|Nutritional Guidelines (per serving)|
|Servings: 2 to 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 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.
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.
- Try not to fry or over-heat this sauce, or you'll lose all the great flavor and health benefits.