CHICKEN AND THAI BASIL STIR-FRY
In terms of speed and ease, this Chicken and Thai Basil Stir-Fry is one of my favorite recipes. Chicken and vegetables are the stars of this dish. It’s up to you what vegetables you use; we just happened to have some yellow squash, carrots, and onions on hand. You could use any combination of vegetables, but the addition of Thai basil is what truly makes this dish shine. It was a breeze to put together and can be easily scaled up or down depending on the number of people you’re feeding.
The answer is here. This quick stir fry recipe serves two people, but you can easily double or triple it if you like.
- 1 chicken breast
- 1 teaspoon of freshly squeezed lime juice
- 1 teaspoon of brown sugar
- 1 teaspoon of cornstarch
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 small yellow squash, sliced
- 1 medium carrot, sliced
- 1 scallion, sliced
- 1 clove of chopped garlic
- 1 red chili pepper, chopped
- 1/2 of a small onion, sliced
- 1/2 cup of Thai basil
- vegetable oil
- Slice the chicken and toss it in a bowl with the other ingredients. A mixture of brown sugar and cornstarch can be used as a thickener in place of the traditional salt and pepper. Take a break from the rest of the preparation and mix it up.
- Prepare the vegetables and garlic by chopping, slicing, and dicing. A wok should be heated to medium-high heat, and a few teaspoons of oil should be added. Stir-fry the chicken until it has taken on some color. Remove the chicken from the pan and place it on a cutting board.
- More oil should be added to the pan, then the garlic and chilies. Stir-fry the vegetables for a few minutes until they’re soft. Stir-fry the chicken and Thai basil until the chicken is cooked through and the basil has wilted. Serve with some rice on a plate, and enjoy!