Comfort Food Hack: Thai Basil Chicken. This is so yummy guys! You have to try it! It’s low-fat, low-carb, high-fiber, high-protein, and gluten free!
Thai Hot Basil Chicken
Amazingly delicious healthy version of a favorite Thai dish. Low-fat, high protein, high fiber, and low carb! Now you can have your Thai food guilt free!
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For the Sauce
- 4 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp Sriracha
- 1/2 tbsp brown sugar
- 1 tsp corn starch
- 1 lime, juiced (reserve for later)
For the Stir Fry
- 1/2 teaspoon vegetable oil or sesame seed oil
- 6 cloves of garlic - minced
- 1 tbsp Sriracha
- 1/2 medium sized yellow onion - finely chopped
- 4 chicken breast halves - about 2 lbs of chicken or a little less - chopped into cubes
- 2 bell peppers - different colors preferred, chopped
- 4 large carrots - chopped
- 1 celery heart - chopped
- 4 green onions - chopped
- 1/2 cup basil, coarsely chopped
- Whisk together all the ingredients for the sauce and set aside. Reserve the lime juice separately.
- Heat the oil in a large skillet, wok or frying pan.
- When the oil is hot, add the garlic, onions and Sriracha and cook over medium-low heat until the onions are cooked through.
- Increase the heat to medium-high and add the chicken and cook until fully cooked through.
- Add the vegetables one at a time. Start with the carrots, as they will take longest to cook and allow them to cook for a couple of minutes before adding the celery, and then a couple of minutes later the bell peppers.
- Once the vegetables have softened up, add the sauce and stir until everything is coated.
- Stir in the basil and cook for 1-2 minutes more.
- Remove from heat and garnish with green onions.
- This is a recipe that is very flexible to changes. Feel free to add more or less Sriracha to suit your particular taste for spice. Use whatever vegetables you have on hand. This dish really holds up on it's own, without rice, for those following a low-carb diet. You can also serve it over brown rice or a grain high in protein, such as farro.
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