Thai Basil Stir Fry Chicken
If you have been globe hopping with us for the last five months or so, then you may have made a trip or two to an international grocery. As we approach our visit to Thailand, I wanted to share with you a dish that proves it is getting easier every day to create globally inspired dishes in your own kitchen without making trips all over town (or the internet) for unusual spices and ingredients. For example, I have found this sweet chili garlic sauce in the ethnic aisle of my local grocery store, and I do not even live in a major metropolitan area. Thai food especially is growing in global popularity, and spices, mixes, and sauces are easier to find. Not only that, but many cookbooks and recipe blogs are including international dishes – we thought we’d hop on the train! If you want this dish to be a little more authentic or don’t like buying prepared sauce and mixes, you can check out our recipe for homemade Chile Garlic Sauce.
This dish also proves that our International Mini Menu Series is not just for those who are free of
whiners little people who resist a departure from mac and cheese or chicken fingers. My children (5 and 3) ate multiple bowls of this dish. We have made a habit of exposing them to foods we like, even if they are a little spicy, but this particular dish is quite mild. It is more sweet than spicy. If you are like me and my husband, you will probably want to add some Sriracha! Thai food is actually a family favorite for us, so I had a lot of fun with this menu. Skip the take-out and spice up your own kitchen tonight. Enjoy!
Thai Basil Stir Fry Chicken
Kim @ Onceamonthmeals.com
- 1 teaspoons coconut oil
- 5 cups boneless, skinless chicken thighs cut into 1 inch chunks
- 1 teaspoons soy sauce
- 1 cups green bell pepper, sliced
- 1 cups red bell pepper, sliced
- 0.5 cups shallot, sliced
- 0.25 cups sweet garlic chili sauce
- 0.25 cups fresh Thai basil, chopped
- 2 cups jasmine rice, cooked
Heat a large wok or stir fry over medium high heat. Add coconut oil and melt. Toss chicken in a bowl with soy sauce until coated. Stir fry chicken in batches until cooked through and browned (about 5 minutes) and remove to a plate. Stir fry green peppers, red peppers, and shallots until softened, about 4-5 minutes. Add chicken back to the wok and reduce heat to low. Add sweet garlic chili sauce and fresh basil and toss to coat and warm through. Serve over hot jasmine rice.
Divide chicken and soy sauce among half of the gallon freezer bags. Divide green peppers, red peppers, and shallots among the remaining half of the gallon freezer bags. Divide sweet garlic chili sauce among pint freezer bags and place inside the bag with the vegetables. Divide cooked rice among quart freezer bags. Label all bags and freeze together. TO SERVE: Thaw chicken, sauce and rice bags. Keep vegetables frozen. Heat a large wok or stir fry over medium high heat. Add coconut oil and melt. Stir fry chicken in batches until cooked through and browned (about 5 minutes) and remove to a plate. Stir fry green peppers, red peppers, and shallots until softened, about 6-7 minutes. Add chicken back to the wok and reduce heat to low. Warm bag of sweet garlic chili sauce in your hands or under warm water. Add to the wok with fresh basil and toss to coat and warm through. Reheat jasmine rice in microwave for 1-2 minutes. Serve chicken and veggies over reheated jasmine rice.
**conversion chart image provided by Erik Spiekermann