Rating: 4.5 stars
2 Ratings
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This quick chicken stir-fry recipe is flavored with classic Thai ingredients: savory fish sauce balanced with tangy lime juice and plenty of fresh basil. Have all the ingredients prepared and ready to add to the wok before you turn on the heat. Serve with brown rice.

Source: EatingWell Magazine, May/June 2014


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon oil in a large, flat-bottom, carbon-steel wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate.

  • Add the remaining 1 tablespoon oil, scallions and chiles (if using); cook, stirring, until the scallions start to soften, about 30 seconds. Add garlic and zucchini and cook, stirring, until the zucchini is just tender, about 3 minutes.

  • Meanwhile, whisk fish sauce, lime juice, molasses and cornstarch in a small bowl. Stir the sauce and the chicken (along with any accumulated juice) into the pan; cook, gently stirring, until the sauce is bubbling and thickened, 30 seconds to 1 minute. Remove from the heat and stir in cashews and basil.

Nutrition Facts

1 1/4 cups
329 calories; protein 28.1g; carbohydrates 15.6g; dietary fiber 1.8g; sugars 6.3g; fat 17.7g; saturated fat 3.5g; cholesterol 62.7mg; vitamin a iu 472.9IU; vitamin c 22.1mg; folate 48.6mcg; calcium 57.8mg; iron 2.6mg; magnesium 96.9mg; potassium 648.5mg; sodium 664mg; thiamin 0.1mg; added sugar 2g.

1 vegetable, 3 1/2 lean meat, 3 fat