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Thai Basil Chicken Stir-Fry

Photo: Jennifer Causey; Styling: Lindsey Lower

Yield

Serves 4 (serving size: about 1 1/2 cups)

Red bell peppers are the star vegetable in this stir-fry, a crisp, sweet counterpoint to the serrano chile heat. Use any vegetables you like, but keep it simple; one or two vegetables, plus the basil and chicken, are all you need.

Ingredients

  • 2 tablespoons hoisin sauce
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 tablespoon fish sauce
  • 1 tablespoon peanut oil
  • 3 garlic cloves, minced
  • 1 serrano chile, thinly sliced
  • 3 (6-ounce) skinless, boneless chicken breast halves, cut into 1/4-inch-thick strips
  • 1 1/2 cups sliced red bell pepper
  • 1 cup thinly vertically sliced onion
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon fresh lime juice

Nutrition Information

  • calories 250
  • fat 8.4 g
  • satfat 1.6 g
  • monofat 3 g
  • polyfat 2.4 g
  • protein 29 g
  • carbohydrate 14 g
  • fiber 2 g
  • cholesterol 82 mg
  • iron 1 mg
  • sodium 550 mg
  • calcium 31 mg

How to Make It

  1. Combine hoisin, sugar, 1 tablespoon water, and fish sauce in a bowl, stirring with a whisk until sugar dissolves.

  2. Heat a wok or large skillet over high heat. Add oil; swirl to coat. Add garlic and serrano chile; stir-fry 30 seconds or until fragrant. Add chicken; stir-fry 4 minutes. Add bell pepper and sliced onion; stir-fry 2 minutes. Add hoisin mixture; bring to a boil. Cook 30 seconds or until slightly thickened. Stir in basil and juice. Serve immediately.