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You are here: Home / 10 Ingredient Meals / Thai Basil Chicken Stir Fry

May 19, 2015 By Kaitlin 2 Comments

Thai Basil Chicken Stir Fry

I have been having a crazy couple of weeks, so despite cooking a bunch of weeknight-friendly meals, I haven’t had much of a chance to write any posts to share those recipes! This one is too tasty to not share right away though.

Thai Basil Chicken Stir Fry

 

This Thai Basil Chicken Stir Fry from Cooking Light’s latest issue is super simple and really flavorful. I served it with Cashew and Green Onion Rice (because I didn’t have any bulgar on hand) and it was an awesome complement!

Thai Basil Chicken Stir-Fry

 

The whole recipe took about 20 minutes to make (including the rice) so it’s a nice option for busy weeknights. I made a couple of substitutes to the original recipe, so be sure to check out the original to see if it’s more your style.

Thai Basil Chicken Stir-Fry

 

Ingredients:

  • 1/4 cup hoisin sauce
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 1 poblano chile, thinly sliced
  • 1 lb skinless, boneless chicken breast halves, cut into bite sized pieces
  • 2 red bell peppers, sliced
  • 1 onion, vertically sliced into thin slices
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon fresh lime juice

 

Prep all your veggies before starting. Slice the onions, red peppers, poblano pepper, and mince the garlic cloves.

IMG_1597

 

Combine the hoisin, sugar, water, and fish sauce in a bowl, whisking to combine until the sugar dissolves.

IMG_1594

Heat a large saute pan over high heat (I did not choose a large enough pan, but this still turned out just fine). Add the garlic and poblano slices and cook for 30 seconds or until fragrant.

IMG_1598

 

Add the chicken, and cook, stirring occasionally for 4 minutes.

IMG_1600 IMG_1602

 

Add the bell peppers and onion and cook for 2 minutes, stirring occasionally.

IMG_1603

 

While waiting for the peppers and onions to cook, chop your basil.

IMG_1601

 

After 2 minutes of cooking the peppers and onions, add the hoisin mixture to the pan and bring to a boil. Cook for 30 seconds, stirring to coat everything.

IMG_1604

IMG_1605

 

Stir in the lime juice and basil and serve immediately.

IMG_1607

 

 

I’d strongly suggest making the bulgar/rice so you have something to soak up some of the tasty sauce.

Thai Basil Chicken Stir-Fry

 

There is a lot of flavor in this dish for little effort, which is always a plus! The poblano has a slight heat to it that can be tasted throughout the dish.

 

Thai Basil Chicken Stir-Fry

 

 

Thai Basil Chicken Stir-Fry
Recipe Type: Weeknight Meal, Poultry, Gluten Free
Author: I Can Cook That
Cook time: 20 mins
Total time: 20 mins
Serves: 4 servings
Ingredients
  • 1/4 cup hoisin sauce
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 2 tablespoons fish sauce
  • 2 tablespoons canola oil
  • 3 garlic cloves, minced
  • 1 poblano chile, thinly sliced
  • 1 lb skinless, boneless chicken breast halves, cut into bite sized pieces
  • 2 red bell peppers, sliced
  • 1 onion, vertically sliced into thin slices
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon fresh lime juice
  • 2 cups hot cooked rice
Instructions
  1. Prep all your veggies before starting. Slice the onions, red peppers, poblano pepper, and mince the garlic cloves.
  2. Combine the hoisin, sugar, water, and fish sauce in a bowl, whisking to combine until the sugar dissolves.
  3. Heat a large saute pan over high heat. Add the garlic and poblano slices and cook for 30 seconds or until fragrant.
  4. Add the chicken, and cook, stirring occasionally for 4 minutes.
  5. Add the bell peppers and onion and cook for 2 minutes, stirring occasionally.
  6. While waiting for the peppers and onions to cook, chop your basil.
  7. After 2 minutes of cooking the peppers and onions, add the hoisin mixture to the pan and bring to a boil. Cook for 30 seconds, stirring to coat everything.
  8. Stir in the lime juice and basil and serve immediately.
3.3.3070

 

Filed Under: 10 Ingredient Meals, Dairy Free, Gluten Free, Main Dish, Nut Free, Poultry, Quick, Southeast Asia, Weeknight Meal Tagged With: Basil, Canola Oil, Chicken, Chile, Dairy Free, Fish Sauce, Garlic, Gluten Free, Hoisin, I Can Cook That, Lime, Poblano, Poultry, Quick, Recipe, Red Bell Pepper, Stir Fry, Sugar, Thai, Water, Weeknight Meal

Comments

  1. kita says

    June 14, 2015 at 6:25 pm

    I’m not sure if it’s the race talking or if I really just get that excited over Thai – but I could eat a whole pot of that right now!! It looks wonderful and I dig on the cashew rice. It would go over better than bulgar with my picky eater ;D
    kita recently posted..Tagalong Chocolate Peanut Butter Ice CreamMy Profile

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