Thai Basil Chicken – make this healthier take-out version at home in under 20 minutes once marinated. It’s flavorful and delicious!
Once the kids head back to school in the fall, the days get shorter and the nights cool off.
I don’t know about you, but sports and extra curricular activities can keep us all super busy. I’ve seen neighbors of mine come home as late as 8:30 p.m. with kids – who go from school to sports and come home only to grab a bite to eat before heading to bed.
Having an easy (and delicious) dinner that’s super healthy is pretty amazing.
Chicken is a go-to around here, simply because it’s easy to pull out, thaws relatively quickly and is so versatile. You can throw it in the Instant Pot (hello Mexican Shredded Chicken!) or use it to make Garlic Honey shredded chicken.
Shredded chicken is my favorite go-to to stuff into baked taquitos. De-lish!
I mean, who doesn’t love a good (easy) meal??!
Thai Basil Chicken
This healthier version of a popular takeout recipe comes together quite easily. I recommend pulling out your chicken the day prior (or, in the morning) and letting the chicken marinate for an hour in a combo of coconut aminos and oyster sauce.
After the chicken has marinated, add the sesame oil and olive oil to a hot skillet and saute the marinated chicken strips until cooked through. Add the minced garlic and Thai basil and stir often until the basil has wilted.
Season with salt and pepper, as needed and serve with a sprig of fresh basil over a bed of rice or Cauliflower rice as desired.
Not only does this chicken come together quickly, it’s perfect anyone who’s looking following a keto program. Though the rice isn’t keto, it can be eliminated completely or substituted with cauliflower rice.
(Bonus – Cauliflower Rice comes together SO easily in the Instant Pot!)
Thai Basil Chicken
- 2 lbs boneless skinless chicken thighs
- 3 Tbsp oyster sauce
- 3 Tbsp coconut aminos
- 2 tsp sesame oil
- 4 cloves garlic minced
- 1 Tbsp olive oil
- 2 C Thai basil leaves can substitute regular basil
- salt to taste
- Cut the boneless skinless chicken thighs into thin strips, and place them into a mixing bowl.
- Add in 3 tablespoons of oyster sauce and 3 tablespoons of coconut aminos. Toss the chicken to coat it, and marinate in the fridge for at least an hour.
- Heat the sesame oil and olive oil in a large skillet over medium high heat.
- Place the marinated chicken into the skillet and cook until the chicken is browned and cooked through.
- Add in the minced garlic and 2 cups of basil leaves, and cook stirring often until the basil leaves have wilted. If you cannot find Thai basil locally, regular basil can be substituted.
- Garnish with fresh basil and salt to taste if desired.
- Serve over a bed of white or cauliflower rice.
If you try this recipe and love it, make sure to RATE the recipe and tag us on Facebook to let us know how it turned out!