lunch

Thai Basil Chicken Stir-Fry with Jasmine Rice and Charred Bell Peppers

Name: Thai Basil Chicken Stir-Fry with Jasmine Rice and Charred Bell Peppers
Ingredients: 119.3 g Grilled chicken breast, thinly sliced; 120 g Jasmine rice, cooked; 70 g 3 pepper and onion blend (green bell peppers, red bell peppers, yellow bell peppers), thinly sliced; 15 g Fresh Thai basil leaves; 1 clove Garlic, minced; 1 tsp Ginger, grated; 0.9 tbsp Soy sauce (low sodium); 1.4 tsp Fish sauce; 1/2 tsp Brown sugar; 2.1 tsp Olive oil (for stir-frying); 1 tsp Lime juice, fresh; pinch Red pepper flakes

Nutrition

429

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(12)

Grilled chicken breast, thinly sliced119.3 g

Jasmine rice, cooked120 g

3 pepper and onion blend (green bell peppers, red bell peppers, yellow bell peppers), thinly sliced70 g

Fresh Thai basil leaves15 g

Garlic, minced1 clove

Ginger, grated1 tsp

Soy sauce (low sodium)0.9 tbsp

Fish sauce1.4 tsp

Brown sugar1/2 tsp

Olive oil (for stir-frying)2.1 tsp

Lime juice, fresh1 tsp

Red pepper flakespinch

Instructions

Prepare your mise en place: Thinly slice the grilled chicken breast, thinly slice the bell peppers and onions, mince the garlic, and grate the ginger. Have the Thai basil leaves, soy sauce, fish sauce, brown sugar, lime juice, and red pepper flakes ready.

Heat a wok or large skillet over high heat until smoking. Add 1 teaspoon of olive oil. Add the sliced bell peppers and onions and stir-fry vigorously for 2-3 minutes, until they begin to char and soften but still have a slight bite.

Push the vegetables to the side of the wok. Add the remaining 0.5 teaspoon of olive oil to the center. Add the minced garlic and grated ginger, and stir-fry for about 30 seconds until fragrant, being careful not to burn them.

Add the sliced grilled chicken breast to the wok. Stir-fry with the vegetables, garlic, and ginger for 1-2 minutes, until the chicken is heated through and coated in the aromatics.

In a small bowl, whisk together the soy sauce, fish sauce, and brown sugar. Pour this sauce over the chicken and vegetables in the wok. Toss everything to combine and cook for another minute until the sauce thickens slightly and coats the ingredients.

Remove the wok from the heat. Stir in the fresh Thai basil leaves and the squeeze of lime juice. Add a pinch of red pepper flakes for a touch of heat.

To serve, spoon the cooked jasmine rice into a bowl. Top with the Thai basil chicken and charred pepper stir-fry. Garnish with a few extra Thai basil leaves if desired.