With a little twist on a classic favorite, this Thai Basil Chicken stir fry is one you won't get tired of eating.
img_0091 Pc: chef savvy
  Ingredients:
  • 2 tablespoons canola oil, divided
  • 2 whole boneless chicken breasts
  • 1 whole red bell pepper, sliced
  • 1 whole green bell pepper, sliced
  • 2 cups sugar snap peas
  • ½ onion, sliced
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon jalapeño, minced
  • ½ tablespoon gluten-free soy sauce
  • 1 tablespoon lime juice
  • 2 tablespoons basil, sliced
  Instructions:
  • Add 1 tablespoon of oil to a large skillet. Add in chicken breast and saute until fully cooked, flipping halfway. About 8 minutes.Take chicken out of the pan and set aside. Let the chicken sit for 5 minutes and slice into strips. Meanwhile, add the remaining 1 tablespoon of oil to the same skillet. Add in the bell peppers, snap peas and onions and saute on medium-high heat until they are carmelized and tender but still have some crunch to them. About 4-5 minutes. Add in the garlic, ginger and jalapeño and cook for an additional minute. Add the sliced chicken back to the pan and stir in the hoisin sauce and soy sauce. Cook for 2-3 minutes. Take off of the heat and add in the lime juice and basil. Serve immediately with a side of rice.