Thai Basil Chicken with Peppers
This Thai Basil Chicken with Peppers is ten times better than any takeout, plus way healthier to boot. Skip the takeout and make your own scrumptious Thai Basil Chicken for dinner.
Servings: 6 servings
Ingredients
For the Sauce:
- 8 tablespoons light or low sodium soy sauce
- 4 tablespoons Asian oyster sauce
- 2 tablespoons palm sugar, known for its deep caramel flavor; if you can't find it, sub with light brown sugar
- 2 teaspoons dry crushed red pepper
For the Chicken:
- 4-6 tablespoons olive oil, or cooking oil of your choice
- 1 large onion, chopped
- 10 cloves fresh garlic, chopped
- 4 lbs boneless, skinless chicken thighs, towel-dried and cut into 1 1/2 inch pieces
- 2 cups Thai basil leaves, no stems
- 1 large red bell pepper, seeded and thinly sliced
- Garnishes: Slivers of lime, Sriracha
Instructions
- Make the Sauce: In a bowl, hand-whisk together the sauce ingredients until combined. Can be made ahead of time, covered, and chilled until ready to use.
- Cook the Dish: In a large heavy pan or wok, heat oil over medium high heat until hot. Add onion and stir until translucent, 2-3 min. Add garlic and stir 1 more minute. Add chicken, stirring for 2 min or just until no longer pink in center. Add red bell peppers, stirring 2 more minutes.
- Add prepared sauce, stirring 1 minute or until heated through and fully incorporated. Turn heat off. Gently stir in the basil leaves. Serve with your choice of white or brown rice, spooning excess sauce over individual plates.
Nutrition (per serving)
Calories: 500kcal | Carbohydrates: 11g | Protein: 62g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 287mg | Sodium: 1959mg | Potassium: 924mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1314IU | Vitamin C: 30mg | Calcium: 67mg | Iron: 4mg