Spicy Thai Basil Chicken Stir-Fry

Name: Spicy Thai Basil Chicken Stir-Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Ingredients: 1 pound ground chicken; 1 shallot (chopped); 5 cloves garlic (minced); 1 serrano chile (seeded and minced or 1 jalapeno, seeds removed, chopped); 1 red bell pepper (seeds removed, diced); 1/2 medium zucchini (diced); 1 cup carrots (cut into matchsticks); 3 cups Thai Basil (or regular basil leaves); 2 Bok choy; 2 tablespoons vegetable (canola oil); 2 tablespoons soy sauce; 1 tablespoons fish sauce; 1/4 cup chicken broth (or water); 2 teaspoons honey; brown rice (or jasmine rice); Green onions (chopped); Fresh cilantro (chopped)

Spicy Thai Basil Chicken Stir-Fry is even better than take-out and you control what ingredients you add in creating a customized dish. Ground chicken is sautéed with a serrano chile for spice and paired with fresh vegetables like zucchini and bok choy and a light, sweet Thai inspired sauce. This works great over rice or with rice noodles.

Prep10 min
Cook15 min
Total25 min
Makes8 servings
Calories140

Ingredients

8 servings

1 pound ground chicken
1 shallot (chopped)
5 cloves garlic (minced)
1 serrano chile (seeded and minced or 1 jalapeno, seeds removed, chopped)
1 red bell pepper (seeds removed, diced)
1/2 medium zucchini (diced)
1 cup carrots (cut into matchsticks)
3 cups Thai Basil (or regular basil leaves)
2 Bok choy
2 tablespoons vegetable (canola oil)
2 tablespoons soy sauce
1 tablespoons fish sauce
1/4 cup chicken broth (or water)
2 teaspoons honey
brown rice (or jasmine rice)
Green onions (chopped)
Fresh cilantro (chopped)

Method

1
In a medium bowl whisk together the soy sauce, fish sauce, broth, honey, crushed red pepper, salt and pepper until combined. Set aside.
2
Heat a large skillet or wok over medium-high heat. Once hot add the vegetable oil, shallot, garlic and chile and sauté for about 30 seconds, until fragrant.
3
Add the ground chicken, bell pepper, zucchini and and continue to cook until the chicken is browned, about 4-5 minutes.
4
Stir in the sauce along with the basil and bok choy. Let the stir-fry simmer until the bok choy is wilted, about 2-3 minutes, stirring frequently. Remove from the heat and serve over rice garnished with green onions and cilantro.

Notes

If you do not like spicy food you can omit the serrano chile/jalapeño and the crushed red pepper. If you like more spice feel free to leave the seeds in the chile or add an additional chile or jalapeño. This kind of stir-fry is great for adding additional vegetables in. Try things like mushrooms, eggplant, spinach and celery. I like to serve my stir-fry over brown or jasmine rice but you can also serve it with your favorite noodles. Rice noodles pair nicely.