Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup fresh Thai basil leaves
- 4 cloves garlic, minced
- 1 cup bell peppers, sliced (mixed colors)
- 2 shallots, sliced
- 3 tbsp low-sodium soy sauce
- 1 tsp sugar
- 1–2 tsp chili paste or fresh chili peppers (adjust to taste)
- 2 tbsp freshly squeezed lime juice
- 2 tbsp vegetable oil
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering.
- Add minced garlic and sliced shallots; sauté for 1-2 minutes until translucent.
- Add chicken pieces; stir-fry for about 7-8 minutes until golden brown and cooked through.
- Stir in bell peppers, soy sauce, sugar, chili paste (or fresh chili), and lime juice; cook for an additional 3-5 minutes until veggies are tender-crisp.
- Toss in Thai basil leaves at the end and stir gently until just wilted.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg