A flavorful sauce mixture is drizzled over juicy chicken and a nutritious combination of vegetables in this Thai basil chicken stir fry.
So, I once believed stir fry recipes were only for crows. You just toss some vegetables in a pan with some soy sauce and call it a day, what?
Since then, I've changed a lot, and even though you can use a variety of vegetables in this recipe, I still make a special trip to the store every time I want to make it because this particular vegetable combination is one of my favorites. The flavor and textures of these vegetables are unmatched, and you will also feel incredibly healthy. What a lush environment!
Therefore, there are still a few other things to be aware of to ensure you are making the best stir fry ever, in addition to having a killer veggie combination and a savory homemade stir fry sauce.
How to make stir fry:
The best cooking appliance for stir-frying is a wok because it conducts heat well and has a round shape that is ideal for the process. Always preheat the cooking surface before adding any meat or vegetables. You want to hear that sizzle!
Protein, sauce, and vegetables. These are stir fry's three main ingredients. For even cooking, cut the meat and vegetables into similar-sized pieces. Do this ahead of time because stir fry doesn't take long (which is why it's awesome), so make sure everything is ready when you start cooking.
When making stir-fries, use oils with higher smoke points. The best oils to use are peanut oil (450 degrees smoke point) or canola oil (400 degrees smoke point). Since butter has a very low smoke point, it should never be used for stir-frying. (200-250 degrees)
Be careful not to overcook the vegetables; you want to preserve their color and crunch.
Thai Basil Chicken Stir Fry
Ingredients
- 1 Tablespoons peanut oil
- 2 boneless skinless chicken breasts, cubed
- Salt/Pepper, to taste
- ½ bok choy, roughly chopped (including white stem)
- 1 ½ cups kale, roughly chopped
- ¾ cup broccoli florets
- ½ yellow onion, diced
- ½ bell pepper, sliced
- ¾ cup baby carrots, sliced into thin sticks
- 1 cup green beans
- 2 teaspoon garlic, minced
- 1 teaspoon red pepper flakes
Stir Fry Sauce:
- 1 Tablespoons fish sauce
- 2 Tablespoons oyster sauce
- 3 Tablespoons Soy Sauce
- 1 teaspoon chili paste
- 2 teaspoon sugar
- Thickening Agent:
- 1 cornstarch
- 2 cold water
To Garnish:
- ¼ cup basil, shredded
- ½ cup toasted almond slices
- ¼ cup crunchy chow mein noodles
Instructions
- Before you begin, ensure that all ingredients are chopped and ready and that your sauce is mixed.
- Heat the oil in a large pan over medium-high heat. Season the chicken with salt/pepper if desired. (Be careful with the salt as the sauce already has a that.) Add the chicken to the pan and sauté for about 10 minutes, stirring occasionally, until cooked through. Set the chicken aside.
- Add all vegetables to the same pan along with the garlic and red pepper flakes. Add the sauce and the thickening mixture. Cook for about 8 minutes, until the vegetables have started to soften. Don’t overcook them as you want their color and texture to remain.
- Reduce the heat to medium and add the chicken back in. Sprinkle the basil over the dish and cook for one additional minute. Add the almonds and chow main noodles and serve!
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