Lunch · Thai · 15 min
Thai Basil Chicken Stir-Fry with Jasmine Rice and Crispy Shallots
- Calories
- 407
- Protein
- 33g
- Carbs
- 38g
- Fat
- 13g
Ingredients
- 94.5 g jasmine rice
- 124.2 g chicken breast
- 20.8 g green bell pepper
- 20.8 g red bell pepper
- 20.8 g yellow onion
- 1 clove garlic
- 0.5 each Thai bird's eye chili
- 0.25 cup Thai basil
- 0.6714 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 0.5 tsp brown sugar
- 1 tbsp shallot
- 1 slice lime
Method
- 01Whisk low-sodium soy sauce, fish sauce, and brown sugar together in a small bowl until sugar dissolves; set sauce aside.
- 02Heat olive oil in a wok over high heat until smoking lightly. Add minced garlic and chopped Thai chili, stir-frying for 15 seconds until fragrant.
- 03Add the diced raw chicken breast and stir-fry for 3-4 minutes until golden and browned. Continue cooking until chicken reaches a safe internal temperature of 165°F (74°C).
- 04Add the sliced green bell pepper, red bell pepper, and yellow onion. Stir-fry for 2 minutes until tender-crisp.
- 05Pour in the stir-fry sauce and toss rapidly to glaze all ingredients.
- 06Remove wok from heat and fold in fresh Thai basil leaves until just wilted.
- 07Serve stir-fry over warm cooked jasmine rice, garnished with crispy fried shallots and a fresh lime wedge.
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