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Active: 20 min Total: 35 min
Cuisines

Ingredients

Metric
Servings:
4
Rice:
  • Rice, white or brown - 1 cup
Chicken Thai Basil Stir-Fry:
  • Seitan - 1 lb , sliced
  • Garlic - 3 cloves , minced
  • Onion - 1 , sliced
  • Chinese eggplants - 1 lb , sliced thinly (Chinese eggplant is long & skinny)
  • Bell pepper, red - 1 , sliced thinly
  • Bell pepper, green - 1 , sliced thinly
  • Brown sugar - 1 Tbsp
  • Cornstarch - 1 Tbsp
  • Vegetable broth - 1 cup
  • Fish / soy sauce - 3 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Oil, cooking - 2 Tbsp
  • Basil - 12 leaves (Thai basil if you can find it; otherwise, just regular)
  • Limes - 1/2 , wedges

Prep

  1. Rice – Make if not done on prep day or last night's dinner. If you're also making tomorrow's meal, double the portions. Cook rice with a 2:1 water to rice ratio. Bring to a boil, then simmer until rice has absorbed all liquid (20 to 25 min. for white rice; 45 to 50 for brown)
  2. Garlic / Onion / Eggplant / Peppers - Prep as directed

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Make

  1. Mix together 1 tbs. (15 ml) corn starch, fish and soy sauce, brown sugar, and vegetable broth
  2. Heat wok over medium-high heat. Add 1 tbs. (15 ml) of oil and then minced garlic to heated oil. Once you can smell the garlic, add onions with a dash of salt. Stir-fry for 3 minutes
  3. Add eggplant with another dash of salt and stir-fry for 5 minutes
  4. Add peppers and stir-fry for 1 minute
  5. Add seitan into the wok. Then push all ingredients to the side of the pan to form a donut. Stir the sauce to make sure any corn starch that has sunk gets redistributed. Pour into the donut of the wok and wait for mixture to boil and thicken. Once that happens toss everything through and take off heat when vegetables are almost cooked through
  6. Mix in basil leaves. Season to taste with salt and pepper and a squeeze of lime juice. Enjoy with rice and enjoy the aromas in the kitchen and your meal even more! Learn more about stir-frying here

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