Main Dishes

15 Minute Spicy Basil Chicken Recipe

spicy basil chicken

Have you ever had one of those nights where you have a very small window of time to cook dinner, but you are really craving something home cooked and delicious?  I’m sure you have!  It happens all too often to me.  This recipe for spicy basil chicken is perfect for those busy nights, and you won’t have to resort to take out thai food.  

 

The secret to whipping up a fast Asian inspired meal is to always have the essentials on hand: Sesame oil, soy sauce, fish sauce, chili sauce, garlic, and corn starch.  I find that if I have those things in my pantry I can make just about any Asian recipe.  

 

Serve this Spicy Basil Chicken dish with rice and some steamed veggies for a complete meal.

 

Ingredients:

 

2 tsp. sesame oil

1/2 small shallot, minced

3 garlic cloves, minced

4 skinless, boneless chicken breasts, cut into 1-inch pieces

1 tsp water

1 TBS fish sauce

1 tsp sugar

2 tsp low sodium soy sauce

1 1/4 tsp chili paste (such as sriracha)

1 tsp cornstarch

1 tsp red pepper flakes + a couple dashes

dash of salt

1/2 cup basil leaves, chopped

 

Directions:

 

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, and allow 1 minute to heat up.  Add shallots and garlic to pan; saute until fragrant (about 30 seconds). Add chicken to skillet and sprinkle with a couple dashes of red pepper flakes.  Cook stirring frequently, until cooked, about 10 minutes
  2. In the meantime, whisk together fish sauce, sugar, water, soy sauce, chili paste, cornstarch, red pepper flakes, and salt in a small bowl.  
  3. When chicken is cooked through, add sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat. Remove skillet from heat and stir in basil.

 

Approx. Nutritional value: Serving Size: 3/4 cup • Calories: 290 • Fat: 15.2 g • Carbs: 5.6 g • Fiber: 0.1 g • Protein: 31.3 g

spicy basil chicken 2

15 Minute Spicy Basil Chicken

15 Minute Spicy Basil Chicken

Ingredients

  • 2 tsp. sesame oil
  • 1/2 small shallot, minced
  • 3 garlic cloves, minced
  • 4 skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 tsp water
  • 1 TBS fish sauce
  • 1 tsp sugar
  • 2 tsp low sodium soy sauce
  • 1 1/4 tsp chili paste (such as sriracha)
  • 1 tsp cornstarch
  • 1 tsp red pepper flakes + a couple dashes
  • dash of salt
  • 1/2 cup basil leaves, chopped

Instructions

  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, and allow 1 minute to heat up. Add shallots and garlic to pan; saute until fragrant (about 30 seconds). Add chicken to skillet and sprinkle with a couple dashes of red pepper flakes. Cook stirring frequently, until cooked, about 10 minutes
  2. In the meantime, whisk together fish sauce, sugar, water, soy sauce, chili paste, cornstarch, red pepper flakes, and salt in a small bowl.
  3. When chicken is cooked through, add sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat. Remove skillet from heat and stir in basil.
  4. ?Approx. Nutritional value: Serving Size: 3/4 cup • Calories: 290 • Fat: 15.2 g • Carbs: 5.6 g • Fiber: 0.1 g • Protein: 31.3 g ?
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