Thai Basil Chicken

Thai Basil Chick

Thai Basil Chicken
Prep Time:15 minutes
Cook time:10 minutes

(Adapted from Skinny Taste)


1 pound boneless skinless raw chicken breast, cut into longer, thin pieces
3 tablespoon oyster sauce
3 tablespoon low sodium soy sauce
5 cloves garlic minced
1 serrano chile, sliced thick
2 tablespoons olive or canola oil
2-3 cups basil leaves
(Optional) 1 onion, diced into bigger pieces
(Optional) 1 green bell pepper, diced into bigger pieces, no seeds
(Optional) 1 tablespoon red pepper flakes for more heat
2 cups long grain Jasmine rice, cooked


Cut the chicken in to longer, thin strips, and marinate in oyster sauce and soy sauce  at least 10 minutes. Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds. Increase the heat to high and sear chicken on both sides. Cook through if not adding onion and bell pepper. Otherwise just sear chicken on both sides until golden and add onion and bell pepper. Let onion/bell pepper get soft. Add the basil and cook until wilted, about 1 minute.

Serve over rice.


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