This classic stir-fry delivers punches of chili and sweet basil with colourful crunchy peppers and tender chicken.
Basil-chili chicken
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PREP TIME
10 min
Makes
3 to 4 servings
* PLUS Cooking time: 6 minutes
Ingredients
- 1 large lime
- 3 tbsp soy sauce
- 2 to 3 tsp hot red-chili flakes
- 1 tsp brown sugar
- 1 tsp fish sauce
- 1 tsp dark sesame oil
- 2 garlic cloves , minced, or 1 1/2 tsp bottled chopped garlic
- 1 tsp grated fresh ginger , or 1 1/2 tsp bottled minced ginger
- 1/2 tsp dried basil
- 4 skinless, boneless chicken breasts
- 3 green onions
- 2 red, green or yellow bell peppers
- 2 tsp vegetable oil
- 1 cup coarsely chopped fresh basil
Instructions
- In a small bowl, squeeze juice from lime. It should measure about 2 tablespoons (30 mL). Stir in soy sauce, 2 teaspoons (10 mL) chili flakes, sugar, fish sauce, sesame oil, garlic, ginger and dried basil until evenly mixed. Set aside. Thinly slice chicken into long strips. Thinly slice onions diagonally. Core and seed peppers, then slice into long thin strips.
- Heat oil in a large, wide frying pan, preferably non-stick, set over medium-high heat. Add chicken. Stir-fry until pale golden, from 3 to 4 minutes. Add green onions and peppers. Stir often until peppers are tender-crisp, 2 minutes. Pour lime juice mixture into pan. Stir well until chicken and vegetables are evenly coated with sauce, 1 minute. Remove from heat and stir in fresh basil. For more kick, sprinkle in remaining teaspoon (5 mL) chili flakes, if you like. Great spooned over wide rice noodles or steamed rice.
Nutrition (per serving)
- Calories
- 222,
- Protein
- 32.4 g,
- Carbohydrates
- 9.3 g,
- Fat
- 5.9 g,
- Fibre
- 2 g,
- Sodium
- 968 mg.
