Chicken and Vegetable Stir-Fry with Spicy Basil Sauce

So I may have actually made this dish back in March…you guys don’t mind a little 3 month delay right?

While I may have made this in March, when I think about it, it’s actually quite appropriate that I’m posting it now.  Winter is the time when we indulge in comfort foods, usually full of cream and fat.  This recipe is pretty much based on simple, healthy, ingredients…perfect during the summer months when we’re usually all trying to stay “bathing suit ready.”

Start by tossing the chicken breast strips with the soy sauce.  Heat two teaspoons of vegetable oil in a 12-inch nonstick skillet over high heat until just smoking.  Add the chicken and cook, stirring occasionally, until lightly browned, about 3 minutes.

While the chicken is cooking, start preparing the spicy Thai basil sauce.  This sauce will go well with any sort of meat, poultry, or seafood.  To make the sauce, combine chopped basil, chicken broth, fish sauce, Sriacha, brown sugar, and corn starch.

When the chicken is finished cooking transfer to a clean bowl.

Add 1 more tablespoon of vegetable oil to the pan and return to high heat until shimmering.  Add the mushrooms and stir occasionally until lightly browned, about 6 minutes.  Stir in the shredded carrots and the sliced bell pepper and cook until tender, about 3 minutes.

While the vegetables are cooking, mince the garlic and grate the ginger.

Make an opening in the center of the pans and add the remaining teaspoon of oil, garlic, and ginger.  Cook, mashing the garlic mixture into the pan with the back of a spatula until fragrant, about 30 seconds.

Stir the cooked chicken into the pan.  Whisk the sauce to recombine and add to the pan, bringing everything to a simmer.  Cook until the sauce thickens up, about 1 to 2 minutes.  Serve immediately.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into thin strips
  • 2 teaspoons soy sauce
  • 2 tablespoons vegetable oil
  • 1 cup basil leaves, chopped coarse
  • 3/4 cup low-sodium chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon Sriacha
  • 2 teaspoons brown sugar
  • 2 teaspoons cornstarch
  • 1 8-ounce package sliced button mushrooms
  • 1 1/2 cups thinly sliced carrots
  • 1 bell pepper, cored, seeded, and sliced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger

Serves 4

Original Recipe, The Best 30-Minute Recipe

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Categories: Poultry, Recipes

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One Comment on “Chicken and Vegetable Stir-Fry with Spicy Basil Sauce”

  1. June 3, 2012 at 5:29 pm #

    That basil sauce sounds wonderful.

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