Thai Basil Chicken

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Easy homemade THAI BASIL CHICKEN made with simple, whole food ingredients and packed with 37 grams of protein, 55 grams of carbs and 24 grams of fat. This makes such a great lunch or dinner. Gluten-free and dairy-free.

Thai Basil Chicken

What you need:

Thai Basil Chicken

What you need to do:

  • Cook rice according to instructions on the packaging.
  • Heat the oil in a wok or heavy, high-walled skillet over high heat.
  • Whisk together the oyster sauce, soy sauce, rice vinegar, and sugar until well-combined. Set aside.
  • Add the bell pepper and green beans to the hot wok and stir-fry for one minute. Next add in the chicken and cook, until beginning to brown, about 2-3 minutes.
  • Stir in the shallots, garlic, and chilies. Cook for about 1 min until fragrant. Then, pour in the earlier prepared sauce. Continue to cook for 1-2 more mins until the sauce begins to glaze.
  • Stir in the Thai basil leaves (or regular basil) and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly reduced. Serve with rice.
Thai Basil Chicken
THAI BASIL CHICKEN

THAI BASIL CHICKEN

Laura Silsbee
Easy homemade THAI BASIL CHICKEN made with simple, whole food ingredients and packed with 37 grams of protein, 55 grams of carbs and 24 grams of fat. This makes such a great lunch or dinner. Gluten-free and dairy-free.
Prep Time 10 mins
Cook Time 20 mins
0 mins
Total Time 30 mins
Course Main Course
Cuisine American, Chinese
Servings 4
Calories 584 kcal

Ingredients
  

  • 1 cup Jasmine rice, uncooked
  • 2 tbsp. olive oil
  • 3 tbsp. gluten free oyster sauce
  • 3 tbsp. gluten free soy sauce
  • 1 tbsp. rice vinegar
  • 2 tbsp. sugar
  • 1 red bell pepper, sliced
  • 1 ½ cup green beans
  • 1 ½ lb. chicken breast, finely chopped
  • 4 shallots, chopped
  • 4 cloves garlic, sliced
  • 4 chilies, finely chopped
  • 1 cup. Thai basil leaves, torn (or normal basil)

Instructions
 

  • Cook rice according to instructions on the packaging.
  • Heat the oil in a wok or heavy, high-walled skillet over high heat.
  • Whisk together the oyster sauce, soy sauce, rice vinegar, and sugar until well-combined. Set aside.
  • Add the bell pepper and green beans to the hot wok and stir-fry for one minute. Next add in the chicken and cook, until beginning to brown, about 2-3 minutes.
  • Stir in the shallots, garlic, and chilies. Cook for about 1 min until fragrant. Then, pour in the earlier prepared sauce. Continue to cook for 1-2 more mins until the sauce begins to glaze.
  • Stir in the Thai basil leaves (or regular basil) and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly reduced. Serve with rice.

Notes

Nutrition per serving:
  • 584 kcal          
  • 24g Fats
  • 55g Carbs         
  • 37g Protein
Keyword BASIL CHICKEN, gluten free, jasmine rice

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