My family loves Asian food. So when I came across this recipe for Thai Basil Chicken, I knew that it would be a hit if I made a few modifications. Low + behold…I was not wrong. They gobbled up every last bite.
4 chicken breasts, cut into bit size pieces
1 small onion, sliced thinly
4-6 garlic cloves, minced
1-2 large red bell peppers, cut into strips (depending on how many of your family members like peppers)
1/4 tsp crushed red pepper
3 cups basil leaves, loosely packed
4 TB coconut aminos (you could use soy sauce)
2 tsp hoisin sauce
2 tsp honey
2 tsp arrowroot powder or cornstarch
pinch of black pepper
Prepare your ingredients. Combine the ingredients for the sauce in a bowl. Set aside.
Saute the garlic with the crushed red pepper in olive oil for a minute or two on medium heat until it smells fragrant; add the onion and cook for 2 or so more minutes. Add the chicken to the and saute until it is almost done, about 3-5 minutes. Add the bell peppers. Saute for 1 minute. Pour in the sauce and stir to coat. Cook for another minute or so- until the sauce thickens up a bit. Add in the basil leaves and cook for 30-60 seconds or until they start to wilt and become fragrant.
Remove from the heat and serve with hot rice.
We always use GP’s Perfectly Cooked Brown Rice recipe. My husband swears its the best rice ever and the only way brown rice tastes better than white. I think one of the keys is using short grain brown rice. The texture is more palatable.