Chicken is a constant in my life. Boneless, skinless chicken breasts are a fantastic source of lean protein. This Thai basil chicken stir fry recipe was one I adapted from a vegetarian one. Since plant-based “chicken” won’t fly (no pun intended) in my household, I used my stalwart boneless, skinless chicken breasts and adjusted the seasoning. I knew this chicken stir fry recipe was a hit when it was requested again.
The fresh basil is important. It gives it a really fresh, light flavor that dried basil just can’t provide. You can toss in a chopped jalapeno pepper if you’re feeling brave. I didn’t, because I try to stay as nightshade-free as possible. Serve over jasmine rice.
Thai Basil Chicken Stir Fry Ingredients
- 1 lb boneless skinless chicken breasts, cut into strips about 1/2″ thick
- 2 tbsp hoisin sauce
- 1 tbsp water
- 1 tbsp gluten-free soy sauce or tamari sauce
- 2 tsp sugar
- 1 tbsp vegetable oil
- 1 1/2 cups of finely chopped onion
- 1 1/2 tsp minced garlic
- 1 cup julienne-cut bell pepper strips (or carrots, if you’re going nightshade-free)
- 1/2 cup fresh basil leaves, torn
- 1 tbsp lime juice
What to Do
- In a small bowl, combine the hoisin sauce, 1 tbsp of the water, the gluten-free soy sauce, and the sugar. Set it aside so the flavors can blend.
- In a nonstick skillet or wok, heat the oil over medium-high heat. Add the onion, jalapeno pepper if you’re using it, and garlic, and cook until the onion is softened. Add the chicken and cook until browned. Stir in the hoisin sauce mixture and cook until heated through. Stir frequently.
- Add the basil leaves and the lime juice. Stir until it’s thoroughly combined. Serve over jasmine rice (which I usually prepare in a rice cooker while all this is happening).
This chicken stir fry recipe makes four servings. Per serving: 350 calories, 5g fat, 13.3g carbs, 35.6g protein (not including the rice).