Thai Basil Chicken (Gluten-free)
I was introduced to this dish by a dear friend from Thailand and promptly became hooked! She makes it a hundred times better, in half the time (thanks to her gas stove and a wok!), but I feel like this version would still make her proud. It is my husband’s ABSOLUTE favorite! Every time he discovers I’m making it for dinner, he gets a crazy gleam in his eye and becomes as giddy as a kid on Christmas morning. I like adding extra hot sauce and squeezing fresh lime juice on the finished dish.
Please don’t be deterred by the long list of instructions. This dish requires a good amount of prep, but it’s really quite easy to pull off.
Thai Basil Chicken (4 servings)
- 1 lb. of organic chicken breast, cut into 1/2″ or 3/4″ pieces
- 1 med. yellow onion, medium dice
- 1 yellow, orange, or red bell pepper, medium dice
- 7 medium white button mushrooms, medium-thick slices
- 1/2 c. fresh Thai basil leaves
- 2-1/2 T. minced garlic
- 2-1/2 T. oyster sauce (get it HERE)
- *3 T. organic wheat-free tamari (get it HERE)
- 3/4 T+ chili garlic sauce
- 1 T coconut sugar (get it HERE)
- 1-2 T. water
- 2-3 T. coconut oil (get it HERE)
*If you use coconut aminos, you may have to increase the salt in the finished dish
- Using kitchen shears or a knife, cut the basil leaves into large pieces (the size of the basil leaves can vary with the Thai variety, so if your basil has small leaves, simply cut in half); set aside.
- Mix the water, oyster sauce, tamari, and sugar until well blended. Set aside.
- Add the coconut oil to the pan and heat on medium, while you prepare the chicken.
- Cut the chicken into small chunks (approx. 1/2″-3/4″)
- Add chicken to the hot pan. Stir well and turn up heat slightly.
- Cook for approximately 5 minutes.
- Add the chili garlic sauce and continue to cook another 5 minutes.
- Add garlic and cook for another 3-5 minutes, or until chicken is cooked. Remove from pan and set aside.
- Add coconut oil to empty pan and reduce heat to medium.
- Add onions and cook until translucent (3-5 minutes).
- Add mushrooms and bell peppers and cook until soft (I usually give the bell peppers a minute head start in the pan)
- Add chicken back to pan, saute for about 2 minutes.
- Add sauce, stir until all ingredients are well-coated.
- Top with basil, cover, and remove from heat for 5 minutes.
Serve the dish with organic white Basmati rice, lime wedges, and additional hot sauce.
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