Thai Basil Chicken


  • 3/4 lb chicken boneless skinless thighs (cut into small bite-sized cubes)
  • 3-5 thai chili or bird’s eye chili (seeded and sliced thinly)*
  • 1 shallot, thinly sliced
  • 3 garlic cloves, chopped
  • 1/4 red bell pepper, cut into thin pieces
  • 1 1/2 TB fish sauce
  • 1 tsp tamari (gluten-free soy sauce)
  • 1 TB brown sugar (packed) or agave nectar*
  • 1/4 tsp black pepper
  • 1/2-2/3 cup regular basil (lightly packed) or ~12 large leaves Thai basil
  • canola oil for the pan


  1. Make the sauce by stirring together fish sauce, tamari, brown sugar/agave, and black pepper. Set it aside.
  2. Heat a cast iron skillet (or other heavy-bottomed pan) over medium-high heat. Add about 1 TB of canola oil to the pan. Once the pan becomes hot, add shallots to the pan. Sauté for about a minute. Add garlic and chili to the pan. Continue stirring until shallots are lightly brown. Add chicken to the pan. Sauté for about 2 minutes until the chicken is almost cooked through. Add the red bell pepper pieces to the pan. Continue to stir until the chicken is cooked through.
  3. Add the sauce to the pan. Mix well to ensure that the sauce is well distributed. Turn the heat off once the pan is dry. Add the basil and mix. The basil should wilt nicely from the residual heat from the pan. Serve with steamed brown rice. You can also serve topped with a fried egg made over easy.

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