Thai Basil Chicken
Recipe: #12885
June 28, 2014
Categories: Chicken, Bok Choy, Thai, Sunday Dinner Wok/Stir-Fry, Gluten-Free, Heart Healthy, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"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."
Ingredients
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- SAUCE 1
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- SAUCE 2
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- SAUCE 3
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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 by Step Method
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
No special items needed.