20-Minute Thai Basil Chicken

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  Peanut Oil, Refined(30g)
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  Yellow Onion
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  Bell Pepper
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  Broccoli
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  Thai Chili Pepper
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  Garlic(360g)
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  Basil, Thai, Fresh(480g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Soy Sauce, Low Sodium(15g)
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  Soy Sauce, Low Sodium(15g)
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  Fish sauce(15g)
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  freshly-cracked black pepper

Instructions

1. 1Slice the chicken breast into bite-sized pieces and whisk together the low sodium soy sauce, fish sauce, and minced garlic in a small bowl; set the marinade aside.
2. 2Dice the onion and bell pepper into bite-sized pieces, cut the broccoli florets into smaller pieces, and mince the Thai chili pepper; have all vegetables prepped and ready.
3. 3Heat 1 tablespoon of peanut oil in a wok or large sauté pan over high heat for 1 minute until shimmering, then add the onion, bell pepper, broccoli, and Thai chili pepper and cook for 3–4 minutes, stirring occasionally, until the vegetables are tender-crisp and lightly browned at the edges.
4. 4Stir in the minced garlic and fresh Thai basil and cook for 1–2 minutes over high heat, stirring frequently, until fragrant; then transfer the vegetable mixture to a plate.
5. 5Return the wok or pan to high heat, add the remaining 1 tablespoon of peanut oil, and add the sliced chicken; cook for 4–5 minutes over high heat, stirring occasionally, until the chicken is cooked through and no longer pink inside (internal temperature reaches 165°F).
6. 6Pour the marinade into the pan with the cooked chicken and toss to combine, cooking for 30 seconds to warm through.
7. 7Add the reserved vegetable mixture back into the pan and toss everything together until well coated, cooking for 30 seconds.
8. 8Divide the Thai basil chicken and vegetables evenly into 4 airtight containers while hot; serve over rice or noodles when ready to eat.