Description
A quick and fragrant weeknight meal with tender chicken, crisp vegetables, and a punchy sweet-savory sauce, perfect for busy nights.
Ingredients
Scale
- 1 lb chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- Rice for serving
Instructions
- Pat the thinly sliced chicken dry and season lightly with a pinch of salt and pepper. Trim and slice the bell pepper and green beans. Mince the garlic. Measure out the sauces and sugar into a small bowl.
- In the small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until the sugar dissolves.
- Heat the vegetable oil in a large pan or wok over medium-high heat. Add garlic and sauté for 20–30 seconds. Add chicken in a single layer and cook until browned, about 4–6 minutes. Toss in the sliced bell pepper and green beans, stir-frying for 2–3 minutes until crisp-tender. Pour sauce over the chicken and vegetables, cooking for another minute.
- Turn off heat and quickly stir in Thai basil, tossing until wilted. Serve hot over steamed rice.
Notes
For a spicier version, add sliced fresh chilies. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 5g
- Sodium: 900mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 39g
- Cholesterol: 90mg