Thai · Dinner
Basil Chicken Stir-Fry (Low-Calorie)
Thai-style stir-fry of chicken breast tossed with garlic, chili, and Thai basil in a light soy and fish sauce mixture, cooked hot and fast in minimal oil. Made with lean chicken breast, reduced sauce, and no added sugar, served over steamed jasmine rice with fresh cucumber.
$4
12 minsPrep
8 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
357Calories
47.8gProtein
9.4gFat
22.4gCarbs
7.5gSugar
2.1gFiber
1585mgSodium
135mgChol
2.1gSat Fat
780mgPotassium
65mgCalcium
2.6mgIron
0.4mcgVitamin B12
22mgVitamin C
low-calorie
gluten-free
protein-rich
low-calorie
Instructions
1
Prep
Dice chicken breast into small even pieces, mince garlic, slice chilies, keep basil whole, and slice cucumber. Arrange everything within reach of the wok.
2
Heat vegetable oil in a wok or large skillet over high heat for 30 seconds until it shimmers, then add garlic, chilies, and fish sauce, stirring constantly for 20 seconds until fragrant.
3
Add diced chicken to the wok, spread in a single layer, and sear over high heat for 4 minutes, turning occasionally, until no pink remains and edges are lightly browned.
4
Pour in soy sauce, oyster sauce, brown sugar, and chicken stock. Stir-fry over high heat for 1 to 2 minutes until sauce thickens and coats chicken. Remove from heat and fold in basil. Plate over jasmine rice and arrange cucumber alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g chicken breast
- 6 cloves6 cloves garlic
- 44 fresh red chilies
- 50g50g fresh Thai basil leaves
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp oyster sauce
- 2 tsp2 tsp brown sugar
- 20ml20ml vegetable oil
- 60ml60ml low-sodium chicken stock
- 180g180g cooked jasmine rice, for serving
- cucumber, for serving
