*6/9/13 – Updated the recipe to use a few different ingredients, eliminating the use of refined sugar and checking that it is all g/f. Still liked it! Enjoy!
I don’t normally think of basil as an herb to use in Asian style cooking. Italian, yes, of course, but not Asian. So, when I saw this recipe I was definitely intrigued and glad we tried it! Yummy!
Spicy Basil Chicken
1 Tbsp. coconut oil
1/4 c. minced shallots (one or two medium sized shallots)
3 garlic cloves, minced
4 chicken breasts, cut into 1 inch pieces
1 Tbsp. fish sauce
1 Tbsp. honey
1 Tbsp. coconut aminos or organic g/f soy sauce or liquid aminos
1/4 tsp. sriracha sauce or garlic chili paste (sambal oeleck) or more if you like more heat
1 tsp. water
1/2 tsp. cornstarch, arrowroot powder, or tapioca starch
1/4 tsp. sea salt
1/3 c. sliced basil leaves
1 c. brown rice (optional)
steamed veggies (we did broccoli and carrots but any would work)
Cook brown rice according to package directions.
Heat a large nonstick skillet over medium-high heat. Add oil to pan and swirl to coat. Add shallots and garlic to pan. Cook 30 seconds or until fragrant. Add chicken to pan and cook until chicken is done, no longer pink.
Combine fish sauce and the next 6 ingredients (through salt) in a small bowl. Whisk thoroughly. Add fish sauce mixture to chicken and cook for 1-2 minutes until mixture thickens. Stir chicken to coat.
Remove from heat and add basil. Serve over brown rice.
Husband Rating: 9 out of 10
Food for Thought: We served this with red peppers and snow peas that I sauteed. They were ok but the first comment my husband made about this was questioning if the veggies were part of the original recipe or not and that they just didn’t seem to fit. So, we will continue to figure out which veggies pair nicely with the meal – maybe broccoli next time or carrots? We shall see… I will update when we eat it again.