Stir-Fried Thai Basil Ground Chicken

A swift and fragrant stir-fry of ground chicken with fresh Thai basil and sliced bell peppers over crisp cabbage slaw.

• Prep: 12 min
• Cook: 13 min
• Total: 25 min
• Servings: 4
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Low-Saturated-Fat
• Low-Sodium
• Low-Calorie
• High-Protein
• Low-Sugar
• Low-Carb
• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• Low-Fat

Tags

• stir-fry
• quick
• spicy
• savory
• fresh

Ingredients

• 1.5 pound ground chicken (lean)
• 1 red bell pepper (sliced thin)
• 1 cup Thai basil (fresh leaves)
• 4 clove garlic (minced)
• 0.5 teaspoon red chili flakes
• 1 tablespoon sesame oil
• 1 tablespoon low-sodium tamari (gluten-free)
• 4 cup green cabbage (shredded)
• 1 tablespoon rice vinegar
• 0.25 teaspoon salt

Instructions

1. Toss shredded green cabbage with rice vinegar and 1/8 tsp salt in a bowl; divide among bowls to serve as a crisp base.
2. Heat sesame oil in a wok or large skillet over high heat.
3. Add minced garlic and red chili flakes; stir-fry for 30 seconds until fragrant.
4. Add ground chicken and remaining 1/8 tsp salt. Stir-fry for 6-7 minutes until thoroughly browned (165°F).
5. Stir in red bell pepper and low-sodium tamari; cook for 2 minutes until pepper is crisp-tender.
6. Remove from heat, fold in fresh Thai basil until wilted, and spoon stir-fry over the cabbage slaw base.

Nutrition (per serving)

• Calories: 290
• Protein: 37 g
• Carbohydrates: 9 g
• Fat: 12 g
• Fiber: 4 g
• Sodium: 390 mg
• Saturated Fat: 2.5 g
• Sugar: 4 g
• Cholesterol: 105 mg