This Spicy Thai Basil Chicken Stir Fry is a 20 minute, healthy, gluten free dinner that is paleo friendly, lower carb and only 300 calories! It will be your new go to weeknight meal!
PIN Spicy Thai Basil Chicken Stir Fry
The best kinda meal a busy weeknight has to offer is a stir fry.
- Quick, because – HELLO – you are busy and do not have time to make a masterpiece.
- LOADED with the best kinda balance of tender crisp veggies and muscle building PROTEIN
- SUPER customizable. Liike, throw whatever veggies are currently being left in your veggie drawer to die into a big pan and call it DONE
A saucy little healthy chicken stir fry is my go-to when I feel like I need to be a “gold star wife” and make Mr. FFF some real food, but all I really want to do is spend NO time cooking, eat a paleo protein bar and sit myself on the couch to watch Netflix like a blob.
Which just so happens is the kinda night when this Thai basil chicken stir fry recipe was BORN.
It’s got this addicting, smooth sauce that is this blend of tangy lime juice, salty coconut aminos, VERY subtle nutty-notes of tahini with juuuust a little sweetness that is going to make you feel very *100 emoji* about your dinner-eating-life for the evening.
THEN – POW – just as your patting yourself on the back for a dinner-job-well-done, spicy SRIRACHA swoops in and warms up the back of your throat is this tingly, magic kinda way.
Quick, easy, yummy, NOURISHING and SO SO satisfying. This Thai basil chicken recipe is IT.
Have you ever had Thai basil? It’s one of my most favorite herbs ever. POSSIBLY even more than cilantro which is saying a lot since I told you in the Mexican stuffed sweet potatoes with eggs that cilantro is my spirit herb.
How is Thai basil different?
Thai basil is grown in southeast Asia, is a little bit more spicy and a lot more BOLD than the regular Italian basil that you might be used to. It has an ALMOST “licorice like” taste, if I had to describe it.
What is Thai basil good for?
I love using Thai basil in Asian curries like vegan coconut sweet potato curry or slow cooker mango chicken curry. You can also use it in sauces or, of course, stir fries like this Spicy Thai Basil Chicken Stir Fry!
If you want to get nerdy, Thai basil is also anti-bacterial and contains many vitamins and minerals like vitamin A, C, E, fiber AND antioxidants!
But, enough learning. All you REALLY need to know is that it’s tasty and good for you, so you should be putting it on all the things you eat in your life the end.
Besides, these say that variety is the spice of life, right? So, let’s some actual variety with our SPICES.
Who knows you just might find that you’re INTO IT.
Don’t wanna toot my own horn but I’m pretty sure that I can predict the future.
My prediction is that and when you sauce-it-up with some oniony bok choy, fresh zucchini and throw it all together with tender-crisp cauliflower rice you WILL find that you’re VRY VRY into adding a little Thai chicken with basil to your weekly dinner rotation.
EAT. REPEAT. BE HAPPY ABOUT FOOD.
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Spicy Thai Basil Chicken Stir Fry
This Spicy Thai Basil Chicken Stir Fry is a 20 minute, healthy, gluten free dinner that is paleo friendly and lower carb! It will be your new go to weeknight meal!
- 1/2 Tbsp Sesame oil
- 1/2 Tbsp + 1 tsp Avocado oil. divided
- 1 Cup Zucchini, sliced and quartered
- 1/2 Large red pepper, sliced
- 1 Cup Bok choy stems, sliced
- 1/2 Lb Grass-fed chicken breast, sliced
- 3 Tbsp Coconut aminos (or soy sayce)
- 1 1/2 Tbsp Fresh lime juice
- 1 Tbsp Tahini
- 1 1/2 tsp Monkfruit (or coconut sugar)
- 1 1/2 tsp Fresh ginger, minced
- 1 tsp Sriracha (or to taste)
- 1 Cup Bok choy leaves, sliced
- 1 Cup Bean Sprouts
- 1/4 Cup Thai basil, Packed
- Salt, to taste
- Sesame seeds, for garnish
- Cauliflower rice or white rice, for serving
Heat 1/2 Tbsp of the sesame oil and 1/2 Tbsp of the avocado oil in a large frying pan on medium/high heat. Add in the zucchini, pepper and bok choy stems and cook until lightly browned and tender, about 4-5 minutes. Transfer to a plate.
Heat the remaining 1 tsp of Avocado oil on medium heat. Add in the chicken and sautee until golden brown and no longer pink inside, about 5-7 minutes.
While the chicken cooks, whisk together the coconut aminos, lime juice, tahini, monkfruit, ginger and sriracha in a small bowl.
Once the chicken is cooked, add the veggies back into the pan with the chicken, along with the coconut amino mixture. Boil 30 seconds, stirring constantly.
Add in the Bok choy leaves, bean sprouts and Thai basil and stir until the leaves just begin to wilt, about 1-2 minutes. Season to taste with salt.
Serve over rice of choice, garnished with sesame seeds and DEVOUR!
DID YOU MAKE THIS RECIPE?If you try this recipe I would love to see it and share it! Tag me on IG @foodfaithfit, using the hashtag #foodfaithfit
FOR THIS RECIPE, I RECOMMEND:
(per 1/2 of the recipe, not included rice of choice)
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