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28 Nov

Chili Chicken and Basil

Chili Chicken and Basil (great for all phases)


  • 1 lb boneless, skinless chicken breasts
  • 2 Thai bird chilies or serrano chilies
  • 1 tsp low sodium soy sauce
  • 2 cups loosely packed fresh basil
  • 1 tbsp fish sauce
  • 3 cloves garlic
  • 2 teaspoons olive oil
  • 1/2 tbsp hot sauce
  • 1 tsp splenda
  • 1 tsp fresh cracked pepper


  1. Finely chop the garlic and chilies, then use the side of your knife to press them together into a rough paste. (Add a pinch of salt to make this process easier.)
  2. Preheat a wok or pan over medium-high heat. Add the oil and the garlic-chili paste you just made, and cook for 2 to 3 minutes (be careful not to burn the garlic). Chop the chicken into small pieces and add them to the pan, cooking until they’re lightly browned, about 3 to 4 minutes. Add the soy sauce, fish sauce, hot sauce, and splenda, and continue to cook until the chicken is done all the way through, another 3 to 4 minutes.
  3. Add the pepper and basil, and cook until the basil is just wilted, about 2 minutes. Serve immediately.

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