Thai Chicken Stir-Fry

Prep Time: 10 min
Cook Time: 10 min
Serves: 4

Bok choy, bird chilies, and Thai basil combine to create a flavourful stir-fry that’s off the beaten path.


1 lb (0.5 kg) chicken breasts, cut into thin strips
1 tsp (5 mL) oil
2 tsp (10 mL) oil
3 cloves garlic, chopped
8 baby bok choys
2 red hot chili peppers, small
2 tsp (10 mL) fish sauce
2 tsp (10 mL) sugar
1/4 tsp (1.25 mL) black pepper, ground
3/4 cups (175 mL) cilantro, chopped
3/4 cups (175 mL) Thai basil, chopped
1 lime, small, juiced


1 Heat wok over high heat until hot.
2 Add 1 tsp (5 mL) oil and swirl to coat.
3 Add the chicken. Stir-fry for 2 minutes, until browned and cooked through. Transfer to a plate. Add remaining 2 tsp (10 mL) oil, garlic and Bok Choy to wok. Stir-fry for 1 minute.
4 Add chicken with juices, chilli, fish sauce, sugar, black pepper and 2 Tbsp (30 mL) water. Stir-fry for 1 minute. Add cilantro, basil and lime juice. Stir-fry for 1 minute or until heated through.
5 Serve over rice.