Thai Basil Chicken Stir-Fry with Mixed Vegetables and Cauliflower Rice
Equipment
- Large skillet
- Knife
- Cutting board
Ingredients
- 1 lb boneless skinless chicken breast, sliced into thin strips
- 1 medium head cauliflower, riced (about 4 cups)
- 2 cups mixed fresh vegetables (bell peppers, broccoli florets, and snap peas)
- 1 cup fresh Thai basil leaves
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons olive oil
- 3 tablespoons low-sodium soy sauce
- 1 teaspoon fish sauce
- 1 small onion, thinly sliced
- 1/2 teaspoon red chili flakes
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 5 to 6 minutes. Remove the chicken to a plate and set aside.
- Add the remaining tablespoon of olive oil to the same skillet. Stir in the onion, garlic, and ginger. Cook for 1 minute until fragrant.
- Add the mixed vegetables and cook for 3 to 4 minutes, stirring often, until they start to soften but still stay crisp.
- Return the cooked chicken to the skillet. Pour in the soy sauce and fish sauce. Stir everything together and cook for another 2 minutes.
- Add the cauliflower rice and red chili flakes. Cook for 3 minutes, stirring frequently, until the cauliflower rice is heated through.
- Turn off the heat and stir in the Thai basil leaves until they just wilt.
Notes
Add the basil right at the end so it keeps its bright color and aroma. If your family prefers milder heat, reduce the chili flakes or serve them on the side. Leftovers reheat well in a skillet with a splash of water to loosen the cauliflower rice.
Course: Main Course
Cuisine: Asian
Equipment: Large skillet, Knife, Cutting board
Cuisine: Asian
Equipment: Large skillet, Knife, Cutting board