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Stir-Fried Basil Chicken

 Stir-Fried Basil Chicken
Fresh basil is a standout in this easy-to- make entree from Mildred Sherrer, a field editor in Fort Worth, Texas.
4 ServingsPrep: 15 min. + marinating Cook: 10 min.


  • 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


  • 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 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 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 with bok choy. Yield: 4 servings.

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Stir-Fried Basil Chicken (continued)

Nutritional Facts: 1 serving (prepared with reduced-sodium soy sauce) equals 317 calories, 12 g fat (2 g saturated fat), 110 mg cholesterol, 307 mg sodium, 8 g carbohydrate, 4 g fiber, 44 g protein. Diabetic Exchanges: 5 lean meat, 2 fat, 1 vegetable.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer