Do you know that I once told myself that I wouldn’t ever post a stir fry recipe!? My idea of stir frying was to throw whatever vegetables I had in a pan with some soy sauce and call it a day. Who needs a recipe for that!? Well the three ginormous basil plants have me desperate for some new ideas, and I’m obsessed with this one. I’ve made it twice since last week. The 3 sauce combinations give this meal an excellent flavor. And I’m in love with the texture that the Bok choy adds. The white part has a subtle crunch to it and the leafy greens that you add at the end are really tasty.
Look at me, Mrs. Healthy over here. Well…I am today at least 😉 (By the way- if you’re scared of the kale, don’t be. It’s really good in stir fry and oh-so healthy)
So- got any other basil ideas for me?! Hmmm?? I could use about 72.
- 1 medium bok choy, diced, whites and greens separated
- ½ diced yellow onion
- ½ red bell pepper, sliced
- ½ cup sliced carrots
- ¾ cup string beans
- ¾ cup broccoli, chopped
- 12 ounces boneless skinless chicken breasts, cubed
- 1 cup kale, chopped
- 2 teaspoons garlic, mined
- 1 teaspoon red pepper flakes
- ¼ cup basil, shredded
- peanut oil, for stir frying
- ½ cup toasted almond slices
- 2 Tablespoons fish sauce
- 2 teaspoons sugar
- 2 Tablespoons Soy Sauce (consider using low-sodium)
- 2 Tablespoons oyster sauce
- 4 Tablespoons water
- 1 teaspoon chili paste
- 1 teaspoon cornstarch
- 2 Tablespoons water
- Heat the oil in a large pan or wok over medium heat. Add the onions, peppers, carrots, broccoli, string beans, and white part of boy choy until tender. Add the kale and reduce heat to low.
- In another pan, cook the chicken, garlic, and red pepper flakes until the chicken is white and cooked through. Add the chicken to the vegetables and stir in each of the sauce in the order listed.
- Add the green part of bok choy and basil, stire until warm and wilted.
- Top with almond slices and serve.
I omit the fish sauce from sauce #1- I feel that oyster sauce is enough 😉
Recipe Source: Food.com