Thai Chicken with Basil and Vegetables
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Ingredients

  • Sauce
  • 2 tablespoons chicken broth
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • 1 teaspoon soy sauce
  • Chicken
  • 1 pound boneless, skinless chicken breasts
  • 2 cloves garlic
  • 1 Serrano pepper, seeded and chopped
  • 2 cups broccoli florets
  • 2 carrots cut into thin strips
  • 4 green onions cut into 1-inch pieces
  • 1/4 cup firmly packed basil leaves
  • 2 cups cooked jasmine rice

Instructions

  1. In a small bowl, combine the sauce ingredients. Set aside.
  2. Rinse chicken breasts and pat dry with paper towels. Thinly slice breasts. Set aside.
  3. Heat a large skillet or wok over medium high heat. Spray with vegetable oil. Add garlic and Serrano pepper. Cook for 10-15 seconds.
  4. Add chicken and stir-fry for 3-4 minutes, or until chicken is no longer pink in the center.
  5. Add the broccoli, carrots, and green onions and stir-fry for 2-3 minutes, or until vegetables are tender-crisp.
  6. Add the reserved sauce mixture and basil leaves.
  7. Stir-fry for 1 minute, or until mixture is warmed through. Serve over cooked rice.

Tags

Allergy
dairy free
egg free
seafood free
treenut free
sesame free
mustard free
Courses
First Course

Nutrition

Calories

2076 cal

Fat

13 g

Carbs

335 g

Protein

136 g
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