Ingredients and Weight:
- 1 pound boneless, skinless chicken breasts, sliced into thin strips
- 1/2 cup Thai basil leaves, coarsely chopped
- 1/4 cup holy basil leaves, coarsely chopped
- 1/4 cup vegetable oil
- 4 garlic cloves, minced
- 1 large red bell pepper, sliced into thin strips
- 1 large yellow bell pepper, sliced into thin strips
- 1 large green bell pepper, sliced into thin strips
- 1 cup chicken broth
- 1/4 cup oyster sauce
- 1/4 cup brown sugar
- 2 tablespoons fish sauce
- 1 lime, juiced
- 1 teaspoon red chili flakes
Preparation Time:
10 minutes
Cooking Time:
15 minutes
Difficulty Level:
2
Preparation Method Steps:
- In a large skillet, heat the vegetable oil over medium-high heat.
- Add the chicken strips and garlic and cook until the chicken is browned on both sides.
- Add the bell peppers and cook until softened, about 5 minutes.
- Stir in the chicken broth, oyster sauce, brown sugar, fish sauce, lime juice, and chili flakes.
- Bring to a boil, then reduce heat and simmer for 10 minutes.
- Stir in the basil leaves and cook for 1-2 minutes more.
- Serve over rice or noodles.
Nutritional Information:
Per serving (1 cup):
- Calories: 350
- Fat: 15g
- Carbohydrates: 30g
- Protein: 25g
Dish Characteristics:
- Savory and flavorful
- Mildly spicy
- Balanced flavors of sweet, sour, and salty
- Vibrant colors from the bell peppers and basil
User Comments:
- "This dish is so easy to make and it's absolutely delicious!"
- "The flavors are amazing and the chicken is cooked to perfection."
- "I love the combination of basil and bell peppers."
- "This is my new go-to Thai dish!"
- "I've made this several times now and it's always a hit with my guests."
Special Precautions and Tips:
- If you can't find Thai basil, use regular basil instead.
- Adjust the amount of chili flakes to taste.
- Serve this dish with a side of jasmine rice or Pad Thai noodles.
