Thai Basil Chicken Stir-Fry with Jasmine Rice

Thai Basil Chicken Stir-Fry with Jasmine Rice

Quick and flavorful chicken stir-fried with colorful vegetables and fragrant Thai basil in a savory sauce, served over fluffy jasmine rice for a wholesome and exciting meal.

Dietary

Ingredients

Instructions

  1. In a medium bowl, combine 8 ounces thinly sliced chicken breast with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let marinate for 10 minutes while you prepare other ingredients.
  2. Prepare the jasmine rice according to package directions. Typically, combine 1 cup jasmine rice with 1 1/2 cups water in a small pot, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Let stand for 5 minutes before fluffing.
  3. Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove chicken from the pan and set aside.
  4. Add 1 sliced red bell pepper, 1/2 cup sliced carrots, and 1 cup broccoli florets to the hot pan. Stir-fry for 3-5 minutes until vegetables are tender-crisp. Add 2 minced garlic cloves and 1 grated tablespoon ginger, and cook for 1 minute more until fragrant.
  5. In a small bowl, whisk together 1/4 cup chicken broth, 1 tablespoon fish sauce, and 1 teaspoon sugar for the sauce.
  6. Return the cooked chicken to the pan with the vegetables. Pour in the prepared sauce and bring to a quick simmer, stirring to coat. Cook for 1 minute until the sauce slightly thickens.
  7. Remove from heat and stir in 1/2 cup fresh basil leaves until just wilted.
  8. Serve the Thai basil chicken stir-fry immediately over the cooked jasmine rice.

Notes

Adjust the heat level by adding a pinch of red pepper flakes to the stir-fry. For an extra pop of flavor, garnish with chopped roasted peanuts.

Nutrition (per serving)