A plate of Thai Basil Chicken

Thai Basil Chicken

By Anna Mahoney

As the weather gets cooler there is nothing better than a big plate of Thai food. The spices and flavor warm your whole body, and just the thought of it is making you want to hit your favorite Thai restaurant on your way home from work.

But you promised yourself you would stick to your budget and you are already pushing the limits with your daily pumpkin latte. You’d like to make it yourself, but you have no idea how to or where to get those exotic ingredients. Well, this Thai Basil Chicken will solve all your problems. All of the ingredients can be found in your local health food store, and it is super easy to make.

Yummy food at that won't break the bank, who could ask for more?

Ingredients

(serves 2)

For the Stir-Fry

  • 2 boneless chicken breasts, cubed
  • 2 tablespoons coconut oil
  • ¼ teaspoon salt & pepper
  • 2 medium carrorts, peeled and sliced
  • 1 cup broccoli florets
  • 1 cup green beans, trimmed and cut into 2-inch cubes
  • 8 baby eggplants, or 1 cup cubed eggplant
  • 1 medium white onion, cut into wedges
  • 1 Thai chili pepper (optional)
  • ½ lime, juiced
  • 3 scallions, chopped
  • 1 cup fresh basil, roughly chopped

For the Sauce

  • ¼ cup plus 1 tablespoon soy sauce or tamari
  • ¼ cup honey
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 2 tablespoons rice wine vinegar
  • 2 cloves of garlic, minced
  • ½ teaspoon white pepper
  • 1 teaspoon ground ginger
  • 1 teaspoon coriander

Directions

  1. Season chicken with salt and pepper. In a large wok or sauté pan, heat coconut oil on medium heat, then add chicken and saute for 5-7 minutes, or until fully cooked. Spoon out the chicken into a separate bowl and set aside.

  2. Place the carrots, broccoli, green beans, eggplants, onion and Thai chili into the wok with leftover juices from the chicken and saute over medium heat for about 8-10 minutes, or until vegetables become bright in color and begin to soften. While pan is hot, pour the lime juice over vegetable mix and saute for 1 more minute.

  3. Place the carrots, broccoli, green beans, eggplants, onion and Thai chili into the wok with leftover juices from the chicken and saute over medium heat for about 8-10 minutes until vegetables become bright in color and begin to soften. While pan is hot pour the lime juice over vegetable mix and saute for 1 more minute.

  4. Add chicken back into wok and mix in with vegetables.

  5. Pour sauce over entire mixture, mix well and allow to cook for 2 minutes, or until the sauce begins to thicken.

  6. Remove wok from heat, add basil and scallions to chicken and vegetable mixture. Mix together and allow basil to wilt.

  7. Serve hot over your favorite grain, and enjoy!

Anna Mahoney is a Licensed Acupuncturist with a Bachelor's Degree in Nutrition from Rutgers University. In her practice, she focuses on bringing her patients back to health through Chinese Medicine, nutritional counseling, and overall wellness care. In her personal life, she is a passionate cook, musician, yogi, and athlete. Anna lives in New Jersey, with her husband, John, and their dog, Betty. Anna blogs at The Green Banana.