Thai Basil Chicken Stir-Fry

A vibrant and quick chicken stir-fry packed with fresh Thai basil, colorful vegetables, and a savory-sweet sauce, served with fluffy jasmine rice.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Thai
• Difficulty: Easy

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein

Tags

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

Ingredients

• 0.25 cup jasmine rice (uncooked)
• 0.5 chicken breast (boneless, skinless, cut into 1/2-inch pieces)
• 0.5 tablespoon olive oil
• 1 clove garlic (minced)
• 0.5 ounce fresh ginger (grated)
• 0.25 cup yellow onion (chopped)
• 0.25 cup red bell pepper (sliced)
• 1 cup broccoli florets
• 1.5 tablespoon low-sodium soy sauce
• 1 teaspoon fish sauce
• 0.5 teaspoon brown sugar
• 1 tablespoon fresh lime juice
• 0.25 teaspoon red pepper flakes
• 0.25 cup fresh Thai basil leaves (roughly chopped)
• 1 pinch salt
• 1 pinch black pepper (freshly ground)

Instructions

1. Cook the 1/4 cup jasmine rice according to package directions, or use microwaveable rice for a quicker option. Keep warm.
2. While the rice cooks, in a small bowl, whisk together the 1 1/2 tablespoons low-sodium soy sauce, 1 teaspoon fish sauce, 1/2 teaspoon brown sugar, 1 tablespoon fresh lime juice, and 1/4 teaspoon red pepper flakes. Set aside.
3. Heat 1/2 tablespoon olive oil in a large skillet or wok over medium-high heat. Add the chicken breast pieces, season with a pinch of salt and black pepper, and stir-fry for 3-4 minutes until lightly browned and almost cooked through.
4. Add the 1 clove minced garlic, 0.5 inch grated fresh ginger, 1/4 cup chopped yellow onion, and 1/4 cup sliced red bell pepper to the skillet. Continue to stir-fry for 2-3 minutes until vegetables start to soften.
5. Add the 1 cup broccoli florets and cook for another 2-3 minutes, stirring occasionally.
6. Pour the prepared sauce into the skillet and bring to a quick simmer, tossing everything to coat. Cook for 1 minute until the sauce thickens slightly.
7. Remove the skillet from the heat and stir in the 1/4 cup fresh Thai basil leaves until just wilted.
8. Serve the Thai Basil Chicken Stir-Fry immediately over the warm jasmine rice.

Nutrition (per serving)

• Calories: 445
• Protein: 37.1 g
• Carbohydrates: 44.9 g
• Fat: 13.5 g
• Fiber: 6.8 g
• Sodium: 1378 mg
• Saturated Fat: 2.2 g
• Sugar: 5.9 g
• Cholesterol: 76 mg