Description
A quick 15-minute stir-fry with tender chicken, Thai basil, and savory-sweet sauces. Perfected for weeknight meals, this dish balances bold Thai flavors and colorful textures with simple, accessible ingredients.
Ingredients
2 tablespoons olive oil (plus more for spray)
2 shallots, thinly sliced
6 garlic cloves, thinly sliced
1 tablespoon fresh ginger, minced
½ bell pepper, thinly sliced
1 pound lean ground chicken (or cubed chicken breast)
2 teaspoons light brown sugar
1 tablespoon fish sauce (or hoisin sauce)
¼ cup low-sodium soy sauce
1 tablespoon oyster sauce
1 cup chopped fresh Thai basil
Instructions
Heat oil in a large wok or skillet over medium-high heat.
Add shallots, garlic, and ginger; sauté 1-2 minutes until fragrant.
Add chicken, cook until evenly browned and nearly cooked through.
Stir in bell pepper and sauté 2-3 minutes.
Pour in soy sauce, oyster sauce, brown sugar, and fish sauce; stir to coat.
Add Thai basil and toss until chicken is fully cooked through (about 5-7 minutes total).
Notes
Use fresh Thai basil for authentic flavor (not regular basil)
For a non-seafood option, omit oyster sauce and add extra sesame oil
Serve immediately with jasmine rice or zucchini noodles
Adjust heat level by adding fresh red chili if desired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg