|Nutritional Guidelines (per serving)|
|Servings: Serves 2-3|
|Amount per serving|
|% Daily Value*|
|Total Fat 44g||56%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 15g||55%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Like most Thai stir-fries, this personal favorite cooks up quickly once you have all the ingredients ready. Thai lime leaves (also known as kaffir or makrut lime leaves) are an essential part of this stir-fry, so don't skimp on them. You can buy lime leaves at most Asian grocery stores—look for them in frozen packets. Serve this stir-fry with jasmine rice or coconut rice.
- For the Sauce:
- 3 spring onions (sliced)
- 1 chili (red fresh, or 1 tsp. chili sauce add more or less according to your preference)
- 6 to 8 Makrut lime leaves (cut into strips with scissors (available frozen in Asian/Chinese food stores)
- 4 garlic cloves (minced)
- 2 tbsp. fish sauce
- 2 tbsp. lime juice
- 1/2 cup basil (fresh)
- 2 tbsp. coconut (canola, or other vegetable oil)
- 2 tbsp. soy sauce (regular)
- 1 tsp. dark soy sauce (or 1/2 tbsp. regular soy sauce)
- 1 to 2 tsp. sugar (brown)
- For the Chicken:
- 3 chicken breasts, or 5 to 6 thighs, cut into strips or bite-size pieces
- 2 bell peppers (1 red, 1 green, chopped into bite-size pieces)
- 1 onion (small chopped or cut into thin wedges)
- 1 handful basil (fresh)
- 2 tbsp. vegetable oil
Make the sauce by placing all sauce ingredients in a food processor or mini-chopper. When cutting the lime leaves, be sure to discard any inedible stems.
Process well to form a thick sauce or paste. Taste-test for sweetness/sour balance, adding more sugar to taste (you will adjust the other flavors later). Set aside.
Place 2 tbsp. oil in a wok or large frying pan and set over medium-high heat.
Add the onions and chicken.
Stir-fry 6 to 8 minutes, or until chicken is well cooked. When stir-frying, add a little white wine (1 tbsp. at a time) whenever the wok/pan becomes too dry. This will keep the ingredients cooking nicely without having to add more oil (and fat/calories).
Add the bell peppers, and stir-fry another 2 to 3 minutes, or until the bell pepper pieces have softened slightly and are bright in color.
Turn heat down to medium. Now add the sauce, stirring well to incorporate.
Try not to fry or over-heat this sauce, or you'll lose all the great flavor and health benefits.
Do a taste-test for salt and spice, adding more fish sauce if not salty enough, or more fresh chili (or chili sauce) if not spicy enough. If you prefer a "saucier" stir-fry, you can add a few tbsp. of chicken stock, coconut milk, or cream.