recipes / Dinner / Thai Basil Stir Fry Chicken

Thai Basil Stir Fry Chicken

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 Meet The Cook OAMM Staff Member Spotlight - Kim Kim Print
Thai Basil Stir Fry Chicken

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 Sweet and Spicy Garlic Chile Sauce
  • 2 cups cook Jasmine Rice
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 1 teaspoon Coconut Oil
  • ¼ cups Thai Basil

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  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.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. Divide chicken and soy sauce among half of the indicated gallon freezer bags.
  2. Divide green peppers, red peppers, and shallots among the remaining half of the indicated gallon freezer bags.
  3. Divide sweet garlic chili sauce among pint freezer bags and place inside the bag with the vegetables.
  4. Divide cooked rice among quart freezer bags.
  5. Label all bags and freeze together.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

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

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