Thai Basil Chicken Stir-Fry with Sweet Potato Noodles

This Thai Basil Chicken Stir-Fry with Sweet Potato Noodles recipe is quick and easy to make for any day of the week. Ready in only 20 minutes.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Marinate the chicken: In a bowl, combine the sliced chicken with 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1/2 teaspoon of cornstarch. Marinate for at least 10 minutes.

Step 2

Make the sauce: In a small bowl, whisk together the remaining oyster sauce, soy sauce, fish sauce, brown sugar, lime juice, ginger, and garlic. Set aside.

Step 3

Cook the noodles: If using pre-made sweet potato noodles, simply heat them according to package instructions. If using fresh sweet potatoes, spiralize them and blanch them in boiling water for 1-2 minutes, then drain and set aside.

Step 4

Stir-fry the veggies: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the bell peppers, onion, and carrot and stir-fry for 2-3 minutes, until slightly softened. Push the vegetables to one side of the pan.

Step 5

Cook the chicken: Add the marinated chicken to the empty side of the pan and stir-fry for 3-4 minutes, until cooked through.

Step 6

Sauce it up: Add the prepared sauce to the pan and stir-fry everything together for another minute, until the sauce thickens slightly.

Step 7

Noodles on board: Add the cooked sweet potato noodles to the pan and toss to combine with the chicken, vegetables, and sauce.

Step 8

Serve & enjoy: Transfer the stir-fry to plates and top with fresh basil, chopped peanuts, and chili flakes (optional).