RECIPES

Thai Chicken Stir-Fry

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

Prep Time

PT10M

Cook Time

PT10M

Serves

4

Ingredients

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

Instructions

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.