Lime wedges, crispy shallots and/or crushed red pepper flakes for garnish (optional)
1
In large skillet, heat oil over medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Add beans; cook and stir 3 minutes or until internal temperature of chicken reaches 165°. Add pepper and shallots; cook and stir 1 minute or until vegetables are tender-crisp. Add ginger, garlic, oyster sauce and fish sauce; cook and stir gently 30 seconds or until heated through. Fold in basil. Makes about 6 cups stir-fry.
2
Serve stir-fry garnished with lime wedges, crispy shallots and/or crushed red pepper flakes, if desired.
Aromatic and full of punchy flavors, this chicken stir-fry is your weeknight dinner hero. Packed with tender veggies, bold sauces, and fresh basil, it's a quick, savory dish that delivers takeout-style satisfaction in under 20 minutes.
Ingredients
1tsptoasted sesame oil
1 ½lbsboneless, skinless chicken breasts, cut into 1-inch pieces
Lime wedges, crispy shallots and/or crushed red pepper flakes for garnish (optional)
Directions
1
In large skillet, heat oil over medium-high heat. Add chicken; cook and stir 5 minutes or until browned. Add beans; cook and stir 3 minutes or until internal temperature of chicken reaches 165°. Add pepper and shallots; cook and stir 1 minute or until vegetables are tender-crisp. Add ginger, garlic, oyster sauce and fish sauce; cook and stir gently 30 seconds or until heated through. Fold in basil. Makes about 6 cups stir-fry.
2
Serve stir-fry garnished with lime wedges, crispy shallots and/or crushed red pepper flakes, if desired.
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
