Thai Basil Chicken

This really couldn't have been easier and it was incredibly flavorful!  Definitely a repeat meal!  I put this over cauliflower "rice" and it complemented it perfectly.  You can find the recipe for the "rice" here.



Serves: 4

  • 1 1/4 lb boneless skinless chicken breast, sliced into thin strips
  • 2 tbsp oyster sauce
  • 2 tbsp lower sodium soy sauce or tamari
  • 5 cloves garlic, minced
  • 1 serrano chili, seeds removed and minced
  • 2 tsp coconut oil (refined or unrefined)
  • 3 cups fresh Thai or regular basil leaves, left whole
  • Optional: jasmine rice, brown rice, cauliflower rice, quinoa
  • Optional: sesame seeds


Combine chicken strips, oyster sauce and soy sauce/tamari in a bowl and marinate for at least 10 minutes.  

Heat a skillet over medium-high heat, add coconut oil, serrano chili and garlic and saute for 30 seconds.  

Add chicken and saute until cooked through.  This should only take about 5 minutes.  Turn the heat off and add the basil leaves and stir until wilted.  Serve over rice or quinoa and sprinkle with sesame seeds.  



Recipe by Skinny Taste