Recipe from Chew Out Loud! (changes made to make the recipe Metabolism Miracle-friendly!
“This Thai Basil Chicken with Peppers is ten times better than any takeout, plus way healthier to boot. Skip the takeout and make your own scrumptious Thai Basil Chicken for dinner”. If desired, pair with cauliflower rice; adding no countable carb grams to the dish!
We strongly recommend using boneless chicken thighs for this recipe, as it will result in a much more tender bite than chicken breasts.
Don’t skimp on the garlic and basil…the more the merrier.
Warning: Leftovers will result in major lunch envy the next day!
THAI BASIL CHICKEN WITH PEPPERS IS A 5 GRAM COUNTER CARB ON THE METABOLISM MIRACLE!
From: Chew Out Loud
Recipe type: dinner, main dish
Cuisine: Thai, Asian
Serves: 6 or more
For the Sauce:
1/2 cup low sodium soy sauce
1/4 cup Asian oyster sauce
1 TB light brown sugar
2 tsp dry crushed red pepper
For the Chicken:
1/4 cup olive oil (or cooking oil of your choice)
1 large onion, chopped
10 cloves fresh garlic, chopped
2 lbs boneless, skinless chicken thighs, towel-dried and cut into 1½ inch pieces
2 cups Thai basil leaves (no stems) (Whole foods, Asian food store, Trader Joe’s)
1 large red bell pepper, seeded and thinly sliced
Garnishes: Slivers of lime, Sriracha
Make the Sauce: In a bowl, hand-whisk together the sauce ingredients until combined. Can be made ahead of time, covered, and chilled until ready to use.
Cook the Dish: In a large heavy pan or wok, heat oil over medium high heat until hot. Add onion and stir until translucent, 2-3 min. Add garlic and stir 1 more minute. Add chicken, stirring for 4-6 min or just until no longer pink in center. Add red bell peppers, stirring 2 more minutes.
Add prepared sauce, stirring 2 minutes or until heated through and fully incorporated. Turn heat off. Gently stir in the basil leaves. Serve with your cooked riced cauliflower spooning excess sauce over individual plates.