Thai-Style Chicken Stir-Fry
If fresh basil isn't available, substitute mint or additional cilantro.
  • 1 tablespoon olive oil
  • 1 pound skinless, boneless chicken breasts, cut into 1-inch chunks
  • 3 cloves garlic, minced
  • 4 scallions, thinly sliced
  • 1 red bell pepper, cut into 1-inch squares
  • 1/4 cup fresh lime juice
  • 3 tablespoons chili sauce
  • 2 tablespoons reduced-sodium soy sauce
  • 1-1/2 teaspoons cornstarch
  • 3/4 teaspoon packed light brown sugar
  • 1/4 teaspoon salt
  • 1/3 cup chopped fresh basil
  • 1/4 cup chopped cilantro

1. In large nonstick skillet, heat oil over medium heat. Add chicken and stir-fry until golden brown and just cooked through, about 3 minutes. With slotted spoon, transfer chicken to a plate.

2. Add garlic and scallions to skillet and stir-fry just until fragrant, about 1 minute. Add bell pepper and stir-fry for 2 minutes.

3. In small bowl, combine lime juice, chili sauce, soy sauce, cornstarch, brown sugar, salt, and 1 tablespoon of water. Stir mixture into skillet and bring to a boil.

4. Return chicken to skillet and stir in basil and cilantro. Cook 1 minute stirring until just heated through.

Nutritional Information
Per serving: 207 calories, 6.2g total fat, 1.2g saturated fat, 3.4g monounsaturated fat, 1g polyunsaturated fat, 2g dietary fiber, 27g protein, 11g carbohydrate, 67mg cholesterol, 608mg sodium.
Good source of: niacin, selenium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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