Saturday, July 23, 2011

Dukan Asian Chicken Stir Fry for two

UPDATED ON 3/2/2012 thanks to reader Amy!

HE SAID: Very good.
SHE SAID: Very good...will make again.

Leftovers - forgot to take a pic of the finished dish.
We LOVE Thai food, so when we saw's Thai Chicken Basil Recipe, we had to try it.   We adjusted the recipe to fit what we had in our kitchen and of course, what we could find.  We hardly use oyster sauce or sherry, so we left out the oyster sauce and substituted marsala wine for the sherry.

Since we have a HUGE bottle of Vietnamese fish sauce (since we LOVE Vietnamese food too), we substituted Vietnamese fish sauce for the Thai fish sauce.  We do hope to post some Dukan'd Vietnamese recipes soon.

Regardless of the adjustments, this was still a fantastic dish.  The male half of this couple loves spicy and this dish is definitely spicy.

Serves 2
Prep Time: 15 minutes
Cook Time: 10-15 minutes

3/4 lb chicken tenderloins (no skin, we got ours from Costco), cut into thin strips
1 shallot, finely chopped
4 garlic cloves, minced
2-3 Thai chilies, seeds removed, diced small (these are hot, use gloves and use less if you don't like hot food)
2 T. marsala cooking wine (or 1 T. Shaoxing Chinese Cooking Wine, preferred)
1/2 red bell pepper, cut into strips (you can use more, the male half of this couple doesn't care for them)
1 packed cup Thai basil, sliced thin
1 T. lime juice (fresh)

2 T. low sodium shoyu (soy sauce)
1 T. water
1 T. Vietnamese fish sauce
1 t. natural sweetener
2 T. lime juice (fresh)

Combine stir fry sauce ingredients and set aside.  Heat wok over medium-high heat.  Add 2 T. olive oil and swirl around.  Stir fry shallot, garlic and chilies for 1-2 minutes.  Add the chicken and stir fry for another 3-4 minutes or until the chicken is cooked.  Add 2 T. marsala.  Add the red bell pepper (and another T marsala if needed - we didn't need more marsala).  Stir fry for another minute.  Reduce heat to medium-low and add the stir-fry sauce.  Stir and let the dish simmer for a couple minutes.  (If you want more sauce, add 1/4 c. chicken stock).  Reduce heat to low and add the basil, gently fold into the chicken.  Taste test the chicken and sauce, if it's too salty, add the 1 T. lime juice.  If it's not salty enough add a bit more fish sauce.

The male half of this couple has been to Thailand and he said there's spicy and Thai spicy which pretty much makes you sweat as you eat.  If you want your dish Thai spicy, add more Thai chilies.

We forgot to take a pic when this dish was done cooking, so this pic is of the leftovers!



  1. Can you please help clarify the recipe for me? In the recipe instructions you mention marsala and Thai chiles, but neither of these are listed in the ingreadients. I think I can figure out Thai chiles, but do you mean marsala wine?

  2. OMG! Sorry and thank you for catching that. Yes, we forgot to type those two ingredients in the recipe. We will update the recipe and actually, if you can get your hands on Shaoxing Wine or Chinese Cooking Wine, we actually prefer using this cooking wine when making asian stir fries.

    While we enjoyed this recipe at the time, we prefer this stir fry recipe:

    and our Chicken Asparagus Stir Fry recipe which we have scheduled for Sunday but we'll post it now!