Basil Chicken Stir-Fry

July 8, 2017 drdarria 0 Comments

My toddler (and hubby) LOVED this dinner.  I loved that it’s an easy teriyaki sauce to make at home.


  • 2 tablespoons soy sauce (I recommend low sodium, or the dish will get salty)
  • 2 tablespoons water
  • 1 tablespoon brown sugar
  • 1 pound boneless, skinless chicken breast
  • 1 pound boneless, skinless chicken thigh (you can do all white meat with 2 lbs of chicken breast, but I like the added flavor of dark meat)
  • 4 tablespoons olive oil
  • 1 large bell pepper, seeded and cut into strips (1 1/2 – 2 cups)
  • 3 cloves garlic, chopped (I buy it minced in a jar, and keep in the fridge for easy use, so it would be 1 1/2 teaspoons of minced garlic)
  • 1/2 teaspoon black pepper
  • 10 ounces fresh baby spinach
  • 1 cup fresh basil leaves

To make

  1. Whisk together soy sauce, water, and brown sugar in a mixing cup.
  2. Place all chicken into a zipper plastic bag, and pour marinade over chicken.  Compress bag (so chicken is bathed in marinade), and allow to marinate for a minimum of 30 minutes.  (I allow to marinade longer: about 1-2 hours in the fridge, and the last 30 minutes at room temperature).
  3. Heat 1 tablespoon of olive oil in a large saucepan over medium heat.  Add peppers and cook until softened (about 3 minutes), stirring occasionally. Add garlic and pepper and cook 1 minute more, then set aside in a separate bowl.
  4. Heat 3 tablespoons olive oil in skillet, and add chicken.  Cook (stirring frequently) until chicken is no longer pink and juices run clear, around 5-10 minutes.
  5. Add spinach to chicken in pan, and cover, stirring occasionally, for 2 minutes.
  6. Add peppers back to chicken and spinach in pan, stir, and serve! I add rice or quinoa as an easy side.

Special thanks to for the original recipe (that I modified here).

Leave a Reply:

Your email address will not be published. Required fields are marked *