Chicken Stir Fry with Basil and VegetablesCourse: DinnerDifficulty: Easy
We love stir fry’s and really one doesn’t need a recipe. We choose different meats or even make it vegetarian. I like to do this in a Wok and like to serve stir fry’s with brown rice or noodles. My kids love Asian food. I like to incorporate different flavors from hoisin sauce, fish sauce, chili garlic paste, curry paste, soy sauce, and more. My kids love to eat with chop sticks and are quite good at it. I always garnish my stir fry’s with a combo of fresh mint, basil and cilantro.
1 lb boneless, skinless chicken breast halves, pork tenderloin, flank steak or meat from a turkey leg/thigh, cut into bite size pieces
2 Tablespoon avocado oil, divided
1 Tablespoon each minced garlic and fresh ginger
1/4 teaspoon chili garlic paste
2/3 cup chicken broth
1 Tablespoon fish sauce
2 teaspoons cornstarch
2 bell peppers, tops cut off, seeded, and sliced thin
1 small bunch of asparagus tips
3 cups lightly packed basil leaves
- Slice the chicken into bite size pieces and season with salt and pepper. Arrange all your ingredients so they are close by.
- In a Wok over medium high heat, heat 1 Tablespoon oil, add the chicken pieces, garlic, ginger, and garlic chili paste. Cook, stirring until the chicken becomes opaque. Remove chicken to a plate.
- Add remaining Tablespoon of oil, and add peppers and asparagus spears. Stir until vegetables soften and begin to change color.
- Mix the cornstarch and broth together.
- Add the chicken back to the Wok and pour in chicken broth and fish sauce. Turn the heat up and continue to stir. On it comes to a boil, turn the heat to low and cover for 5 minutes.
- Remove the lid, add in the basil and cook 1 more minute.
- Spoon rice onto plate or noodles and add the stir fry on top. garnish with more fresh herbs.