Thai Chicken Stir-Fry

Thai Chicken Stir-Fry

Bok choy, bird chilies, and Thai basil combine to create a flavourful stir-fry that’s off the beaten path.

Ingredients

  • Serves: 4
  • Prep Time:
  • Cook Time:
  • 1 lb (0.5 kg) chicken breasts, cut into thin strips
  • 1 tsp (5 mL) oil
  • +
  • 2 tsp (10 mL) oil
  • 3 cloves garlic, chopped
  • 8 baby bok choys
  • 2 red hot chili peppers, small
  • 2 tsp (10 mL) fish sauce
  • 2 tsp (10 mL) sugar
  • 1/4 tsp (1.25 mL) black pepper, ground
  • 3/4 cups (175 mL) cilantro, chopped
  • 3/4 cups (175 mL) Thai basil, chopped
  • 1 lime, small, juiced
  1. Heat wok over high heat until hot.

  2. Add 1 tsp (5 mL) oil and swirl to coat.

  3. Add the chicken. Stir-fry for 2 minutes, until browned and cooked through. Transfer to a plate. Add remaining 2 tsp (10 mL) oil, garlic and Bok Choy to wok. Stir-fry for 1 minute.

  4. Add chicken with juices, chilli, fish sauce, sugar, black pepper and 2 Tbsp (30 mL) water. Stir-fry for 1 minute. Add cilantro, basil and lime juice. Stir-fry for 1 minute or until heated through.

  5. Serve over rice.

Nutrition Info

  • Per 290 g serving Amount
  • Calories 200
  • Protein 28 g
  • Fat 5 g
  • Saturated Fat 1 g
  • Carbohydrate 9 g
  • Fibre 2 g
  • Sugar 5 g
  • Cholesterol 65 mg
  • Sodium 350 mg
  • Per 290 g serving % Daily Value
  • Potassium 14
  • Calcium 4
  • Iron 6
  • Vitamin A 80
  • Vitamin C 70
  • Vitamin B6 44
  • Vitamin B12 22
  • Folate 9
  • Magnesium 20
  • Zinc 12

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