Thai Basil Chicken

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  • 1.5 lb. boneless organic chicken breast
  • 1 small bunch fresh basil
  • 2 tbsp olive oil divided
  • 2 bell peppers (you pick the colors)
  • 1/2 tsp kosher salt
  • 2-3 green onions thinly sliced, for serving
  • 2 tbsp oyster sauce
  • 1 tbsp honey
  • 2 tbsp low sodium soy sauce
  • 2-3 garlic cloves minced
  • 1 red chili seeded and sliced
  • 2 tsp sesame seeds


  • In a small bowl whisk, oyster sauce, honey, and soy sauce; set aside. Cut the chicken into small dice.
  • Chop the pepper, red chili, and green onion. Heat 1 tablespoon of oil in a skillet.
  • Add basil leaves in a single layer and fry undisturbed for 1-2 minutes. Remove from the skillet to a plate lined with a paper towel.
  • Add the remaining tablespoon of oil and heat again. Add peppers, garlic, and red chili, sauté until sizzling. Don’t let it turn dark.
  • Immediately add in the chicken cubes and salt; cook until nicely golden brown. Reduce the heat to low, stir in the prepared sauce and simmer for 5 minutes.
  • Stir in the fried basil. Transfer the chicken to a serving bowl. Makes 5 servings.
  • Garnish with sliced green onion and top with sesame seeds. Add a side of rice or cauliflower rice 🙂


Calories: 251| Carbs: 9g | Protein: 30g | Fat: 10g | Sat Fat: 2g | Cholesterol: 87mg | Sodium: 805mg | Fiber: 1g | Sugar: 6g



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