Chicken & Basil Stir-Fry, Thai-Style
Chicken and Basil Stir-Fry, Thai-Style

It’s tough to get going on Mondays so today I’ve got something for you that’s quick and light with tons of flavor and makes you feel like Spring is actually here to stay (fingers crossed on this!) Sure, you could pick up take out for dinner tonight but why would you when this Thai-style Chicken and Basil Stir-Fry takes only minutes to prepare, is a whole lot healthier and so yummy too?

I’m a huge fan of the Stir-Fry. While you do have to spend some time chopping and mixing, the actual cooking time usually only takes a few minutes so if you put up a pot of rice to boil as you begin your prep, you can generally make both come out on time. Love that multitasking sense of accomplishment you get!

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Also love that taste! Tender white meat chicken strips, zesty red and jalapeño peppers and aromatic basil all in a light but somewhat sweet sauce, this one is especially a favorite with my panel of home judges, particularly with the one who has his very own basil plant on our windowsill! 

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Chicken & Basil Stir-Fry, Thai-Style

Makes 4 servings  


  • 1/4 cup plus 2 tablespoons low-sodium chicken broth
  • 2 tablespoons Asian fish sauce  
  • 2 teaspoons light brown sugar  
  • ½ teaspoon cornstarch  
  • 2 tablespoons canola oil
  • 1 large red bell pepper, seeded and cut into strips  
  • 1 jalapeño, seeded and cut into thin slices
  • 2 garlic cloves, minced
  • About 1 pound boneless, skinless chicken breasts sliced into thin strips
  • 1/2 cup thinly sliced fresh Thai basil (you can also use regular basil-it’s great with either one)
  • 3-4 scallions, chopped  
  • Cooked white or brown rice for serving (optional) 

The Recipe

1.  Place the broth, fish sauce and brown sugar in a small bowl and whisk together. Add cornstarch and whisk until entirely dissolved and sauce is thickened. Set aside.

2.  Heat a large skillet or wok over high heat and when very hot, add the oil. Sauté the red pepper for about 1-2 minutes. Then add in the jalapeño and garlic, stirring all the time, for about 30 seconds. Add the chicken strips and cook for a few minutes, until chicken is mostly cooked through, stirring often. Stir in the basil and scallions and cook for another minute or two, until both are starting to wilt. 

3.  Give the sauce a good whisk, pour into the skillet and cook until the liquid comes to a boil, stirring everything together so that everything gets coated in the sauce. Serve immediately as is or over rice. 


Note:  Recipe adapted from Williams-Sonoma Healthy Dish of the Day by Kate McMillan. I tinkered a bit—feel free to add in or omit whatever you like, don’t or have on hand. 


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