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Basil Lime Chicken Stir Fry recipe

  • Author: Sophia

Ingredients

  • Boneless, Skinless Chicken Breasts or Thighs: 1.5 pounds, cut into 1-inch bite-sized pieces

  • Soy Sauce: 2 tablespoons (low sodium recommended)

  • Cornstarch: 1 tablespoon

  • Rice Vinegar: 1 tablespoon

  • Sesame Oil: 1 teaspoon (toasted, for flavor)

For the Stir-Fry Sauce:

  • Fresh Lime Juice: 1/4 cup (from 2-3 limes)

  • Soy Sauce: 3 tablespoons (low sodium recommended)

  • Fish Sauce: 1 tablespoon (optional, but adds authentic depth)

  • Honey or Brown Sugar: 2 tablespoons (adjust to taste, depending on lime tartness)

  • Cornstarch: 1 teaspoon (for slight thickening)

  • Water or Chicken Broth: 2 tablespoons

  • Lime Zest: 1 teaspoon (from 1 lime, optional for extra lime punch)

For the Stir-Fry Aromatics & Vegetables:

  • Cooking Oil: 2 tablespoons (high smoke point, e.g., avocado, canola, peanut oil), divided

  • Garlic: 4 cloves, minced (about 1.5 tablespoons)

  • Ginger: 1-inch piece, freshly grated or minced (about 1 tablespoon)

  • Red Chili: 1-2 small, thinly sliced (e.g., Thai bird chili or serrano, optional, adjust to heat preference, seeds removed for less heat)

  • Red Bell Pepper: 1 large, cored, seeded, and thinly sliced or cut into 1-inch pieces

  • Green Bell Pepper: 1 large, cored, seeded, and thinly sliced or cut into 1-inch pieces (or use yellow/orange for variety)

  • Onion: 1 medium, thinly sliced or cut into wedges

  • Snap Peas or Snow Peas: 1 cup, trimmed (optional, for extra green and crunch)

For Finishing:

  • Fresh Basil Leaves: 1 cup, packed (Thai basil preferred for its anise notes, but sweet Italian basil works well too)

  • Extra Lime Wedges: For serving

  • Toasted Sesame Seeds: For garnish (optional)

  • Fresh Cilantro: Chopped, for garnish (optional)

Instructions

  1. Marinate the Chicken:

    • In a medium bowl, combine the cut chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice vinegar, and 1 teaspoon sesame oil.

    • Mix thoroughly to ensure all chicken pieces are evenly coated.

    • Set aside to marinate at room temperature for at least 15-20 minutes while you prepare the other ingredients. (You can also cover and refrigerate for up to 1 hour). The cornstarch helps to tenderize the chicken and create a slightly crisp exterior.

  2. Prepare the Stir-Fry Sauce:

    • In a small bowl or liquid measuring cup, whisk together all the stir-fry sauce ingredients: fresh lime juice, 3 tablespoons soy sauce, fish sauce (if using), honey or brown sugar, 1 teaspoon cornstarch, water/chicken broth, and lime zest (if using).

    • Whisk until the cornstarch and honey/sugar are fully dissolved and the sauce is smooth. Taste and adjust sweetness or tartness if needed. Set aside.

  3. Prepare Aromatics, Vegetables, and Basil:

    • Mince the garlic and grate/mince the ginger. Thinly slice the red chili (if using).

    • Slice the bell peppers and onion. Trim the snap peas/snow peas if using.

    • Wash and dry the basil leaves. If the leaves are very large, you can roughly tear them. Set aside.

  4. Cook the Chicken:

    • Heat 1 tablespoon of cooking oil in a large, heavy-bottomed skillet, wok, or Dutch oven over medium-high to high heat until the oil is shimmering and very hot.

    • Carefully add the marinated chicken to the hot wok in a single layer, being cautious not to overcrowd the pan. Cook in two batches if necessary to ensure the chicken sears properly rather than steams.

    • Let the chicken cook undisturbed for 2-3 minutes on one side to develop a golden-brown sear. Then, stir and continue to cook for another 3-5 minutes, or until the chicken is browned on all sides and cooked through (internal temperature reaches 165°F / 74°C).

    • Remove the cooked chicken from the wok and transfer it to a clean plate. Set aside.

  5. Stir-Fry Aromatics and Vegetables:

    • Add the remaining 1 tablespoon of cooking oil to the same wok, if needed. Heat over medium-high heat.

    • Add the minced garlic, grated ginger, and sliced red chili (if using) to the hot oil. Stir-fry for about 30 seconds to 1 minute, until fragrant. Be careful not to burn the garlic.

    • Add the sliced onion and bell peppers (and snap peas/snow peas, if using) to the wok.

    • Stir-fry for 4-6 minutes, tossing frequently, until the vegetables are crisp-tender – they should be slightly softened but still retain some bite and their vibrant color.

  6. Combine and Sauce:

    • Return the cooked chicken to the wok with the stir-fried vegetables.

    • Give the prepared stir-fry sauce a quick whisk (as the cornstarch may have settled) and pour it over the chicken and vegetables.

    • Stir and toss everything together continuously for 1-2 minutes, until the sauce thickens slightly and evenly coats all the ingredients. The sauce should become glossy.

  7. Add Fresh Basil and Finish:

    • Remove the wok from the heat.

    • Add the packed fresh basil leaves to the stir-fry.

    • Toss gently for about 30 seconds, just until the basil begins to wilt slightly and releases its aroma. You don’t want to overcook the basil, as it will lose its vibrant color and fresh flavor.

  8. Serve:

    • Serve the Basil Lime Chicken Stir Fry immediately. It’s best enjoyed hot.

    • Garnish with extra fresh basil leaves, toasted sesame seeds, or chopped fresh cilantro if desired.

    • Serve with extra lime wedges on the side for those who like an additional squeeze of fresh lime juice.

Nutrition

  • Serving Size: one normal portion
  • Calories:  400-500

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Find it online: https://vintagecooks.com/basil-lime-chicken-stir-fry-recipe/