Thai Garlic and Basil Chicken

Aviva Goldfarb, photograph by Andrew McCaul


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Makes 6 servings

2 Tablespoons canola or vegetable oil

2 Tablespoons minced garlic (10 to 12 cloves)

1 large red onion, quartered and cut into strips

1 red bell pepper, cut into thin strips, about 1-inch long

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

6 Tablespoons reduced-sodium soy sauce, or to taste

1 Tablespoon brown sugar

1 1/2 cups fresh basil leaves, coarsely chopped

Serve this flavor-packed stir-fry over quick-cooking quinoa for a lightning fast weeknight meal.


1. Heat the oil in a large skillet over medium-high heat. Add the garlic, onion, and pepper, and saute for 2 minutes. Add the chicken and stir-fry until it starts to brown on all sides, but is not cooked through, 3 to 5 minutes.

2. In a small bowl, combine the soy sauce and sugar, and add them to the pan. Continue to cook the chicken, uncovered, tossing it occasionally, until it’s cooked through, 2 to 3 more minutes.

3. Add the basil, toss well, and serve.

Per Serving:

Calories: 213

Carbohydrates: 10 g

Fat: 6 g

Protein: 29 g

Fiber: 1 g

Total Time: 15 minutes