Thai Basil Chicken Stir Fry Recipe

Are you a fan of Thai food but can’t always go to your favorite Thai restaurants? Well, here is an answer for you. Why not try this Thai basil chicken stir fry recipe. Aside from you can do this while enjoying staying at home, this  recipe would not make it difficult for you to find Thai ingredients. The dish is made of seasonings and constituents that is commonly found in Filipino markets but still catch the Thai food tastes. Using the main ingredient chicken, this dish is made more savory using yellow onions, bell pepper, carrots, string beans, broccoli, kale, garlic, red pepper, basil, and roasted almond. Lots of veggies are here, so you can have a surely healthy dish. Perfect for lunch or dinner viand that is served with hot cooked rice. Make your table extra special by cooking this dish. Warm and comforting food to have and share with your love ones, be it friends or family. Enjoy its tasty chicken, tender vegetables and savoring flavor. Try this on your next meal. Happy cooking!

Thai Basil Chicken Stir Fry Recipe
Ingredients
  • 1 medium bok choy, diced, whites and greens separated
  • ½ diced yellow onion
  • ½ red bell pepper, sliced
  • ½ cup sliced carrots
  • ¾ cup string beans
  • ¾ cup broccoli, chopped
  • 12 ounces boneless skinless chicken breasts, cubed
  • 1 cup kale, chopped
  • 2 teaspoons garlic, mined
  • 1 teaspoon red pepper flakes
  • ¼ cup basil, shredded
  • peanut oil, for stir frying
  • ½ cup toasted almond slices
  • Sauce 1:
  • 2 Tablespoons fish sauce
  • 2 teaspoons sugar
  • 2 Tablespoons Soy Sauce (consider using low-sodium)
  • Sauce 2:
  • 2 Tablespoons oyster sauce
  • 4 Tablespoons water
  • 1 teaspoon chili paste
  • Sauce 3:
  • 1 teaspoon cornstarch
  • 2 Tablespoons water
Instructions
  1. Heat the oil in a large pan or wok over medium heat. Add the onions, peppers, carrots, broccoli, string beans, and white part of boy choy until tender. Add the kale and reduce heat to low.
  2. In another pan, cook the chicken, garlic, and red pepper flakes until the chicken is white and cooked through. Add the chicken to the vegetables and stir in each of the sauce in the order listed.
  3. Add the green part of bok choy and basil, stire until warm and wilted.
  4. Top with almond slices and serve.

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