Name: Thai chicken and basil stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/2 tsp salt; 6 oz boneless skinless chicken breast, cut into bite-size pieces; 3/4 red bell pepper, sliced into strips; 2 cloves garlic, minced; 3 Thai chiles, thinly sliced; 1/2 cup fresh basil, torn; 8 olive oil cooking sprays; 1 tbsp low-sodium soy sauce; 3/4 tsp fish sauce

Nutrition

Per serving

418 calories

Protein: 45g; 43% of calories
Carbs: 46g; 44% of calories
Fat: 6g; 13% of calories

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice cooks, whisk together the soy sauce and fish sauce in a small bowl. Prepare the chicken, peppers, garlic, and chiles if not already prepped.
Coat a 12-inch skillet with cooking spray and place over high heat. Add the chicken in a single layer and cook undisturbed for 3 minutes. Stir and cook for 2 minutes more until the chicken is opaque in the center. Done when opaque in the center, 165°F.
Add the bell peppers, garlic, and chiles to the skillet. Cook, stirring constantly, for 2 minutes. Pour in the sauce and cook for 1 minute more. Remove from the heat, stir in the basil and the remaining salt, and serve over the steamed rice.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes