Thai Basil Chicken
Ingredients
The sauce
-
½
cup
chicken broth
-
1
tablespoon
oyster sauce
-
1
tablespoon
soy sauce
-
1
tablespoon
fish sauce
-
1
tablespoon
brown sugar
-
1½
teaspoons
corn starch
The stir fry
-
1
tablespoon
vegetable oil
-
1
pound
boneless skinless chicken thighs, coarsely chopped
-
1
medium
red bell pepper, cored, seeded and thinly sliced
-
1
medium
green bell pepper, cored, seeded and thinly sliced
-
¼
cup
shallots, diced
-
1
tablespoon
garlic, minced
-
1
small
serrano chili, thinly sliced (omit if you don't like heat)
-
1
cup
small fresh Thai basil leaves
-
to taste
salt and pepper
-
as needed
rice for serving
Instructions
- Whisk together all sauce ingredients in a medium bowl until well combined.
- Heat oil in a large pan over high heat and add the chicken, cooking for 4-5 minutes while stirring occasionally.
- Season the chicken with salt and pepper, then add the red and green bell peppers and shallots, cooking for another 4-5 minutes until softened.
- Add the garlic and serrano pepper, cooking for an additional minute.
- Pour the sauce over the chicken and vegetables, bringing to a simmer.
- Cook for 1-2 minutes until the sauce thickens, then stir in the basil leaves and serve immediately over rice.
Nutrition Facts (estimated)
Servings
4
Calories
217
Total fat
8g
Total carbohydrates
11g
Total protein
24g
Sodium
941mg
Cholesterol
108mg
You might also like