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Thai-Inspired Chicken and Vegetable Stir-Fry with Basil

Thai-Inspired Chicken and Vegetable Stir-Fry with Basil

Lunch
Prep Time
25min
Cook Time
15min
Servings
3
Calories
1250
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Chef's Note

For authentic 'wok hei' flavor, cook in batches if needed to maintain high heat. Your pan should be smoking hot before adding oil, and ingredients should sizzle vigorously when added. If substituting regular basil for Thai basil, use slightly less as it has a stronger flavor.

Tags
Thai
chicken
stir-fry
high-protein
basil
quick
vegetables
gluten-free adaptable
Ingredients

  • 1.5 pounds boneless skinless chicken breast

  • 2 tablespoons fish sauce

  • 1 tablespoon low-sodium soy sauce

  • 1 tablespoon oyster sauce

  • 2 teaspoons brown sugar

  • 1 whole lime

  • 4 cloves garlic

  • 1 inch piece fresh ginger

  • 1 medium red bell pepper

  • 1 medium yellow bell pepper

  • 8 ounces green beans

  • 1 large carrot

  • 2 whole Thai bird's eye chilies

  • 1 cup fresh Thai basil leaves

  • 3 tablespoons avocado oil

  • 1/4 cup unsalted dry roasted peanuts

Instructions
  • 1

    Slice 1.5 pounds boneless skinless chicken breast against the grain into thin strips, about 1/4 inch thick.

  • 2

    In a small bowl, whisk together 2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, 1 tablespoon oyster sauce, and 2 teaspoons brown sugar until sugar dissolves.

  • 3

    Cut 1 lime in half. Squeeze juice from half the lime into the sauce mixture (about 1 tablespoon) and stir. Reserve the other half for serving.

  • 4

    Peel and mince 4 cloves of garlic and set aside.

  • 5

    Peel 1-inch piece of ginger and mince finely.

  • 6

    Wash all vegetables. Remove stems and seeds from 1 red and 1 yellow bell pepper, then slice into thin strips.

  • 7

    Trim the ends of 8 ounces of green beans and cut into 2-inch pieces.

  • 8

    Peel 1 large carrot and cut into thin matchsticks.

  • 9

    Remove stems from 2 Thai chilies and slice thinly (wear gloves to avoid irritation).

  • 10

    Pick 1 cup of Thai basil leaves from stems, wash and dry thoroughly.

  • 11

    Roughly chop 1/4 cup of unsalted dry roasted peanuts.

  • 12

    Heat a wok or large skillet over high heat until very hot. Add 2 tablespoons of avocado oil.

  • 13

    When oil is shimmering, add the sliced chicken and spread into a single layer. Let cook undisturbed for 1 minute to develop color.

  • 14

    Stir-fry chicken for another 2-3 minutes until just cooked through. Remove to a clean plate.

  • 15

    Return wok to high heat and add remaining 1 tablespoon of avocado oil.

  • 16

    Add minced garlic, ginger, and sliced chilies. Stir-fry for 15-20 seconds until fragrant but not burned.

  • 17

    Add carrots and green beans. Stir-fry for 2 minutes.

  • 18

    Add bell peppers and continue stir-frying for another 2 minutes until vegetables are crisp-tender.

  • 19

    Return chicken to the wok along with any accumulated juices.

  • 20

    Pour the sauce mixture over everything and toss to combine. Stir-fry for 1 minute to heat through and allow sauce to slightly reduce.

  • 21

    Turn off heat and immediately add 3/4 cup of the Thai basil leaves, tossing quickly to wilt them slightly in the residual heat.

  • 22

    Transfer to a serving dish and garnish with remaining 1/4 cup basil leaves and the chopped peanuts.

  • 23

    Serve with lime wedges from the reserved lime half.

Nutrition Information (per serving)
1250
Calories
109g
Protein
63g
Carbs
63g
Fat
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