Thai Basil Chicken
4 servings
A quick Thai-style stir-fry of chicken thighs, peppers and basil in a savory-sweet sauce.
| prepChop all vegetables and cut chicken into bite-size pieces | |||||||
| 1½ tablespoons oyster sauce (or hoisin sauce, but it will raise carbs) | Whisk sauce ingredients | Pour in sauce, simmer 3-5 min, 165°F/74°C | Off heat, stir in basil | Garnish with scallions & serve | |||
| 1 tablespoon fish sauce (or worcestershire sauce) | |||||||
| 1 tablespoon soy sauce (or coconut aminos) | |||||||
| 1 tablespoon brown sugar monkfruit | |||||||
| 45 ml water | |||||||
| 30 ml avocado oil | Heat oil until shimmering | Cook red pepper 2 min | Add shallots, garlic & chilis, 2 min | Add chopped chicken, cook 7-8 min | |||
| 680 g boneless skinless chicken thighs, cut into bite-size pieces | |||||||
| 1 red pepper, diced small | |||||||
| 2 medium shallots, thinly sliced | |||||||
| 2 thai chilis or 1 Serrano pepper, deseeded and chopped fine | |||||||
| 6 garlic cloves, minced | |||||||
| 1 cup thai basil leaves, thinly sliced | |||||||
| Sliced scallions, as garnish | |||||||
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.