Stir-Fried Basil Chicken Recipe

Nutrition Facts

  • One serving:
  • (prepared with reduced-sodium soy sauce)
  • Calories:
  • 317
  • Fat:
  • 12 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 110 mg
  • Sodium:
  • 307 mg
  • Carbohydrate:
  • 8 g
  • Fiber:
  • 4 g
  • Protein:
  • 44 g
  • Diabetic Exchange:
  • 6 very lean meat, 2 fat, 1 vegetable.


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Stir-Fried Basil Chicken

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Fresh basil is a standout in this easy-to- make entree from Mildred Sherrer, a field editor in Fort Worth, Texas.

SERVINGS: 4

CATEGORY: Main Dish

METHOD: Stir-Fry

TIME: Prep: 15 min. + marinating Cook: 10 min.

Ingredients:

  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1-3/4 pounds boneless skinless chicken breasts, cut into strips
  • 3 green onions, sliced
  • 6 teaspoons canola oil, divided
  • 3 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 6 cups sliced bok choy
  • 1 cup loosely packed fresh basil leaves, thinly sliced

Directions:

In a large resealable bag, combine the water, soy sauce and sugar; add chicken. Seal bag and turn to coat. Refrigerate for 30 minutes.
    In a wok or skillet, stir-fry the onions in 1 teaspoon oil until crisp-tender. Stir in the garlic and pepper flakes; cook and stir for 1 minute. Remove and keep warm.
    Drain and discard any marinade from chicken. In the same wok, stir-fry the chicken in 3 teaspoons oil for 4-5 minutes or until juices run clear. Meanwhile, in another skillet, saute the bok choy in remaining oil until crisp-tender. Add onion mixture to chicken. Stir in basil; heat through. Serve over bok choy. Yield: 4 servings.


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