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CHICKEN

Thai Basil Chicken Stir Fry

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(Serves 4)

  • 2 Tbsp hoisin sauce
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp fish sauce
  • 1 Tbsp oil
  • 3 garlic cloves minced
  • ½ tsp hot pepper flakes (or to taste)
  • 1 ¼ pound skinless, boneless chicken breasts, cut into ¼ inch strips
  • 1 ½ cups sliced red pepper
  • 1 cup vertically sliced onion
  • ½ cup basil leaves coarsely chopped
  • 1 Tbsp fresh lime juice

Combine hoisin sauce, sugar, 1 Tbsp water and fish sauce stirring with a whisk until sugar dissolves. Heat a wok or large skillet over high heat. Add oil and swirl to coat pan. Add garlic and stir fry 30 seconds or until fragrant. Add chicken and hot pepper flakes and stir fry 4 minutes. Add sliced peppers and onions and stir-fry 2 minutes. Add hoisin mixture and bring to a boil. Cook 30 seconds or until slightly thickened. Stir in basil and lime juice and serve immediately.

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