Burmese Chicken and Basil Stir-Fry

Name: Burmese Chicken and Basil Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Burmese
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1/2-inch strips); 1 tablespoon low-sodium soy sauce; 1 tablespoon fish sauce; 0.5 teaspoon black pepper (freshly ground); 1 tablespoon olive oil; 1 yellow onion (small, thinly sliced); 3 clove garlic (minced); 1 piece fresh ginger (grated or finely minced); 1 red bell pepper (thinly sliced); 3 cup fresh spinach; 1 cup fresh basil leaves (roughly chopped); 1 cup jasmine rice (uncooked); 2 cup water

A vibrant and speedy chicken stir-fry packed with fresh basil, ginger, and garlic, served alongside fluffy jasmine rice for a complete meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Burmese
Difficulty: Easy
Cost: $3.78/serving

Dietary

Nut-Free
Dairy-Free
High-Protein
Low-Sugar

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1/2-inch strips)
1 tablespoon low-sodium soy sauce
1 tablespoon fish sauce
0.5 teaspoon black pepper (freshly ground)
1 tablespoon olive oil
1 yellow onion (small, thinly sliced)
3 clove garlic (minced)
1 piece fresh ginger (grated or finely minced)
1 red bell pepper (thinly sliced)
3 cup fresh spinach
1 cup fresh basil leaves (roughly chopped)
1 cup jasmine rice (uncooked)
2 cup water

Instructions

Combine the uncooked jasmine rice with 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, or until water is absorbed and rice is tender. Let stand for 5 minutes, then fluff with a fork.
While the rice cooks, in a medium bowl, toss the chicken breast strips with low-sodium soy sauce, fish sauce, and black pepper. Set aside.
Heat olive oil in a large skillet or wok over medium-high heat. Add the thinly sliced yellow onion and cook for 2-3 minutes until softened.
Add the minced garlic and fresh ginger to the skillet and cook for 1 minute until fragrant.
Add the seasoned chicken to the skillet and stir-fry for 4-6 minutes, or until cooked through and lightly browned.
Stir in the thinly sliced red bell pepper and cook for another 2-3 minutes until slightly tender-crisp.
Remove the skillet from the heat. Stir in the fresh spinach and chopped fresh basil leaves until wilted.
Serve the Burmese Chicken and Basil Stir-Fry immediately over the hot jasmine rice.

Notes

For an extra kick, add a pinch of red chili flakes with the garlic and ginger. This dish reheats well and is great for packed lunches.

Nutrition (per serving)

Calories: 420
Protein: 43.5 g
Carbohydrates: 45 g
Fat: 8 g
Fiber: 4.5 g
Sodium: 750 mg
Saturated Fat: 1.5 g
Sugar: 3 g
Cholesterol: 100 mg