Servings: 3 to 4 servings
Thai Basil Chicken
Thai Basil Chicken made in 30 minutes or less!
Ingredients
For the Sauce:
- 1/3 cup chicken broth
- 1 to 2 Tbsp fish sauce to taste
- 2 Tbsp coconut aminos or liquid aminos or soy sauce
- 1 Tbsp coconut sugar or coconut aminos
For the Chicken:
- 2 Tbsp avocado oil
- 1/2 cup yellow onion finely chopped
- 4 cloves garlic minced
- 1.25 lbs boneless skinless chicken breasts chopped
- 2 Thai chilis minced, optional
- 1 cup basil leaves chopped
- 3 cups cooked white rice for serving (1 cup dry)
Instructions
- Stir together the chicken broth, fish sauce, and liquid aminos in a bowl until combined. Set aside until ready to use.
- Heat the avocado oil in a large skillet over medium heat. Add the chopped yellow onion and saute, stirring occasionally, until translucent, about 5 minutes. Add the garlic and chopped chicken. Allow chicken to sit untouched 2 to 3 minutes to brown. Stir in the thai chilies and continue cooking, stirring occasionally, another 2 minutes.
- Pour the sauce into the skillet with the chicken and bring to a full boil. Reduce heat to a simmer and allow it to cook, stirring occasionally, until chicken has cooked through, about 5 to 10 minutes. If desired, continue cooking 10 minutes to reduce sauce and make thicker.
- Stir in the basil leaves. Serve with steamed white rice.
Notes
Nutrition facts calculated on chicken only, not including rice.
For AIP, omit the chilis and use cauliflower rice instead of white rice
Nutrition
Serving: 1of 4, Calories: 250kcal, Carbohydrates: 5g, Protein: 32g, Fat: 10g, Sugar: 4g