Name: NP's Spicy Thai Basil Chicken and Veggies recipe
Ingredients: ¼ cup chili-garlic sauce;2 tablespoons vegetable oil;2 tablespoons fish sauce;1 pound chicken, cut into bite-size pieces;1 ½ cups coarsely chopped fresh basil;1 (8 ounce) can bamboo shoots, drained;1 green bell pepper, sliced into strips;1 red bell pepper, sliced into strips;1 cup fresh green beans (2-inch pieces);1 cup snow peas;1 large carrot, thinly sliced;1 cup sliced mushrooms;1 teaspoon red pepper flakes;salt to taste

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Ingredients

¼ cup chili-garlic sauce 2 tablespoons vegetable oil 2 tablespoons fish sauce 1 pound chicken, cut into bite-size pieces 1 ½ cups coarsely chopped fresh basil 1 (8 ounce) can bamboo shoots, drained 1 green bell pepper, sliced into strips 1 red bell pepper, sliced into strips 1 cup fresh green beans (2-inch pieces) 1 cup snow peas 1 large carrot, thinly sliced 1 cup sliced mushrooms 1 teaspoon red pepper flakes salt to taste

Nutrition Info

246.8 calories carbohydrate: 13.7 g cholesterol: 58.5 mg fat: 9.9 g fiber: 5.1 g protein: 26.4 g saturatedFat: 1.9 g servingSize: - sodium: 1291.6 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

Directions

Mix chili-garlic sauce, oil, and fish sauce in a skillet over medium-high heat. Cook and stir just until heated through, about 1 minute.
Stir chicken, basil, bamboo shoots, green bell pepper, red bell pepper, green beans, snow peas, carrot, and mushrooms into the skillet. Reduce heat to medium, cover and cook until chicken is no longer pink in the center, about 10 minutes. Stir in red pepper flakes and salt. Reduce heat to low and simmer until flavors combine, about 5 minutes.

Recipe Yield

4 servings

Recipe Note

I was craving some quick, spicy Thai food with tons of veggies one day after work. This is what I came up with. Great way to use up all your vegetables. Serve with brown rice for a healthy and filling meal. Enjoy!

Alternatives to this recipe

NP's Spicy Thai Basil Chicken and Veggies