Description
A flavorful Thai dish featuring stir-fried chicken with fresh basil and vegetables.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, sliced into thin strips
- 4 cloves garlic, minced
- 2–3 Thai bird chilies, sliced (adjust to taste)
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice, for serving
Instructions
- Heat the vegetable oil in a large skillet or wok over medium-high heat.
- Add the sliced chicken and cook for about 5-7 minutes, or until browned and cooked through.
- Add the minced garlic and sliced chilies to the skillet, stirring for about 30 seconds until fragrant.
- Add the sliced red bell pepper and green beans to the skillet. Stir-fry for another 3-4 minutes until the vegetables are tender-crisp.
- In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the chicken and vegetables, stirring to combine. Cook for an additional 2 minutes to heat through.
- Remove the skillet from heat and stir in the fresh Thai basil leaves until just wilted.
- Serve the stir-fry over cooked jasmine rice.
Notes
- For a spicier version, add more chilies or a dash of chili flakes.
- You can substitute chicken with tofu or shrimp for a different protein option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg