Thai Basil Chicken
Ingredients
For the Sauce
- 3 tablespoons sweet soy sauce, *see notes
- 2 tablespoons oyster sauce
- 1 tablespoons fish sauce
- 1/4 cup chicken broth
- 1/4 teaspoon ground black pepper
For the Stir Fry
- 2 tablespoons vegetable, canola or peanut oil
- 4 garlic cloves, finely chopped or minced
- 1 - 2 Thai or serrano chiles, seeded and thinly sliced
- 1 pound ground chicken
- 1 small red onion, sliced
- 1 red bell pepper, sliced
- 1 cup Thai basil leaves, stems removed, loosely packed, *see notes
Instructions
- In a small bowl, mix the sauce ingredients and set aside.
- Heat the oil in a wok or large skillet over high heat. Add the garlic and chiles and cook for about 20 seconds stirring constantly. Add the ground chicken and cook for about 3 - 4 minutes breaking up the meat into small pieces. You want the chicken to have some texture so don't break it up too much. When the chicken is no longer pink, drain any excess liquid.
- Add the onions and red bell peppers and stir fry for about 1 minute. Stir in the sauce and cook, stirring constantly until the sauce starts to thicken, about 2 minutes. Stir in the basil and cook until the basil is wilted and the chicken is cooked through.
Notes
- If you can't find sweet soy sauce, mix 3 tablespoons of regular, low sodium or lite soy sauce with a pinch of granulated or brown sugar.
- If you cannot find Thai Holy Basil or sweet basil (aka Thai basil), feel free to use regular basil (Italian basil).
- You can chop the basil or use the leaves whole as I did.
- The basil turns a darker color as it wilts. For a nice presentation, garnish with a few fresh basil leaves.
Nutrition
Calories: 311 kcal, Carbohydrates: 20 g, Protein: 21 g, Fat: 16 g, Saturated Fat: 8 g, Cholesterol: 98 mg, Sodium: 967 mg, Potassium: 749 mg, Fiber: 1 g, Sugar: 13 g, Vitamin A: 1275 IU, Vitamin C: 48.5 mg, Calcium: 32 mg, Iron: 1.4 mg
