1 tbsp dried basil
3 tbsps low sodium soy sauce
2 tbsps lime juice
1/2 tsp dried red pepper flakes
1 tbsp canola oil
1 lb boneless skinless chicken thighs, thinly sliced
3 clove garlic, minced
3 tbsps minced fresh ginger
2 large red peppers, thinly sliced
4 cups baby spinach leaves
In a small bowl, combine basil, soy sauce, lime juice and pepper flakes. Set aside.
Heat oil in a wok or large frying pan over high heat. Add chicken and stir cook until browned.
Stir in garlic and ginger; continue stir frying until chicken is no longer pink.
Stir in red pepper strips and basil soy sauce mixture.
Add the spinach in three parts, stirring after each addition until spinach starts to wilt.
Serve immediately with brown rice or couscous.
If you have fresh basil – instead of mixing dried basil with soy sauce and lime, add 3 tbsp chopped fresh basil to the chicken and vegetables just before serving