Spicy Chicken Stir Fry with Basil
Bring bold flavors to your dinner table with this Spicy Chicken Stir Fry with Basil, a quick and vibrant dish perfect for weeknights. Tender strips of marinated chicken are stir-fried to perfection alongside crisp bell peppers and green beans, infused with the aromatic trio of garlic, fresh red chilies, and a savory-sweet sauce made with soy, oyster, and fish sauces. Fresh basil leaves add a fragrant herbal note that elevates this stir fry into an irresistible Thai-inspired meal. Ready in just 30 minutes, this gluten-free recipe pairs beautifully with steamed jasmine rice or noodles for a satisfying, flavor-packed dinner. Perfect for spice lovers, it's a must-try dish that combines simplicity with restaurant-quality results!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 450 grams boneless, skinless chicken breast
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 cup fresh basil leaves
- 1 red bell pepper
- 1 yellow bell pepper
- 150 grams green beans
- 2 tablespoons vegetable oil
- 4 garlic cloves
- 2 red chili (fresh, chopped)
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons water
Directions
Step 1
Slice the chicken breast into thin strips and place them in a bowl. Add 1 tablespoon of soy sauce and cornstarch. Mix until the chicken is evenly coated. Set aside to marinate for 10 minutes.
Step 2
Wash and prepare the vegetables. Slice the red and yellow bell peppers into thin strips and trim the ends off the green beans. Mince the garlic cloves and chop the red chilies.
Step 3
In a small bowl, prepare the stir-fry sauce by combining 2 tablespoons of soy sauce, oyster sauce, fish sauce, brown sugar, and water. Stir until the sugar is dissolved and set aside.
Step 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Once hot, add the marinated chicken and stir-fry for 4-5 minutes, or until the chicken is cooked through. Transfer the chicken to a plate and set aside.
Step 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the minced garlic and chopped chilies, stirring constantly until fragrant, about 30 seconds.
Step 6
Add the bell peppers and green beans to the wok. Stir-fry for 3 minutes, or until the vegetables are tender yet crisp.
Step 7
Return the cooked chicken to the wok. Pour the prepared stir-fry sauce over the ingredients and toss everything together until coated and heated through, about 2 minutes.
Step 8
Turn off the heat and stir in the fresh basil leaves, allowing them to wilt slightly from the residual heat.
Step 9
Serve the spicy chicken stir-fry hot with steamed jasmine rice or noodles.
Nutrition Facts
| Serving size | (1171.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1246.7 |
| Total Fat 44.1g | 0% |
| Saturated Fat 8.6g | 0% |
| Polyunsaturated Fat 17.1g | |
| Cholesterol 382.5mg | 0% |
| Sodium 4407.5mg | 0% |
| Total Carbohydrate 58.7g | 0% |
| Dietary Fiber 12.3g | 0% |
| Total Sugars 17.8g | |
| Protein 153.5g | 0% |
| Vitamin D 22.5IU | 0% |
| Calcium 209.9mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 3054.1mg | 0% |
Source of Calories