Basil Chicken Stir-Fry
Tender chicken thighs wok-tossed with crisp bell peppers and fresh basil in a fragrant garlic-chili glaze, served over steaming jasmine rice.
Ingredients (serves 4)
- 1.5 lb chicken thigh
- 2 bell peppers
- 1 cup fresh basil
- 4 cloves garlic
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 1 red chili
- Jasmine rice for serving
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Save this recipeInstructions
- 1
Cut chicken thighs into bite-sized pieces. Slice bell peppers into strips. Mince garlic and chili.
- 2
Heat oil in a wok or large skillet over high heat. Cook chicken in batches until golden on edges, 6 minutes total. Remove to a plate.
- 3
Add garlic and chili to the pan, cook 15 seconds until fragrant.
- 4
Add bell peppers, cook 3 minutes until slightly softened. Return chicken to the pan.
- 5
Stir in fish sauce and brown sugar, toss everything together for 1 minute. Remove from heat and fold in fresh basil. Serve over jasmine rice.
