Asian

Spicy Thai Basil Chicken and Veggie stir-fry is for Dinner.

Spicy Thai Basil Chicken and Veggie stir-fry takes 120 minutes to prepare.

Spicy Thai Basil Chicken and Veggie stir-fry takes 30 minutes to cook.

Spicy Thai Basil Chicken and Veggie stir-fry makes 4 servings.

The ingredients for Spicy Thai Basil Chicken and Veggie stir-fry are:

*Yellow Squash, Fresh, 6 oz (remove)
Zucchini, 170 grams (remove)
*Onion (Yellow), 1 med, raw, 1 serving (remove)
*White Rice, medium grain, .5 cup (remove)
Egg, fresh, 2 large (remove)
*Chicken Breast, Canned, Kirkland Signature (Costco), 12.5 oz (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
*Chili Oil, 1 tbsp (remove)
Pepper, red or cayenne, 1 tsp (remove)
*Basil, Fresh (5g or 10 leaves), 2 tbsp (remove)
*Fresh Garlic Minced, 1 tbsp (remove)
*Fish Sauce, 2 tbsp (remove)

Here is how you make Spicy Thai Basil Chicken and Veggie stir-fry:

Makes 4 servings.- Slice & quarter Squash and Zucchini. Quarter onion and cut into 1/2" strips. Chop 10 fresh basil leaves (about 2 T). Put all in a Zip-Loc baggie with olive oil, salt and black pepper. Shake it real good to coat everything. Marinate in fridge for about an hour or two.- Prepare white rice according to package. Set aside when it's ready.- Heat a 12" skillet or wok to med-hi. Add chili oil, red pepper flakes and minced garlic. Sautee for about 2-3 minutes.- Add in veggies and canned chicken and stir. Cook until onions are desired tenderness. - Move veggies to 1 side of the pan, then add eggs. (break yokes and scramble eggs) Keep the eggs & veggies separate until eggs are almost cooked. Then stir eggs and veggies together. - Add rice and stir it all together. - Add fish sauce, then stir in remaining 5-10 basil leaves. Remove from heat and serve. Garnish with a sprig of fresh basil if desired.NOTE: For a lower-sodium recipe, use 2 boneless skinless chicken breasts instead of canned chicken. Also, you can reduce the fish sauce, which has a lot of sodium.Number of Servings: 4Recipe submitted by SparkPeople user AREKU1.

The nutritional information for Spicy Thai Basil Chicken and Veggie stir-fry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 257.1

• Total Fat: 10.5 g
• Cholesterol: 153.1 mg
• Sodium: 1,103.3 mg
• Total Carbs: 13.4 g
• Dietary Fiber: 1.9 g
• Protein: 25.9 g

Spicy Thai Basil Chicken and Veggie stir-fry is Asian cuisine.