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.
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!
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.
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.
Combine the hoisin, sugar, water, and fish sauce in a bowl, whisking to combine until the sugar dissolves.
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.
Add the chicken, and cook, stirring occasionally for 4 minutes.
Add the bell peppers and onion and cook for 2 minutes, stirring occasionally.
While waiting for the peppers and onions to cook, chop your basil.
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.
Stir in the lime juice and basil and serve immediately.
I’d strongly suggest making the bulgar/rice so you have something to soak up some of the tasty sauce.
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.
- 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
- Prep all your veggies before starting. Slice the onions, red peppers, poblano pepper, and mince the garlic cloves.
- Combine the hoisin, sugar, water, and fish sauce in a bowl, whisking to combine until the sugar dissolves.
- Heat a large saute pan over high heat. Add the garlic and poblano slices and cook for 30 seconds or until fragrant.
- Add the chicken, and cook, stirring occasionally for 4 minutes.
- Add the bell peppers and onion and cook for 2 minutes, stirring occasionally.
- While waiting for the peppers and onions to cook, chop your basil.
- 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.
- Stir in the lime juice and basil and serve immediately.
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
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