Thai Chicken Vegetable Stir-Fry is such a simple recipe to make & one that is so flavorful. The key ingredient in this stir-fry has to be the Thai basil. Use the basil leaves much like you would spinach: either leave them whole or a quick tear. I tend to leave them whole. Thai basil, a native to Southeast Asia, has a distinctive flavor some describe as aniseed but more complexity. You can find Thai basil in some grocery stores, fruit & veg markets, farmers markets or, most commonly, in Asian food markets. I do state in the recipe regular, sweet basil – the common herb you find in most stores, can be substituted but only in a an emergency. The reason this recipe it so fragrant & flavorful is the Thai basil. So please, do yourself a favor & locate an Asian or international grocery store. In the warmer weather, it is very easy to grow from seeds or buy a seedling. I have found it more hardy than regular basil. Thai basil is has a distinctive has a purple to green stem a thin leaf & small purple flowers.
Lovonis Lark
recipes + wellness
Thai Chicken Vegetable Stir-fry
Although regular basil can be used in place of Thai basil, it won’t impart the same flavor. Thai basil is unique in its flavor & aroma & can be found in some grocery stores & Asian markets. It’s also very easy to grow. Before starting this recipe, have all your ingredients prepped & ready. It’s an easy recipe that relies on each ingredient listed for maximum flavor.
Servings: 4
Calories: 284kcal
- 2 tablespoons peanut oil
- 2 skinless, boneless chicken breasts, thinly sliced (1 lb/450g)
- 4 garlic cloves, minced
- 1 tablespoon finely grated ginger
- 2 sweet red peppers, thinly sliced (capsicum)
- 6 oz green beans, topped & tailed (170g)
- 2 small Thai red chilies, thinly sliced
- 1/4 cup grated palm sugar (or dark brown sugar)
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- pinch of salt
- 6 green onions trimmed & cut into 1-inch pieces (2.5cm)
- 3/4 cup fresh Thai basil leaves, packed
- coconut rice to serve if desired
- Heat oil in a wok or large frying pan over high heat. Add chicken & stir-fry for 3 to 4 minutes or until cooked; remove from wok.
- Add garlic, ginger, peppers & beans. Stir-fry for 1minute until veggies are bright in color.
- Add chilies, sugar, fish sauce & soy sauce. Stir-fry for 1 minute or until veggies are tender but still crisp.
- Add chicken; stir-fry 1 to 2 minutes until hot. Serve with rice if desired. Serves 3 to 4.
Nutrition
Calories: 284kcal | Carbohydrates: 21g | Protein: 28g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1724mg | Potassium: 846mg | Fiber: 3g | Sugar: 13g | Vitamin A: 2823IU | Vitamin C: 120mg | Calcium: 63mg | Iron: 2mg