Ingredients with Measurements:
- 1 pound chicken breast, sliced into thin strips
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 kaffir lime leaves, thinly sliced
- 1/2 cup fresh basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 2 cups cooked rice
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the chicken and stir-fry for 3-4 minutes, until browned and cooked through. Remove from the wok and set aside.
3. Add the bell peppers, onion, garlic, and ginger to the wok and stir-fry for 2-3 minutes, until the vegetables are slightly softened.
4. Add the kaffir lime leaves, basil leaves, soy sauce, fish sauce, brown sugar, black pepper, and chicken broth to the wok. Stir to combine.
5. Return the chicken to the wok and stir-fry for an additional 2-3 minutes, until everything is heated through and the sauce has thickened slightly.
6. Serve the stir-fry over cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 360
- Fat: 10g
- Carbohydrates: 38g
- Protein: 30g
- Sodium: 800mg
- Fiber: 3g
Substitutions for ingredients:
- Chicken can be substituted with beef, pork, or tofu.
- Red and green bell peppers can be substituted with any other color of bell pepper.
- Chicken broth can be substituted with vegetable broth or water.
Variations:
- Add sliced mushrooms or baby corn to the stir-fry.
- Use shrimp instead of chicken for a seafood version.
- Add chopped peanuts or cashews for extra crunch.
Tips and tricks:
- Make sure to slice the chicken thinly so it cooks quickly and evenly.
- Use fresh basil leaves for the best flavor.
- If you can't find kaffir lime leaves, you can substitute with lime zest.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a wok or skillet over medium heat until heated through.
Presentation ideas:
- Serve the stir-fry in individual bowls with a garnish of fresh basil leaves.
Garnishes:
- Fresh basil leaves
- Chopped peanuts or cashews
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed broccoli
- Green beans
- Mixed greens salad
Troubleshooting advice:
- If the sauce is too thick, add a splash of chicken broth or water to thin it out.
- If the chicken is sticking to the wok, add a bit more oil.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kaffir lime leaves are commonly used in Thai cuisine and are known for their fragrant and citrusy flavor.
Flavor profiles:
- The stir-fry has a savory and slightly sweet flavor with a citrusy and herbal note from the kaffir lime and basil.
Serving suggestions:
- Serve the stir-fry over rice for a complete meal.
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Region: Thai