Recipes / Dinner

Thai Basil Stir Fry Chicken - Dump and Go Dinner

Plan This Recipe Print

Thai Basil Stir Fry Chicken - Dump and Go Dinner

Kim
The Cook
4 Servings
9 Ingredients
3 Comments

Expand your culinary horizons with this Thai Basil Stir Fry Chicken. Bursting with color and flavor this international dinnertime adventure is one for the whole family.

Read More
4 Servings
9 Ingredients
3 Comments

Ingredients

  • 5 cups dice Chicken, Thighs, Boneless/Skinless
  • 1 teaspoon Soy Sauce
  • 1 cup slice Bell Pepper, Green
  • 1 cup slice Bell Pepper, Red
  • ½ cups slice Shallot
  • ¼ cups Spicy Thai Chili Sauce
  • 2 cups cook Jasmine Rice
Serving Day Ingredients
  • 1 teaspoon Coconut Oil
  • ¼ cups chop Thai Basil

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide chicken and soy sauce among half of the indicated gallon freezer bags.
  2. 7457988 Upgrade to a paid membership 68169 to unlock all instructions 45062
  3. 2607414 Upgrade to a paid membership 92853 to unlock all instructions 15125
  4. 6055286 Upgrade to a paid membership 37701 to unlock all instructions 73671
  5. 164346 Upgrade to a paid membership 33257 to unlock all instructions 23811

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

Stovetop

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. 946660 Upgrade to a paid membership 57684 to unlock all instructions 51634
  3. 5239783 Upgrade to a paid membership 35224 to unlock all instructions 94706
  4. 6686600 Upgrade to a paid membership 2072 to unlock all instructions 64039
  5. 6167219 Upgrade to a paid membership 47984 to unlock all instructions 17742
  6. 9733775 Upgrade to a paid membership 82404 to unlock all instructions 31588
  7. 1927340 Upgrade to a paid membership 37748 to unlock all instructions 86244
  8. 3947852 Upgrade to a paid membership 3597 to unlock all instructions 16303

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Heat a large wok or stir fry over medium high heat. Add coconut oil and melt.
  2. Toss chicken in a bowl with soy sauce until coated.
  3. Stir fry chicken in batches until cooked through and browned (about 5 minutes) and remove to a plate
  4. Stir fry green peppers, red peppers, and shallots until softened, about 4-5 minutes.
  5. Add chicken back to the wok and reduce heat to low.
  6. Add sweet garlic chili sauce and fresh basil and toss to coat and warm through.
  7. Serve over hot jasmine rice.

Categories

shellfish-free, fish-free, dairy-free, spring, summer, fall, winter, egg-free

Categories

shellfish-free, fish-free, dairy-free, spring, summer, fall, winter, egg-free

3 Comments

Join the discussion

  2. Hi, I had a question about the serving sizer and number of gallon bags needed. Does 6 servings mean 6 different meals or is each recipe doubled and contains 6 servings each. Thaks!

    Reply

    1. Hi Jennifer! This recipe serves 4 people but if you are looking at documents for 6 servings, it would mean that each recipe is doubled and you are cooking for 6 servings each. Gallon bags are a little different with 6 servings as well. We assume a gallon bag will hold 4 servings. So anytime you are cooking for 6, you will divide all of the food between 4 bags and then defrost 2 bags when you are ready to eat it. Hope that helps but if you have more questions, feel free to email us at info at onceamonthmeals.com

      Reply