Thai Basil Chicken Stir-Fry with Zucchini and Bell Peppers
Experience the bold flavors and vibrant colors of this authentic Thai stir-fry, where tender chicken, crisp zucchini, and sweet bell peppers unite in a symphony of taste and texture. The fragrant Thai basil, fiery chili, and aromatic garlic infuse each bite with a spicy, savory warmth, while the tangy lime juice and fish sauce add a delightful burst of umami. This dish is not only a feast for the palate but also a visual celebration, with its vibrant greens, reds, and yellows. Serve it over steamed jasmine rice to complete this unforgettable culinary journey.
Ingredients
- •1 pound ground chicken
- •1 cup sliced zucchini
- •1 cup sliced bell peppers
- •3 cloves garlic, minced
- •2 Thai chilies, minced (optional: 1 teaspoon dried crushed chili for less heat)
- •1 cup Thai basil leaves
- •2 tablespoons vegetable oil
- •2 tablespoons fish sauce
- •2 tablespoons soy sauce
- •2 tablespoons lime juice
- •2 tablespoons palm sugar or brown sugar
- •Optional: Steamed jasmine rice for serving
Dietary Info
Instructions
- 1
1. In a small bowl, combine fish sauce, soy sauce, lime juice, and palm sugar, stirring until the sugar dissolves. Set aside.
- 2
2. Heat the vegetable oil in a large skillet or wok over high heat. Add the garlic and chili, sautéing for 30 seconds or until fragrant.
- 3
3. Add the ground chicken and cook, breaking it up with a spoon, until browned and cooked through, approximately 5 minutes.
- 4
4. Stir in the zucchini and bell peppers, cooking until the vegetables are tender-crisp, approximately 3 minutes.
- 5
5. Pour the sauce mixture over the chicken and vegetables, tossing to combine.
- 6
6. Remove the skillet from the heat and stir in the Thai basil leaves.
- 7
7. Optional: Serve over steamed jasmine rice to enjoy the full range of textures and flavors.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
