Thai-Style Basil Chicken in Pita Pockets

June 12, 2017
|By TOUFAYAN BAKERIES
Category, Cuisine,

A new spin on Thai cuisine. Enjoy this savory Thai fusion with any of your favorite Toufayan Pita. Recipe courtesy of sprint2thetable.com

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7 thai pita
Yields1 Serving
 1 tbsp sesame oil
 4 cloves garlic, minced
 1/2 red onion, finely chopped (~1/2 C)
 1 fresh jalapeño cut, diced
 2 portobello mushrooms, diced
 3 heads bok choy, chopped
 1 lb lean ground chicken
 2 tbsp low sodium soy sauce
 1 tbsp sriracha
 1 tbsp fish sauce
 1 tbsp coconut vinegar (or rice vinegar)
 1 tsp brown sugar
 1/2 tsp white pepper
 1 bunch Thai basil leaves, stems removed (can also use regular basil)
 2 pita pockets, cut in half
1

Heat a large pan over medium heat.

2

Add the oil, followed by garlic, onion, jalapeño, mushrooms, and thick lower parts of the bok choy.

3

Stir fry until softened and just starting to brown at the edges, ~3-4 mins.

4

Add the leafy tops of the bok choy and cook until just softening, ~1 min more.

5

Remove from heat and scoop veggies into a bowl. Set aside.

6

Return the pan to the heat, drizzle lightly with oil, then add the ground chicken.

7

Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.

8

Meanwhile, whisk together soy sauce, sriracha, fish sauce, soy sauce (or aminos), brown sugar and pepper in a small bowl.

9

When the chicken turns golden brown, place the veggies back in the pan and stir to combine.

10

Pour the soy sauce mixture over the chicken and veggies. Stir thoroughly.

11

Add the basil leaves and mix again.

12

Allow it to cook a minute longer to wilt the basil leaves.

13

Divide among warm pitas and enjoy!

Ingredients

 1 tbsp sesame oil
 4 cloves garlic, minced
 1/2 red onion, finely chopped (~1/2 C)
 1 fresh jalapeño cut, diced
 2 portobello mushrooms, diced
 3 heads bok choy, chopped
 1 lb lean ground chicken
 2 tbsp low sodium soy sauce
 1 tbsp sriracha
 1 tbsp fish sauce
 1 tbsp coconut vinegar (or rice vinegar)
 1 tsp brown sugar
 1/2 tsp white pepper
 1 bunch Thai basil leaves, stems removed (can also use regular basil)
 2 pita pockets, cut in half

Directions

1

Heat a large pan over medium heat.

2

Add the oil, followed by garlic, onion, jalapeño, mushrooms, and thick lower parts of the bok choy.

3

Stir fry until softened and just starting to brown at the edges, ~3-4 mins.

4

Add the leafy tops of the bok choy and cook until just softening, ~1 min more.

5

Remove from heat and scoop veggies into a bowl. Set aside.

6

Return the pan to the heat, drizzle lightly with oil, then add the ground chicken.

7

Use the spatula to quickly stir-fry and break the ground chicken meat into small lumps.

8

Meanwhile, whisk together soy sauce, sriracha, fish sauce, soy sauce (or aminos), brown sugar and pepper in a small bowl.

9

When the chicken turns golden brown, place the veggies back in the pan and stir to combine.

10

Pour the soy sauce mixture over the chicken and veggies. Stir thoroughly.

11

Add the basil leaves and mix again.

12

Allow it to cook a minute longer to wilt the basil leaves.

13

Divide among warm pitas and enjoy!

Notes

Thai-Style Basil Chicken in Pita Pockets
IngredientsDirections