Thai stir-fries is one of the most versatile, nutritious and flavorful of all stir-fries. Basil Chicken incorporates a variety of fresh vegetables, making this dish a beautiful feast for all the senses. With easy preparations, you can make a large batch of this dish and save plenty for the rest of the week as it makes for great leftover eating. It’s vital to use fresh basil leaves here and no bottled substitutes will do.
2 boneless skinless chicken breasts
2 bok choy
3 tablespoons of vegetable oil
12 cloves of garlic minced
1/4 large red onion chopped into bite sized chunks
2 celery stalks chopped into bite sized chunks
1 zucchini chopped into bite sized chunks
1 yellow squash chopped into bite sized chunks
1/2 red bell pepper thinly sliced (julienned)
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons sweet soy sauce
2 tablespoons chili sauce (sambal oelek)
2 handfuls of basil leaves rinsed and drained
Trim ends off the bok choy; chop into bite size chunks. Wash the bok choy well and drain; set aside.
Trim any excess fat off of the chicken; cut into small bite size cubes. Set aside.
In a wok heat the oil on high heat. Stir-fry the garlic and onion until lightly browned and fragrant for just about 1 to 2 minutes. Add the cubed chicken and sauté until the exterior of the chicken is white.
Toss in all the vegetables and continue to stir-fry quickly until just mixed. Add the soy sauce, fish sauce, sweet soy sauce and chili sauce. Stir-fry thoroughly for another 2 minutes until vegetables are cooked but still crisp.
Remove from heat and add in the basil leaves, tossing thoroughly. Serve immediately.