Spicy Thai Basil Chicken

Spicy Thai Basil Chicken Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Lettuce wraps make for a fresh burst of crunch and flavor, or spoon the stir-fry over rice. Look for fish sauce in your grocery store's Asian foods section.

Yield:

Serves 4 (serving size: about 3/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 250
Fat 14.1 g
Satfat 3 g
Monofat 7.1 g
Polyfat 3.1 g
Protein 21.6 g
Carbohydrate 10.7 g
Fiber 1.2 g
Cholesterol 98 mg
Iron 1.9 mg
Sodium 486 mg
Calcium 51 mg

Ingredients

4 teaspoons canola oil, divided
1/2 cup minced shallots
1/2 cup thinly sliced red bell pepper
4 teaspoons minced fresh garlic
1 pound ground chicken
2 Thai or serrano chiles, minced
1 tablespoon fish sauce
2 teaspoons dark brown sugar
2 teaspoons lower-sodium soy sauce
1/4 teaspoon freshly ground black pepper
1 cup basil leaves
1 tablespoon fresh lime juice
4 lime wedges

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add shallots; sauté 2 minutes. Add bell pepper; sauté 1 minute. Add garlic; sauté 30 seconds. Remove shallot mixture from pan.

2. Add remaining 2 teaspoons oil to pan; swirl to coat. Add chicken; cook 5 minutes or until browned, stirring to crumble. Drain well. Return chicken to pan over medium heat. Add chiles; cook 1 minute. Add shallot mixture to pan. Stir in fish sauce and next 3 ingredients (through black pepper); cook 1 minute or until thoroughly heated. Remove pan from heat; stir in basil and juice. Serve with lime wedges.

Note:

Laraine Perri,

Cooking Light

January 2013
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