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.

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. 89761 Upgrade to a paid membership 83496 to unlock all instructions 36067
  3. 8832647 Upgrade to a paid membership 17384 to unlock all instructions 5693
  4. 2165592 Upgrade to a paid membership 4352 to unlock all instructions 11831
  5. 346488 Upgrade to a paid membership 30102 to unlock all instructions 20875

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. 2375823 Upgrade to a paid membership 14005 to unlock all instructions 46954
  3. 6673609 Upgrade to a paid membership 92361 to unlock all instructions 67084
  4. 2802531 Upgrade to a paid membership 45570 to unlock all instructions 44
  5. 8533405 Upgrade to a paid membership 12963 to unlock all instructions 65122
  6. 6465406 Upgrade to a paid membership 7713 to unlock all instructions 60466
  7. 3923267 Upgrade to a paid membership 51239 to unlock all instructions 59417
  8. 7329016 Upgrade to a paid membership 70610 to unlock all instructions 49816

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.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
about 2 cups
Amount Per Serving
Calories
486
Total Fat
10g
Saturated Fat
3g
Trans Fat
0g
Cholesterol
181mg
Sodium
415mg
Total Carbohydrates
46g
Fiber
2g
Sugar
4g
Protein
50g
WW Freestyle
10

3 Comments

Join the discussion
  1. 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!

    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