Thai Basil Chicken

2
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"Adapted (liberally) from Simply THAI Cooking, this is a favorite in our house, as testified by the badly stained page in my cookbook. Change veggie to suit your taste - green beans are nice instead of bok choy. Prep all ingredients, including the sauces, before starting to cook. We make this often, so I keep prepped sauces in glass jars in the fridge."

Original recipe yields 2 servings
OK
  • SAUCE 1
  • SAUCE 2
  • SAUCE 3

Nutritional

  • Serving Size: 1 (329.9 g)
  • Calories 492.2
  • Total Fat - 22.5 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 145.6 mg
  • Sodium - 2894.1 mg
  • Total Carbohydrate - 14.2 g
  • Dietary Fiber - 1.7 g
  • Sugars - 7.2 g
  • Protein - 56 g
  • Calcium - 64.5 mg
  • Iron - 2.6 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in wok. Stir-fry onions, peppers, and white part of bok choy until crisp tender. Remove and keep warm.

Step 2

Add oil to wok if needed and stir-fry chicken, garlic, and pepper flakes until chicken is done. Add sauces in order, stirring between each addition to coat. Add cooked vegetables back and stir to coat.

Step 3

Add green part of bok choy and basil, stirring just unti hot-crisp, and beginning to wilt. Serve immediately.

Tips & Variations


No special items needed.

Related

Christina

One of my favorite dishes to make, this Thai chicken is delicious! I love that it uses fresh basil. Gives it so much flavor along with the sauces of course. I made jasmine rice to have it with and also a Thai green salad. A great meal!

review by:
(15 Jun 2016)