Description
Thai Basil Chicken Stir-Fry loaded with tons of fresh vegetables. A quick and easy one-skillet meal that takes less than 30 minutes to make!
Ingredients
- 2 Tablespoons Canola Oi, Divided
- 2 whole Boneless, Skinless Chicken Breasts
- 1 whole Red Bell Pepper, Stem And Seeds Removed, Sliced
- 1 whole Green Bell Pepper, Stem And Seeds Removed, Sliced
- 2 cups Sugar Snap Peas
- ½ whole Onion, Sliced
- 2 cloves Garlic, Minced
- 2 teaspoons Fresh Ginger, Minced
- 1 teaspoon Jalapeno, Minced
- 1 Tablespoon Hoisin Sauce
- ½ Tablespoons Soy Sauce
- 1 Tablespoon Lime Juice
- 2 Tablespoons Basil, Sliced
- Rice For Serving
Preparation
Add half of the oil into a large skillet over medium-high heat. Add the chicken breasts and saute until fully cooked, flipping halfway. This will take about 4-5 minutes per side but will depend on thickness of the chicken. When juices run clear, take chicken out of the pan and set aside. Let the chicken sit for 5 minutes and slice into strips.
Meanwhile, add the remaining half of the oil to the same skillet. Add the bell peppers, snap peas and onions and saute on medium-high heat until they are caramelized and tender but still have some crunch to them. This should take about 4-5 minutes. Add the garlic, ginger and jalapeño and cook for an additional minute.
Add the sliced chicken back to the pan and stir in the hoisin sauce and soy sauce. Cook for 2-3 minutes. Take it off of the heat and add in the lime juice and basil. Serve immediately with a side of rice.
