
15%

Carbohydrates
44g
15%

  Sugar
12g
14%

Cholesterol
73mg
25%

Sodium
1344mg
58%

Alcohol
0.81g
4%

Get Enough Of These
Protein
30g
61%

Vitamin C
210mg
255%

Vitamin B6
1mg
86%

Vitamin B3
15mg
80%

Manganese
1mg
75%

Vitamin A
3181IU
64%

Selenium
39µg
56%

Phosphorus
388mg
39%

Vitamin E
5mg
39%

Magnesium
134mg
34%

Potassium
1055mg
30%

Vitamin B5
2mg
24%

Fiber
5g
21%

Vitamin B1
0.3mg
20%

Folate
76µg
19%

Vitamin B2
0.32mg
19%

Iron
2mg
16%

Copper
0.3mg
15%

Vitamin K
15µg
15%

Zinc
1mg
12%

Calcium
66mg
7%

Vitamin B12
0.29µg
5%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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