I was also inspired by our good friend Crystal’s “Haters Not Allowed” healthy lifestyle Facebook group for this wonderful recipe. Skinnytaste.com is one of our favorite go-to sources for healthy recipes, so when I read that Crystal tried their Thai Basil Chicken and loved it I just had to try it myself. We both added some yummies to it to enhance it even more while still keeping it light. It’s wholesome enough with the added veggies and cashews that you won’t even feel like you need rice. Cheers to a fresh 2017!
Health tips: Low carb, diabetes friendly, heart healthy, anti-inflammatory
Ingredients (2 servings)
- 1 large 10 oz. chicken breast or tenders, cut into bite-sized strips
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish or oyster sauce
- Olive or canola oil
- 1 bell pepper, cut into bite-sized strips
- 1/2 medium onion, sliced
- 3 cloves garlic, minced or grated
- 3 cups Thai basil or regular basil (It looks like a lot but they shrink when they wilt.)
- 1/2 cup low-sodium cashews, halved
- Optional: A few sliced red chilis or Sriracha sauce
- Marinate chicken with the soy sauce and fish/oyster sauce in a medium bowl for at least 15 minutes. The longer the better!
- Heat oil in a large skillet over medium heat. Add bell pepper, onion, garlic and optional chilis until edges are browned and softened, about 10 minutes. Remove and set aside.
- Add chicken with marinade to skillet, stirring until just cooked, about 4 minutes.
- Add the vegetable mixture back in with the chicken, along with basil and cashews. Stir to combine until basil is just wilted, about 1 minute. Taste and adjust seasonings as desired.
- Garnish with fresh basil and Sriracha if you like. Enjoy!