Wednesday, June 24, 2015

Thai Basil Chic'n Stir-Fry

I found this recipe in a Cooking Light magazine and made it vegan, and subbed out a couple of ingredients for what I had in the frig. It was amazing!!! I served it over whole wheat coucsous with roasted garlic and olive oil. Definitely a make-again. I hope you enjoy it!

  • 2 tablespoons hoisin sauce
  • 1 tablespoon sugar
  • 1 tablespoon water
  • 1 tablespoon Bragg's
  • 1 tablespoon coconut oil
  • 3 garlic cloves, minced
  • 1 large jalapeno chile, thinly sliced
  • 1 package Gardein meatless chick'n strips, slightly thawed
  • 1 1/2 cups sliced red bell pepper (I used 6 baby sweet red peppers)
  • 1 sweet onion, thinly vertically sliced
  • 1/2 cup fresh basil leaves, roughly chopped
  • 1 tablespoon fresh lime juice 

Combine hoisin, sugar, 1 tablespoon water, and Bragg's in a bowl, stirring with a whisk until sugar dissolves.

Heat a wok or large skillet over high heat. Add oil; swirl to coat. Add garlic and jalapeno chile; stir-fry 30 seconds or until fragrant. Remove and set aside.

Add chick'n strips; stir-fry 4-6 minutes, until browned.

Add bell pepper and sliced onion; stir-fry 2 minutes.

Add the jalapeno/garlic mixture and the hoisin mixture; bring to a boil. Cook 30 seconds or until slightly thickened.

Stir in basil and juice.

Serve immediately.


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