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Slow-Roasted Chicken Basil Stir-Fry
A slow-roasted Thai basil stir-fry with sauteed chicken thigh, Thai basil and bell pepper, finished with lemongrass, palm sugar and coconut milk, served over rice noodles.
Ingredients
Instructions
Season the chicken thigh and saute it over medium-high heat until well browned, about 7 minutes.
Add the bell pepper, cooking until softened, about 6 minutes.
Stir in the lemongrass, palm sugar and coconut milk for 4 minutes.
Cook the rice noodles separately according to package directions.
Let the chicken simmer for about 15 minutes so the flavors meld.
Toss through the Thai basil just before serving.
Serve hot over the rice noodles, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
