Thai Basil Chicken Stir-Fry

Bynews dail

Feb 25, 2025

Thai Basil Chicken Stir-FryIngredients:
1 pound boneless, skinless chicken breasts, sliced into thin strips 1/2 cup Thai basil leaves 1/4 cup soy sauce 2 tablespoons fish sauce 1 tablespoon brown sugar 1 tablespoon vegetable oil 1 red bell pepper, sliced into thin strips 1 green bell pepper, sliced into thin strips 1 yellow onion, sliced into thin strips 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 1 serrano pepper, seeded and minced (optional, for heat) 1/2 cup chicken broth 2 teaspoons cornstarch Sesame seeds or green onions for garnish (optional)Instructions:
1.
In a small bowl, whisk together the soy sauce, fish sauce, and brown sugar.
Set aside.
2.
Heat the vegetable oil in a large skillet or wok over high heat.
Add the chicken strips and cook until browned on all sides.
3.
Add the bell peppers, onion, garlic, ginger, and serrano pepper (if using).
Cook for 2-3 minutes, stirring occasionally.
4.
Pour in the reserved sauce mixture and chicken broth.
Bring to a boil, then reduce heat to low and simmer for 5 minutes, or until the sauce has thickened.
5.
In a small bowl, whisk together the cornstarch with 2 tablespoons of water to form a slurry.
Gradually stir the cornstarch slurry into the sauce, stirring constantly until it thickens.
6.
Add the Thai basil leaves and stir until wilted.
7.
Serve immediately over jasmine rice or noodles, garnished with sesame seeds or green onions if desired.

Thai Basil Chicken Stir-Fry

Bynews dail

By news dail

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