By Anonymous Pancetta
Thai Chicken Stir-Fry
6 steps
Prep:10minCook:15min
This Thai Chicken Stir-Fry is a quick and healthy option that can be prepared in under 30 minutes.
Updated at: Tue, 26 Dec 2023 20:02:53 GMT
Nutrition balance score
Great
Glycemic Index
28
Low
Glycemic Load
3
Low
Nutrition per serving
Calories238.4 kcal (12%)
Total Fat10.2 g (15%)
Carbs8 g (3%)
Sugars2.9 g (3%)
Protein28 g (56%)
Sodium663.4 mg (33%)
Fiber1.8 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
16 ouncesboneless skinless chicken breast
thinly sliced
2 tablespoonsvegetable oil
1red bell pepper
thinly sliced
1yellow bell pepper
thinly sliced
1 cupbroccoli florets
1 cupsnap peas
trimmed
2cloves garlic
minced
2 teaspoonsfresh ginger
grated
2 tablespoonslow-sodium soy sauce
or tamari for gluten-free
1 tablespoonfish sauce
omit if needed for seafood allergy
1 tablespoonrice vinegar
1 teaspoonSriracha sauce
adjust to taste
¼ cupfresh basil leaves
torn
lime wedges
for serving
Cauliflower rice
or zucchini noodles, for serving
Instructions
Step 1
Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce (or tamari), fish sauce (if using), rice vinegar, and Sriracha sauce. Set aside.
Step 2
Cook the Chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the sliced chicken and cook for about 3-4 minutes until it's cooked through and no longer pink. Remove the cooked chicken from the skillet and set it aside.
Step 3
Stir-Fry Vegetables: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant. Add the bell peppers, broccoli florets, and snap peas. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Step 4
Combine and Sauce: Return the cooked chicken to the skillet with the stir-fried vegetables. Pour the sauce over the mixture and toss everything together. Cook for an additional 1-2 minutes to heat the sauce.
Step 5
Finish and Serve: Remove the skillet from the heat. Stir in the torn fresh basil leaves.
Step 6
Serve your Thai Chicken Stir-Fry hot over cauliflower rice or zucchini noodles for a low-carb option. Garnish with lime wedges for squeezing over the dish.
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