Thai Coconut Basil Chicken Stir Fry

• 1 lb boneless, skinless chicken breasts, sliced
• 2 tablespoons vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 can (13.5 oz) coconut milk
• 3 tablespoons soy sauce (gluten-free if needed)
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup fresh basil leaves
• 1 tablespoon lime juice
• Cooked jasmine rice, for serving

Steps

1. 1 Heat oil in a large skillet or wok over medium-high heat.
2. 2 Add onion and cook until softened, about 3 minutes.
3. 3 Add garlic and red bell pepper; cook for another 2 minutes.
4. 4 Push vegetables to the side and add chicken. Cook until browned and cooked through.
5. 5 Pour in coconut milk, soy sauce, fish sauce, and sugar. Stir to combine.
6. 6 Simmer for 5 minutes, allowing the sauce to thicken slightly.
7. 7 Stir in basil leaves and lime juice; cook just until basil is fragrant.
8. 8 Serve immediately over cooked jasmine rice.

Equipment

• Large skillet or wok
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add shrimp for a mixed seafood version.
• Use tofu for a vegetarian option.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use coconut cream for a richer sauce.

Pairings

• Steamed jasmine rice
• A crisp Thai iced tea

Nutrition

Tips

• For extra heat, add a diced Thai chili pepper with the garlic.
• Use fresh basil for the best flavor, but Thai basil is ideal if available.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on low heat.

Serving Suggestions

• Serve with a side of fresh cucumber salad.
• Pair with a squeeze of lime and a sprinkle of crushed peanuts.

FAQ