Thai Basil Chicken Stir-Fry
A stir-fried chicken dish with holy basil, garlic, and chilies served over rice. Combines tender chicken and vegetables in a savory-spicy sauce, finished with fresh herbs and served hot.
Ingredients
Method
Cook rice according to package directions and set aside. Slice chicken breast into thin bite-sized pieces and mince garlic. Chop bell pepper into strips, slice green onions, and tear or chop basil leaves.
Heat oil in a wok or large skillet over high heat until shimmering. Add minced garlic and Thai curry paste, stirring constantly for 30 seconds until fragrant.
Add sliced chicken and stir-fry for 4–5 minutes until no longer pink, breaking it into smaller pieces as it cooks.
Add bell pepper and green onion, stirring continuously for 2–3 minutes until vegetables begin to soften.
Pour in fish sauce, lime juice, and sugar. Toss all ingredients to coat and cook for 1 minute until sauce thickens slightly and adheres to the chicken.
Remove from heat and stir in fresh basil. Divide cooked rice among serving bowls and top each with stir-fried chicken and vegetables. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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