Spicy Thai Basil-Chicken Stir-Fry
User Reviews
5
Spicy Thai Basil-Chicken Stir-Fry
Description
Spicy Thai Basil-Chicken Stir-Fry features sliced pasture-raised chicken breast sautéed until golden and cooked through, then combined with lightly browned and tender zucchini, red bell pepper, and bok choy stems. The accompanying sauce, made from coconut aminos, fresh lime juice, tahini, monk fruit sweetener, minced ginger, and sriracha, brings a nuanced layering of savory sweetness with a touch of heat. Once warmed together, nutrient-rich bok choy leaves, crunchy bean sprouts, and fragrant Thai basil are folded in until just wilted. Sesame seeds add a subtle crunch as a final garnish.
The stir-fry is served hot atop either cauliflower or white rice, making it a flexible main course. This composition offers a contrast of textures from tender meat and crisp vegetables, enhanced by the fresh herb and balanced sauce. Cooking steps involve sautéing vegetables and chicken separately to maintain their integrity before uniting them with the sauce and finishing greens, preserving freshness and flavor.
Ingredients
- 1/2 tablespoon sesame oil
- 1/2 tablespoon + 1 teaspoon avocado oil divided
- 1 cup zucchini sliced and quartered
- 1/2 red bell pepper sliced, large
- 1 cup bok choy stems sliced
- 1/2 pound chicken breast sliced, pasture-raised
- 3 tablespoons coconut aminos (or soy sauce)
- 1 1/2 tablespoons lime juice fresh
- 1 tablespoon tahini
- 1 1/2 teaspoons Monk Fruit Sweetener or coconut sugar
- 1 1/2 teaspoons ginger minced, fresh
- 1 teaspoon sriracha (or to taste)
- 1 cup bok choy leaves sliced
- 1 cup bean sprout
- 1/4 cup Thai basil packed
- salt to taste
- sesame seeds for garnish
- cauliflower rice for serving, or white rice
Instructions
- Heat the sesame oil and 1/2 tbsp of the avocado oil in a large frying pan on medium-high heat. Add the zucchini, pepper, and bok choy stems and cook until lightly browned and tender, about 4-5 minutes. Transfer to a plate.
- Heat the remaining 1 tsp of avocado oil on medium heat. Add the chicken and sauté until golden brown and no longer pink, about 5-7 minutes.
- While the chicken cooks, whisk together the coconut aminos, lime juice, tahini, monk fruit, ginger, and sriracha in a small bowl.
- Once the chicken is cooked, add the veggies and coconut amino mixture to the pan with the chicken. Boil for 30 seconds, stirring constantly.
- Add in the bok choy leaves, bean sprouts, and Thai basil, and stir until the leaves just begin to wilt, about 1-2 minutes. Season to taste with salt.
- Serve over rice of choice garnished with sesame seeds. DEVOUR!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2People
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 16.9g | 6% |
| Protein | 33.8g | 68% |
| Fat | 12g | 18% |
| Saturated Fat | 1.6g | 8% |
| Polyunsaturated Fat | 1.8g | 11% |
| Monounsaturated Fat | 1.5g | 8% |
| Cholesterol | 13mg | 4% |
| Sodium | 644mg | 27% |
| Potassium | 487mg | 10% |
| Fiber | 3.6g | 14% |
| Sugar | 5.1g | 10% |
| Vitamin A | 5750IU | 115% |
| Vitamin C | 109.7mg | 122% |
| Calcium | 46mg | 5% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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