Thai Chicken Saute with Basil Mandarins
Elevate your dinner game with this vibrant and flavorful Thai Chicken Sauté with Basil Mandarins. Combining tender strips of chicken, sweet mandarin orange segments, and the aromatic punch of fresh Thai basil, this stir-fry comes alive with a harmonious blend of soy sauce, fish sauce, zesty lime juice, and a touch of brown sugar. The dish is perfectly balanced with a hint of heat from red chili flakes and thickened to glossy perfection with a simple cornstarch slurry. Colorful bell peppers and onions add crunch and texture, while the whole dish comes together in just 30 minutes. Served over fragrant jasmine rice, this quick and easy recipe is both a feast for the eyes and a taste of bold Thai cuisine in the comfort of your home. Perfect for weeknight meals or impressing dinner guests with restaurant-quality flair!
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Recipe Information
Ingredients
- 1 lb boneless, skinless chicken breast
- 2 mandarin oranges (peeled and segmented)
- 1 cup fresh Thai basil leaves
- 3 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 0.5 tsp red chili flakes
- 1 tbsp lime juice
- 2 tbsp vegetable oil
- 3 cloves garlic (minced)
- 1 red bell pepper (thinly sliced)
- 0.5 yellow onion (sliced)
- 1 tsp cornstarch
- 2 tbsp cold water
- 4 servings jasmine rice, cooked
Instructions
Cut the chicken breast into thin strips and set aside.
In a small bowl, mix the soy sauce, fish sauce, brown sugar, lime juice, and red chili flakes. Stir until the sugar dissolves. Set the sauce aside.
In another small bowl, dissolve the cornstarch in cold water and set aside for thickening later.
Heat the vegetable oil in a large skillet or wok over medium-high heat.
Add the minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
Add the sliced chicken to the skillet and stir-fry for 4-5 minutes until it is no longer pink.
Add the bell peppers and onions to the skillet and stir-fry for 3 minutes, letting them soften slightly.
Pour the prepared sauce over the chicken and veggies, stirring to coat everything evenly.
Add the Thai basil leaves and mandarin segments, cooking for another 1-2 minutes until the basil wilts and the mandarins are warmed through.
Gradually stir in the cornstarch mixture to thicken the sauce to your liking. Let it simmer for 1-2 minutes.
Remove from heat and serve the Thai Chicken Sauté with cooked jasmine rice.
Garnish with additional basil leaves if desired and enjoy!
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 3351 mg | 146% | |
| Total Carbohydrate | 260.0 g | 95% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 37.2 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 732 mg | 56% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 3433 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
