Thai Garlic and Basil Chicken
When I made this Thai-style chicken for our guests, the kids all wanted seconds.
Ingredients
- 2 Tbsp. canola or vegetable oil
- 8 cloves garlic minced, about 2 Tbsp.
- 1 red onion quartered top-to-bottom and cut into strips
- 2 red bell peppers cut into thin strips, about 1-inch long
- 1 1/2 lbs. boneless, skinless chicken breasts cut into 1-inch pieces
- 5 Tbsp. reduced-sodium soy sauce use wheat/gluten-free, if needed
- 1 Tbsp. brown sugar
- 1 1/2 - 2 cups fresh basil leaves coarsely chopped
Instructions
- In a large nonstick skillet or wok over medium-high heat, heat the oil.
- Add the garlic, onions, and peppers and sauté them for 2 minutes.
- Add the chicken and stir-fry it until it starts to brown on all sides, but is not cooked through, 3 - 5 minutes.
- Meanwhile, in a small bowl, combine the soy sauce and sugar, and add that to the pan.
- Continue to cook the chicken, uncovered, tossing it occasionally, until the chicken is just cooked through, 2 - 3 more minutes. (At this point you can cool and refrigerate the chicken for up to 3 days, or freeze it for up to 3 months. Add the basil just before serving it.)
- Add the basil, toss it well, and serve it, or cover it until you are ready to serve.
Notes
Slow Cooker Directions: Combine all ingredients in the slow cooker, and cook on low for 6 - 7 hours or on high for 3 - 3 1/2 hours. To intensify the flavor, you may want to wait to add the basil until the last 30 - 60 minutes of cooking time.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Peel the garlic, cut the onion and bell pepper, cut the chicken and refrigerate, or fully cook and refrigerate, or freeze the dish. Scramble Flavor Booster: Add up to 1 tsp. of diced fresh chilies, crushed red pepper flakes, or a little chili garlic paste when sautéing the chicken. Serve drizzled with additional soy sauce. Tip: Would you like your family to describe you as attentive, thoughtful and capable? A study done by the Cornell University Food and Brand lab determined that when the cook (usually mom or dad) included vegetables with the meal they prepared, they (and the meal) were perceived more positively. So, load some veggies onto your family’s plates. Maybe someone will even kiss the cook! Video: Watch Jessica make this on Facebook Live. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.) Do Ahead or Delegate: Peel the garlic, cut the onion and bell pepper, cut the chicken and refrigerate, or fully cook and refrigerate, or freeze the dish. Scramble Flavor Booster: Add up to 1 tsp. of diced fresh chilies, crushed red pepper flakes, or a little chili garlic paste when sautéing the chicken. Serve drizzled with additional soy sauce. Tip: Would you like your family to describe you as attentive, thoughtful and capable? A study done by the Cornell University Food and Brand lab determined that when the cook (usually mom or dad) included vegetables with the meal they prepared, they (and the meal) were perceived more positively. So, load some veggies onto your family’s plates. Maybe someone will even kiss the cook! Video: Watch Jessica make this on Facebook Live. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Nutrition
Calories: 321kcalCarbohydrates: 13gProtein: 39gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 109mgSodium: 868mgPotassium: 916mgFiber: 2gSugar: 7gVitamin A: 2390IUVitamin C: 84mgCalcium: 54mgIron: 2mg
Tried this recipe?Let us know how it was!