Stir-Fried Chicken with Spicy Thai Basil Sauce Recipe | Cake and Allie

By danyell923

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into thin strips
• 2 tsp soy sauce
• 2 Tbs vegetable oil
• 1 recipe Spicy Thai Basil Sauce (see below)
• 1-8 oz package sliced button mushrooms
• 1 1/2 ounces julienned carrots
• 1 bell pepper, cored, seeded, and sliced
• 3 cloves garlic, minced
• 1 Tbs ginger, grated
• Thai Basil Sauce
• 1 cup basil leaves, chopped coarsely
• 3/4 cup low sodium chicken broth or water
• 2 Tbs fish sauce
• 1 Tbs Asian chili sauce
• 2 tsp brown sugar
• 2 tsp cornstarch

Preparation

Step 1

Toss chicken with soy sauce. Heat 2 tsp of oil in a 12 inch non-stick skillet over medium heat. Add chicken and cook until lightly browned, about 4 minutes. Transfer chicken to a small plate and set aside.
Add 1 Tbs of oil to the pan and heat until shimmering. Add mushrooms and cook until lightly browned, about 6 minutes. Stir in carrots and peppers and cook until tender, about 3 minutes.
Clear the center of the pan and all remaining 1 tsp of oil to the pan, as well as the garlic and ginger. Mash the garlic and ginger into the pan until fragrant, about 30 seconds. Stir in chicken and sauce and bring to a simmer. Cook until sauce has thickened, about 1-2 minutes. Serve immediately over white rice.