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Asian Spinach/Basil Chicken Stir-Fry

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Ingredients

  • 1 lb. skinless, boneless chicken breast, thawed slightly
  • 1 tbsp vegetable oil
  • 3 cloves garlic, finely chopped
  • 1 cup cabbage, chopped
  • 1 small fresh Thai chili (or Serrano pepper), cut in slices (wash your hands after)
  • 1/4 cup chicken or beef broth
  • 2 tsp fish sauce (naam pla)
  • 2 tsp sugar
  • 2 tsp soy sauce
  • fresh black pepper
  • 1 1/2 cups Malabar spinach, holy basil or Asian (Thai) basil, washed and patted dry
  • 2 to 3 cups steamed rice or cooked noodles

Details

Servings 3

Preparation

Step 1

Heat a wok or skillet over med-high heat, add the oil and heat until hot but not smoking.
Cut the chicken into thin strips and set aside.
To the hot oil, carefully add the garlic and fry until golden.
Add the chicken, stirring constantly, until chicken is opaque, 3 to 4 minutes.
Add the sliced chili, broth, fish sauce, sugar, soy sauce and pepper, stir to combine.
Add cabbage, fry 6 minutes.
Add the spinach or basil and cook for 30 seconds to a minute, until wilted. Serve with rice or noodles.

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