Chicken and Basil Stir-Fry

Gluten Free
Dairy Free
Health score
15%
Chicken and Basil Stir-Fry
45 min.
4
175kcal

Suggestions


Looking for a healthy and delicious dish that’s bursting with flavor? This Chicken and Basil Stir-Fry is a perfect choice! Packed with the aromatic fragrance of fresh basil, the zing of garlic and ginger, and the mild heat from chili flakes, this dish is a delightful blend of savory, spicy, and fresh. Plus, it’s quick and easy to make, ready in just 45 minutes, making it an ideal option for both lunch and dinner. Whether you're serving it to family or preparing a meal for yourself, the light, yet satisfying nature of this stir-fry makes it a winner in any kitchen.

This dish is not only full of bold flavors, but it’s also gluten-free and dairy-free, so it’s perfect for anyone with dietary restrictions or anyone simply looking for a healthier alternative to traditional stir-fries. The lean chicken breast adds a great protein boost, while the minimal use of oil keeps it light and nutritious. Each serving provides a generous portion of protein and essential nutrients without the heavy calories, making it a great choice for a healthy, balanced meal.

If you love the taste of fresh basil and want to enjoy a satisfying yet light meal, this Chicken and Basil Stir-Fry is the recipe to try. The combination of zesty ginger, garlic, and a touch of fish sauce creates a savory sauce that coats the tender chicken perfectly. Your taste buds will be in for a treat with every bite!

Ingredients

  • cups basil fresh packed rinsed (see notes)
  • 0.3 teaspoon pepper hot
  • teaspoons cornstarch 
  • 0.7 cup fat-skimmed beef broth 
  • tablespoon ginger fresh minced
  • tablespoon garlic minced
  • servings salt 
  • tablespoon fish sauce (nuoc mam or nam pla)
  • tablespoon vegetable oil 
  • pound chicken breast halves 

Equipment

  • bowl
  • frying pan

Directions

  1. Rinse chicken and pat dry.
  2. Cut crosswise into 1/8-inch-thick strips 2 to 3 inches long.
  3. Place a 10- to 12-inch nonstick frying pan over high heat; when hot, add oil, garlic, ginger, chili flakes, and the chicken. Stir often until chicken is no longer pink in the center (cut to test), 3 to 4 minutes.
  4. In a small bowl, mix broth, fish sauce, and cornstarch until smooth.
  5. Add to pan and stir until sauce is boiling, about 1 minute.
  6. Add basil leaves and stir just until barely wilted, about 30 seconds.
  7. Add salt to taste and pour into a serving bowl.

Nutrition Facts

Calories175kcal
Protein59.21%
Fat34.6%
Carbs6.19%

Properties

Glycemic Index
28.75
Glycemic Load
0.36
Inflammation Score
-7
Nutrition Score
17.618695554526%

Flavonoids

Kaempferol
0.01mg
Myricetin
0.03mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:175.1kcal
8.76%
Fat:6.56g
10.09%
Saturated Fat:1.18g
7.36%
Carbohydrates:2.64g
0.88%
Net Carbohydrates:2.22g
0.81%
Sugar:0.33g
0.37%
Cholesterol:72.57mg
24.19%
Sodium:836.75mg
36.38%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.25g
50.5%
Vitamin K:81.35µg
77.47%
Vitamin B3:12.35mg
61.73%
Selenium:37.93µg
54.19%
Vitamin B6:0.93mg
46.53%
Phosphorus:256.85mg
25.69%
Vitamin A:1021.3IU
20.43%
Vitamin B5:1.72mg
17.21%
Potassium:514.77mg
14.71%
Manganese:0.28mg
13.94%
Magnesium:50.73mg
12.68%
Vitamin B2:0.14mg
8.33%
Vitamin C:5.34mg
6.47%
Iron:1.15mg
6.4%
Copper:0.12mg
6.06%
Vitamin B1:0.09mg
5.78%
Zinc:0.86mg
5.7%
Vitamin B12:0.32µg
5.4%
Folate:19.74µg
4.93%
Vitamin E:0.69mg
4.61%
Calcium:45.43mg
4.54%
Fiber:0.42g
1.67%
Source:My Recipes