Thai Chili Basil Chicken

Sweet Thai Basil is renowned for its spicy flavor profile reminiscent of anise and cloves, making it an essential ingredient in various Southeast Asian cuisines. It can also be used in a green salad, or in a zesty marinara sauce. This recipe is a classic in Thai cooking, but we like to use less soy in our diet since it is so prolific in our food system, so we substitute Coconut Aminos for the Soy sauce, but you do you!

For more information about Cilantro google “Sweet Thai Basil uses and benefits”. Enjoy!

Ingredients

• 1 lb. of chicken breast or thighs, or a combination of both cut into bite sized pieces
• 2 scallions
• 1 cup of Thai Basil leaves
• 4 garlic cloves (or to taste)
• 1 jalapeno, or other hot pepper (or omit for less spicy)
• 3 Tbsp. of Avocado or Coconut oil

Sauce

• 4 tsp. of Oyster Sauce
• 4 tsp. of Coconut Aminos, or Light Soy Sauce
• 2 tsp. Honey
• 4 Tbsp. Water

Serving

Steamed White Jasmine Rice—we like to do a 50/50 split with the jasmine rice and cauliflower rice to cut carbs.

Method


1. Put sauce ingredients in a small bowl and mix to combine.
2. Heat oil in wok or pan over high heat.
3. Add garlic and the chili pepper for 10 seconds, but don’t inhale because the hot pepper will make you cough.
4. Add the white part of the scallions and chicken, and fry until cooked, around 2-3 minutes.
5. Add sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
6. Add the green part of the scallions, and the sweet thai basil. Stir until wilted and then serve immediately with the jasmine rice. Enjoy!