← Back to Search Results
stir-frying Thai
Chicken, Basil, and Peanut Stir-Fry

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Thai cooking has bright flavors, but you don’t really need to get authentic ingredients to create a spicy stir-fry in that cooking’s tradition. Of course, if you have access to Thai fish sauce, holy basil, and chiles, you can use them. Otherwise, use supermarket groceries, just as I often do, and you will be perfectly happy with the results.

Yield: 4 servings

Ingredients

  • 1 pound boneless and skinless chicken breasts
  • 1 large red bell pepper
  • 1 large shallot
  • 1 jalapeno
  • 2 tablespoons vegetable oil
  • 2 packed cups fresh basil leaves
  • 2 tablespoons soy sauce
  • 1/3 cup salted peanuts
  • Hot cooked rice, preferably jasmine rice, for serving

Directions

PREP: Cut chicken breast into strips about 2 inches long and ½ inch wide. Cut out and discard membrane and seeds of red pepper; cut pepper into ½-inch dice. Thinly slice shallot crosswise; you should have about 1/3 cup. Cut jalapeño into thin rings; do not remove seeds.

1. Heat 1 tablespoon oil in large skillet over high heat. Add chicken and cook, stirring almost constantly, until lightly browned and cooked through, about 5 minutes. Transfer chicken to a plate.

2. Add remaining tablespoon oil to skillet and heat over high heat. Add red pepper and jalapeño and cook, stirring almost constantly, until red pepper begins to soften, about 1 minute. Add shallot and stir until it softens, about 30 seconds.

3. Return chicken to skillet. Add basil and soy sauce. Cook, stirring almost constantly, until basil wilts, about 1 minute. Stir in peanuts. Serve hot, spooned over the rice.

Variation

Add 2 garlic cloves, thinly sliced, to the skillet with the shallots.

Notes

Many markets now carry bags of washed basil leaves. If you are using basil from a bunch, pluck the basil leaves from the stems. Place them in a large bowl of cold water to loosen any grit. Lift the leaves from the water, leaving any grit behind in the bottom of the bowl, and place them in a salad spinner. Give the leaves a few whirls in the spinner to dry them.

Dressing Chicken, Basil, and Peanut Stir-Fry Up: If you live near an Asian market, or if your supermarket carries Asian groceries (as many do), make the following changes:

Substitute Thai fish sauce for the soy sauce.

Substitute Thai basil (also known as holy basil) for the regular basil.

Substitute a small Thai chile for the jalapeño.


© 2005 Leslie Revsin

Note from Cookstr's Editors

Nutritional information does not include hot cooked rice, preferably jasmine rice, for serving.

 

Nutritional Information

Nutrients per serving (% daily value)

288kcal (14%)
40mg (4%)
58mg (96%)
111mcg RAE (4%)
662mg
69mg
29g
3g
2g
7g
72mg (24%)
737mg (31%)
2g (10%)
16g (25%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
raos-cookbook Rao's Cookbook
by Frank Pellegrino
food-to-live-by Food to Live By
by Myra Goodman
nigella-express Nigella Express
by Nigella Lawson
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
west-coast-cooking West Coast Cooking
by Greg Atkinson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-sweet-life The Sweet Life
by Kate Zuckerman
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?