
Time
30 minutes
Servings
4
Calories
559
A quick stir-fry dish bursting with flavor featuring tender chicken and fragrant Thai basil, perfect for a busy weeknight.
559
cal
33.1g
protein
79.9g
carbs
10.5g
fat
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken breast | 1 lbs | 129 | 24g | 0g | 3g | |||
| Thai basil | 1 cup | 2 | 0g | 0g | 0g | |||
| bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| garlic | 4 cloves | 5 | 0g | 1g | 0g | |||
| soy sauce | 3 tbsp | 8 | 1g | 1g | 0g | |||
| oyster sauce | 2 tbsp | 5 | 0g | 1g | 0g | |||
| fish sauce | 1 tbsp | 2 | 0g | 0g | 0g | |||
| sugar | 1 tsp | 4 | 0g | 1g | 0g | |||
| vegetable oil | 2 tbsp | 60 | 0g | 0g | 7g | |||
| red chili | 1 pieces | 0 | 0g | 0g | 0g | |||
| rice | 2 cups | 338 | 7g | 74g | 1g |
| Done | Ingredient | Qty | Cal | P | C | F | Source | |
|---|---|---|---|---|---|---|---|---|
| chicken breast | 1 lbs | 129 | 24g | 0g | 3g | |||
| Thai basil | 1 cup | 2 | 0g | 0g | 0g | |||
| bell pepper | 1 whole | 8 | 0g | 2g | 0g | |||
| garlic | 4 cloves | 5 | 0g | 1g | 0g | |||
| soy sauce | 3 tbsp | 8 | 1g | 1g | 0g | |||
| oyster sauce | 2 tbsp | 5 | 0g | 1g | 0g | |||
| fish sauce | 1 tbsp | 2 | 0g | 0g | 0g | |||
| sugar | 1 tsp | 4 | 0g | 1g | 0g | |||
| vegetable oil | 2 tbsp | 60 | 0g | 0g | 7g | |||
| red chili | 1 pieces | 0 | 0g | 0g | 0g | |||
| rice | 2 cups | 338 | 7g | 74g | 1g |
Step 1
Cook rice according to package instructions.
Step 2
Slice chicken breast into thin strips.
Step 3
Heat oil in a pan over medium-high heat, add garlic and red chili and sauté for 30 seconds.
Step 4
Add chicken to the pan, and cook until no longer pink, about 5 minutes.
Step 5
Add bell pepper, soy sauce, oyster sauce, fish sauce, and sugar, stir until combined.
Step 6
Add Thai basil and toss for another minute until wilted.
Step 7
Serve hot over rice.
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