Thai
Thai Basil Chicken with Quinoa
A fresh and vibrant Thai-inspired dish featuring tender chicken stir-fried with aromatic basil and veggies, served over fluffy quinoa.
Total Time30 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
32
Protein
42
Carbs
18
Fat
5
Fiber
0g
Sodium
Ingredients
- 1 pound chicken breast, sliced thinly
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2 Thai bird's eye chilies, sliced (adjust for spice preference)
- 1 red bell pepper, sliced
- 1 cup snap peas
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- 2 cups cooked quinoa
- Lime wedges for serving
- Chopped cilantro for garnish
Instructions
- 1Heat the vegetable oil in a large skillet over medium-high heat.
- 2Add the minced garlic and chilies, sautéing for about 30 seconds until fragrant.
- 3Add the sliced chicken and cook until browned and cooked through, about 5-7 minutes.
- 4Stir in the red bell pepper and snap peas, cooking for an additional 3-4 minutes until the veggies are tender-crisp.
- 5In a bowl, mix the soy sauce, fish sauce, oyster sauce, and sugar. Pour this sauce over the chicken and vegetables, stirring to combine well. Cook for another 2-3 minutes until everything is well coated and heated through.
- 6Remove from heat and fold in the Thai basil leaves, allowing them to wilt slightly from the residual heat.
- 7Serve the basil chicken over a bed of quinoa, garnished with chopped cilantro and lime wedges on the side.
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