Thai Chicken with Basil and Vegetables
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  • 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


  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.


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



2076 cal


13 g


335 g


136 g
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