Stir-Fried Chicken with Spicy Thai Basil Sauce

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Stir-fry makes an easy weeknight meal that usually provides tasty leftovers the next day. You can stir-fry any meat and vegetables you like, depending on your tastes and toss it in any sauce you please. It’s a meal that is easy to customize to your likes and it always seems to turn out great.

This particular stir-fry uses chicken, green bell pepper, carrots and mushrooms. It’s tossed with a spicy basil sauce made with fish sauce (sounds gross, I know) and Asian chili sauce. It’s the perfect melody of flavors (in my opinion) with sweet and spicy notes. The chicken is cooked separate from the vegetables, so it doesn’t end up rubbery. It’s added just at the end with the sauce, so it has just the right consistency.

Like I said, stir-fry is customizable, so if you don’t like a particular vegetable that’s listed, feel free to swap it out with something else.

Stir-Fried Chicken with Spicy Thai Basil Sauce (serves 4)

1 lb boneless, skinless chicken breasts, cut into thin strips
2 tsp soy sauce
2 Tbs vegetable oil
1 recipe Spicy Thai Basil Sauce (see below)
1-8 oz package sliced button mushrooms
1 1/2 ounces julienned carrots
1 bell pepper, cored, seeded, and sliced
3 cloves garlic, minced
1 Tbs ginger, grated

Toss chicken with soy sauce. Heat 2 tsp of oil in a 12 inch non-stick skillet over medium heat. Add chicken and cook until lightly browned, about 4 minutes. Transfer chicken to a small plate and set aside.

Add 1 Tbs of oil to the pan and heat until shimmering. Add mushrooms and cook until lightly browned, about 6 minutes. Stir in carrots and peppers and cook until tender, about 3 minutes.

Clear the center of the pan and all remaining 1 tsp of oil to the pan, as well as the garlic and ginger. Mash the garlic and ginger into the pan until fragrant, about 30 seconds. Stir in chicken and sauce and bring to a simmer. Cook until sauce has thickened, about 1-2 minutes. Serve immediately over white rice.

Spicy Thai Basil Sauce (enough for 1 stir-fry recipe)

1 cup basil leaves, chopped coarsely
3/4 cup low sodium chicken broth or water
2 Tbs fish sauce
1 Tbs Asian chili sauce
2 tsp brown sugar
2 tsp cornstarch

Combine ingredients in a small bowl and use as directed above.

Recipes from The Best 30-Minute Recipe

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