Thai CHICKEN STIR FRY - Easy Weeknight Dinner | HONEYSUCKLE

chicken

🥗Healthier: tofu

💰Cheaper: ground turkey

Tofu is plant-based and lower in calories.

Thai basil leaves

🥗Healthier: sweet basil

💰Cheaper: regular basil

Sweet basil is more accessible and offers a similar flavor.

oyster sauce

🥗Healthier: mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is vegan and lower in sodium.

bird's eye chili

🥗Healthier: jalapeño

💰Cheaper: red pepper flakes

Jalapeño offers heat with more availability.

Heat a wok over high heat until hot.

Drizzle vegetable oil into the wok and let it get really hot.

Add 1 finely minced shallot, 3 cloves of minced garlic, and 1 sliced and quartered red bell pepper; sauté for about 3 minutes until fragrant.

Add 1 pound of ground chicken, crumbling it into large and small pieces; cook for about 5 minutes until almost cooked through.

Add 2 tablespoons of fish sauce, 2 teaspoons of brown sugar, 1 tablespoon of thick soy sauce, and an extra teaspoon of brown sugar; mix well.

Add 2 tablespoons to 1/4 cup of chicken broth depending on desired sauciness; let the sauce reduce by half while the chicken finishes cooking.

Finish with juice from half a lime and add 1 bunch of Thai basil leaves; mix to incorporate and let the heat wilt the basil.

Cook white rice on the stovetop, about 1 cup; serve the chicken over the rice with extra sauce on top.

Prepare a carrot slaw salad with mint, pickled with rice wine vinegar, sugar, and salt; shave carrot into ribbons.

Garnish the dish with a wedge of lime and a fresh piece of Thai basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens