Home ยป Thai Basil Chicken Stir-Fry + Weekly Menu

Thai Basil Chicken Stir-Fry + Weekly Menu

Thai Basil Chicken Stir-Fry 1

Some weekends are just better than others. This weekend was one of the better, for sure. While Mr. P headed to his family’s home with the baby and the dog, I headed to Chicago to go to the wedding of a college friend. Of course I missed Shea (and Mr. P and Lily), but a little kiddo-less time is rejuvenating, for sure.

Being able to sleep until whenever? Priceless. My mom and I joked because I think so much of the time how nice it would be to have some “me” time…and then as soon as I have “me” time, I find myself missing the baby immediately. Oh, motherhood!

Thai Basil Chicken Stir-Fry 2

The wedding on Friday was beautiful and the Filipino families sure knew how to PARTY. The DJ was great – I almost felt like I was in a club…in a really great way. The food was great, as was the dancing, the location…and of course the bride. Beautiful and fun all around.

Saturday I got to catch up with a friend from college I haven’t seen in WAY, WAY, WAY too long. I got to meet her two beautiful girls and enjoy a lunch out with all of them plus her husband…her husband who is a loyal Prevention RD reader and who is also a self-proclaimed tostada addict.

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Robert: Make this recipe. You guys will love it. Promise! Even though it’s not a tostada…

My family and I watched the Hawks game (!) — even my brother was there. I got back rubs and had my mom play with my hair — two of my most favorite things. She even spoiled us with cinnamon rolls this morning.

I then battled Chicago traffic and then Indiana and Michigan road construction to get back in time to head to the grocery store with the baby…after a little snuggle, of course. 🙂

A full, fun weekend filled with lots of great eats. So join Robert in putting this recipe on deck in your kitchen soon. Deeeelish!Thai Basil Chicken Stir-Fry 4

Thai Basil Chicken Stir-Fry
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 Tbsp hoisin sauce
  • 1 Tbsp sugar
  • 1 Tbsp water
  • 1 Tbsp fish sauce
  • 1 Tbsp peanut oil
  • 3 garlic cloves, minced
  • 1 serrano chile, thinly sliced
  • 1½ lbs boneless, skinless chicken breasts, cut into ¼-inch-thick strips
  • 1 red bell pepper, cored and thinly sliced
  • ½ onion, thinly sliced
  • ½ cup fresh basil leaves, julienned
  • juice of ½ fresh lime
  1. In a small bowl, whisk together the hoisin, sugar, water, and fish sauce.
  2. Heat a wok or large skillet over high heat. Add oil; swirl to coat. Once oil is hot, add garlic and serrano chile; stir-fry 30 seconds or until fragrant. Add chicken and cook for 5-6 minutes. Add bell pepper and sliced onion; stir-fry 3-4 minutes or until vegetable begin to soften. Add hoisin mixture; bring to a boil. Cook 2-3 minutes or until slightly thickened. Top with basil and lime juice; serve immediately.
Recipe from Cooking Light
Nutrition Information
Serving size: about 1½ cups Calories: 236 Fat: 7.5 Carbohydrates: 10.0 Sugar: 4.0 Sodium: 542 Fiber: 2.0 Protein: 35.5 Cholesterol: 98
Weekly Menu: June 14th – 18th

Be well,


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