Thai Basil Lemongrass Honey Ginger Chicken Stir-Fry
Whether you use these exact veggies, substitute your favorites or use what you have in your refrigerator, your outcome will make everyone in your family very happy.
1 Tbsp Basil Lemongrass Olive Oil
1 ½ lbs boneless skinless chicken breasts or thighs, cut into bite size pieces (sub tofu for vg)
1 medium yellow onion, thinly sliced
1 bell pepper, sliced thinly
2 large carrots, julienned
2 cloves garlic thinly, sliced
2 stalks lemongrass, exterior shell removed, then thinly sliced
¼ cup fresh Basil or Thai Basil
2 green onions, chopped
2 Tbsp Soy Sauce
1 Tbsp Garlic Chili Paste/Sauce
1 Tbsp Fish Sauce
1/2 Tbsp fresh Ginger, minced
2 Tbsp water
1 Tbsp Honey Ginger Balsamic Vinegar
1 Tbsp Thai Spice Seasoning
- Season the chicken pieces with the salt and Pepper coating evenly. (I love to use our Garlic Himalayan Sea salt)
- Heat oil in a skillet or wok over medium high heat.
- While the oil is heating, prepare the sauce. Combine the soy sauce, Garlic Chili paste, fish sauce, Honey Ginger Balsamic, water, ginger, and Thai Spice in a small bowl and whisk together to thoroughly combine. Set aside.
- Spread the chicken evenly onto the pan and cook for about 3-4 minutes on each side until browned. Remove and set aside in a bowl.
Posted on March 17 2023