Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 1 cup fresh Thai basil leaves
- 1 red bell pepper, sliced
- 4 cloves garlic, minced
- 2 tbsp low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp chili paste (adjust to taste)
- 2 tbsp vegetable oil (canola or grapeseed)
- 1 tbsp brown sugar
- 1 tbsp freshly squeezed lime juice
Instructions
- Slice the chicken into bite-sized pieces and chop the bell pepper into strips. Mince the garlic.
- Heat vegetable oil in a large pan or wok over medium-high heat until shimmering.
- Stir-fry the chicken for about 5–7 minutes until golden brown and cooked through.
- Add minced garlic and bell pepper; stir-fry for about 1 minute until fragrant.
- In a small bowl, mix soy sauce, oyster sauce, chili paste, brown sugar, and lime juice. Pour over the chicken mixture.
- Fold in fresh Thai basil leaves until wilted (about 1 minute).
- Serve hot over rice or noodles if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg