Thai Chicken with Basil
One day, I was making my Thai Red Curry with Chicken and Basil for my parents when I paused halfway through. Before adding the coconut milk, coconut cream, and red curry paste, I stopped in my tracks and thought, this recipe deserves to stand in its own right. The onion and garlic, which is sautéed in tropical coconut oil, and savory, fish and soy sauce, gives this recipe its distinctive flavor. Then, the neutral flavor of the chicken soaks up the unami like taste of onions stewed in fish and soy sauce. Finally, the sweet yet pungent touch of basil adds a slightly licorice taste as well as a visual array of greens. Naturally low in carbs and packed with protein, this dish is still chock-full of flavor and will satisfy the fussiest eater!
Ingredients
- 1 large yellow onion, yields 2-2 ½ cups
- 3 large garlic cloves, yields 1-1 ½ T.
- 1 large jalapeño, yields less than ½ cup
- 1 ½ cups packed, fresh Italian basil, try Genovese if you can find it
- 2 boneless, skinless chicken breasts
- 2 T. fish sauce, try Thai Kitchen for gluten-free
- 1 T. soy sauce or coconut aminos for gluten-free
- 1 T. virgin coconut oil
- White or brown rice to serve.
- Note: because I use a high-sodium fish and soy sauce, I don't season with salt. Season to your own liking, which will depend on your own sodium content.
Directions
- Step 1 First, remove the outer skin off the onion and either dice by hand or pulse with a food processor. Scrape the contents into a medium mixing bowl. Then, cut all the stem ends off the garlic cloves and smash them with the flat end of a chef’s knife. Next, remove the skin off the garlic and mince the cloves, adding them to a second mixing bowl. Then, remove the stems from the basil if you desire and toss them into a third mixing bowl. Now, remove the stem and ribs from the jalapeño and dice, adding this pepper to a fourth mixing bowl. Finally, chop the chicken into your size of choice—I prefer bite-size pieces. Add to a fifth mixing bowl.
- Step 2 Now, for the cooking. First, heat a 12” nonstick skillet over medium-high heat. After 1-2 minutes, or when the skillet is warm, add the coconut oil. After the oil melts, toss in the onion, together with the fish and soy sauce, and cook until the onion is soft, about 4 minutes. Then, add the garlic and jalapeño and cook for 2 more minutes. Next, toss in the chicken and stir for 7 more minutes, until the chicken is nearly cooked.* See note. Lastly, add the basil and stir for 3-4 additional minutes or until the basil has wilted, is rid of any bitter taste, and the chicken is fully cooked. Serve when hot and accompany with white or brown rice.
- Step 3 *NOTE: the cooking time for the chicken depends on the size that you have cut it. Mine are bite-size pieces that take approximately 7-10 minutes to cook. You can always test their doneness by inserting a meat thermometer in the thickest nugget. It should read 165°F.
My Thai Chicken with Basil has a distinctive, unami like flavor, as it sautés onion, garlic, basil, jalapeños, and chicken in a savory fish, soy, and coconut sauce. Naturally low in carbs and packed with protein, this recipe is chock-full of flavor and will satisfy the fussiest eater!
NUTRITIONAL INFORMATION: servings per recipe: 4, calories per serving: 196, total fat: 9.1 g., saturated fat: 4.4 g., cholesterol: 65 mg., sodium: 986 mg., total carbohydrate: 5 mg., dietary fiber: 1.3 g., total sugars: 1.8 g., protein: 23.3 g., calcium: 83 mg., iron: 2 mg., potassium: 363 mg., vitamin D: 0 mcg.