Quick Chicken and Thai Basil with Vegetables

1 chicken breast
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon freshly squeezed lime juice
1 teaspoon brown sugar
1 teaspoon cornstarch
1 small yellow squash, sliced
1 medium to large carrot, sliced
1 scallion, sliced
1/2 of a small onion, sliced
1 clove of garlic, chopped
1 red chili pepper, chopped
oil, for cooking
a handful of Thai basil

Cut your chicken into slices and put it in a bowl. Season with the fish sauce, soy sauce, lime juice, brown sugar and cornstarch. Stir it up and let it sit while you’re preparing the other ingredients.

Chop, slice, and dice all the veg and the garlic. When you’re ready to cook, heat a wok over medium high heat and add a couple tablespoons of oil. Add the chicken and stir-fry until it’s got some color. Take the chicken out of the pan and set aside.

Add a little more oil to the pan and add all your vegetables, garlic, and chili. Stir-fry for a few minutes until the vegetables are tender. Add the chicken back to the pan along with the Thai basil and stir-fry until everything is well-combined, and the basil is wilted. Plate, and serve hot with some rice!

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