Chicken Stir-Fry with Basil

Chicken Stir-Fry with Basil

Serves 4
A stir-fry is always a quick-and-easy dinner option, and chicken with vegetables is especially delicious when simply flavored with basil and dried orange zest. Jazz it up even more with a bit of mirin (rice cooking wine), if desired. Serve over Jasmine Brown Rice Pilaf for a satisfying meal.
  • 2 tablespoons high-heat sunflower or safflower oil, divided
  • 1/2 large red onion, cut in half and thinly sliced
  • 3 large shiitake mushrooms, stemmed, cut in half and thinly sliced
  • 1/4 teaspoon dried ground or grated orange peel
  • 2 cups small broccoli florets
  • 2 small carrots, peeled and cut into matchstick pieces
  • 1 pound chicken tenders, cut into 3/4-inch cubes
  • 2 tablespoons slivered fresh basil
  • Bragg's Liquid Aminos, to taste
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Ingredient Options: Use Tamari soy sauce instead of liquid aminos if you do not require a gluten-free recipe.

Heat one tablespoon oil in a wok or large skillet over medium high heat. Add onion, mushrooms and orange peel and stir fry until fragrant and lightly browned, 3 to 5 minutes.

Add broccoli and carrots and stir fry another 3 to 5 minutes or until broccoli is bright green and just tender. Transfer to a bowl and set aside.

Heat remaining oil in the same pan. Add chicken cubes and stir fry for 5 minutes or until completely cooked. Add vegetables back to skillet with chicken. Add basil and stir fry one minute longer. Season to taste with liquid aminos or soy sauce.
Nutritional Info: 
Per Serving: 200 calories (70 from fat), 8g total fat, 65mg cholesterol, 140mg sodium, 8g carbohydrates, (2 g dietary fiber, 3g sugar), 28g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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