If you like spicy dishes then you are going to LOVE this Thai Spicy Basil Chicken Stir-Fry recipe. The dish is full of veggies and can be prepared in one skillet. Serve with some rice and it’s a great Thai dinner for 4-6 hungry folks.
This recipe came about because my husband absolutely loves spicy Thai dishes, but where we live there is only one Thai restaurant and the spicy dish he tried there was not spicy enough. I found a spicy shrimp recipe in a magazine and made some modifications to suit our tastes and voilà! Thai Spicy Basil Chicken Stir-Fry.
It does take a little bit of time getting all of the vegetables prepped, but once the prep work is done, the rest goes by fast.
We julienne a red and green bell pepper and also cut an onion into slices roughly 1-2 inches long. For added texture, we slice a couple of peeled carrots on the diagonal. For heat, we use sliced jalapenos and serrano chiles, leaving the seeds in. For less heat, you can remove the seeds.
You can’t have Thai Spicy Basil Chicken Stir-Fry without basil. I find it sometimes easier to buy one of the organic whole plants at the grocery store because it takes about a cup of basil in this recipe. I wash the leaves and roll them up and then slice them thin. (This is called chiffonade.)
Once all of the prep work is done, it’s time to get cooking! We like to serve this over a bed of jasmine rice.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 736 Total Fat: 46g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 36g Cholesterol: 98mg Sodium: 1584mg Carbohydrates: 41g Fiber: 7g Sugar: 21g Protein: 41g
This Thai Spicy Basil Chicken Stir-Fry recipe has become a family favorite, thanks to flavor profile and heat. If you like spicy dishes, too, then you will probably like my recipe for Peppered Cornbread which is made using habanero cheese and jalapenos, as well as my recipe for Pineapple Habanero Jelly, when served with crackers and cream cheese, is a great appetizer.