Lunch · Thai · 15 min
Thai Basil Chicken Stir-Fry with Jasmine Rice and Charred Bell Peppers
- Calories
- 463
- Protein
- 39g
- Carbs
- 64g
- Fat
- 5g
Ingredients
- 65 g jasmine rice
- 140 g chicken breast
- 35 g red bell pepper
- 35 g green bell pepper
- 25 g yellow onion
- 1 clove garlic
- 1 tsp fresh ginger
- 2.1 tsp olive oil
- 15 g Thai basil
- 0.9 tbsp soy sauce
- 1.4 tsp fish sauce
- 0.5 tsp brown sugar
- 1 tsp lime juice
- 1 pinch red pepper flakes
Method
- 01Cook dry jasmine rice with water according to package instructions until tender and fluffy.
- 02Thinly slice the raw chicken breast into stir-fry strips. Slice the red bell pepper, green bell pepper, and yellow onion thinly. Mince garlic and grate ginger.
- 03Heat a wok or heavy skillet over high heat until smoking hot. Swirl in 1.5 teaspoons of olive oil.
- 04Add sliced bell peppers and onion; stir-fry vigorously for 2–3 minutes until charred on the edges yet crisp-tender.
- 05Push vegetables to the pan side and add the remaining 0.6 teaspoon olive oil to the center. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- 06Add chicken strips to the wok and stir-fry for 3–4 minutes until fully cooked through and no longer pink in the center, reaching a minimum internal temperature of 165°F (74°C).
- 07Whisk together soy sauce, fish sauce, and brown sugar. Pour into the wok, tossing constantly for 1 minute until sauce thickens and coats the chicken and vegetables.
- 08Remove wok from heat. Fold in fresh Thai basil leaves, squeeze in fresh lime juice, and sprinkle crushed red pepper flakes.
- 09Serve hot stir-fry over the prepared jasmine rice.
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