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Heat wok over high heat until hot.
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Add 1 tsp (5 mL) oil and swirl to coat.
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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.
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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.
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Serve over rice.
Recipes
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
Instructions
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
