Thai Basil Chicken with Peppers
User Reviews
5
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Prep Time
20 mins
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Cook Time
7 mins
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Total Time
27 mins
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Servings
6 servings
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Calories
500 kcal
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Course
Main Course, Dinner
Thai Basil Chicken with Peppers
Description
This recipe starts by whisking together a sauce of light or low sodium soy sauce, Asian oyster sauce, palm sugar known for its deep caramel flavor, and dry crushed red pepper for heat. The chicken is prepared by sautéing chopped large onion and fresh chopped garlic in oil until translucent and fragrant. Boneless, skinless chicken thighs are added and cooked until no longer pink. Sliced red bell peppers are stirred in and cooked until just tender.
The prepared sauce is then incorporated and heated through until fully combined with the chicken and vegetables. Fresh Thai basil leaves, free of stems, are gently folded in off the heat to preserve their aroma and flavor. The dish is suggested to be served over white or brown rice with the excess sauce spooned on plates to capture all the savory, sweet, and mildly spicy flavors.
This method yields tender, flavorful chicken with a nicely balanced sauce featuring caramel sweetness from palm sugar, saltiness from soy and oyster sauces, a gentle kick from crushed red pepper, and an herbaceous brightness from Thai basil. The use of chicken thighs ensures juiciness. The red bell peppers add a crunchy contrast to the dish.
Ingredients
For the Sauce:
- 8 TB soy sauce light or low sodium
- 4 TB oyster sauce Asian
- 2 TB palm sugar known for its deep caramel flavor; if you can't find it, sub with light brown sugar
- 2 tsp crushed red pepper dry
For the Chicken:
- 4-6 TB olive oil or cooking oil of your choice
- 1 onion chopped, large
- 10 cloves garlic chopped, fresh
- 4 lbs boneless skinless chicken thighs, towel-dried and cut into 1 1/2 inch pieces
- 2 cups basil leaves no stems, Thai variety
- 1 red bell pepper seeded and thinly sliced, large
- lime Sriracha, slivers, for garnish
Instructions
- Make the Sauce: In a bowl, hand-whisk together the sauce ingredients until combined. Can be made ahead of time, covered, and chilled until ready to use.
- Cook the Dish: In a large heavy pan or wok, heat oil over medium high heat until hot. Add onion and stir until translucent, 2-3 min. Add garlic and stir 1 more minute. Add chicken, stirring for 2 min or just until no longer pink in center. Add red bell peppers, stirring 2 more minutes.
- Add prepared sauce, stirring 1 minute or until heated through and fully incorporated. Turn heat off. Gently stir in the basil leaves. Serve with your choice of white or brown rice, spooning excess sauce over individual plates.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 500 kcal
% Daily Value*
| Calories | 500kcal | 25% |
| Carbohydrates | 11g | 4% |
| Protein | 62g | 124% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 287mg | 96% |
| Sodium | 1959mg | 82% |
| Potassium | 924mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1314IU | 26% |
| Vitamin C | 30mg | 33% |
| Calcium | 67mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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