No need to call your favorite take-out restaurant to order this dish. You can do it easily at home with this simple recipe. It can be made with either Thai or Italian basil.
Prep Time: 30 min
Cost per person: $2.56
- 4 green or red serrano or jalapeno peppers, stemmed, cleaned and chopped
- 1 cup fresh basil leaves, tightly packed
- 2 garlic cloves, chopped
- 1 Tbsp GF soy sauce
- 1 tsp apple or rice vinegar
- Sea salt to taste
- Cayenne pepper to taste
- 1 lb boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces
- 2 Tbsp olive or sesame oil
- 2 shallots, minced
- Wash peppers, take the stems off, cut into halves and scrape out the seeds. Chop finely.
- Place the washed and packed basil in a food processor. Add basil, garlic, soy sauce, vinegar and salt and pepper. Pulse to chop a few times until the basil is finely chopped. Set aside.
- Wash, dry and cut your chicken into 1 inch pieces. In two batches, place your cut chicken back in food processor (no need to wash in between) and chop coarsely.
- Heat a frying pan. Add the oil and shallots and sauté until fragrant. Add the basil mix and cook for 2-3 minutes.
- Add the chicken and cook for another 5-6 minutes while separating the pieces with a wooden spoon until it’s not pink anymore. Serve hot.
Chef’s Tip 1: Serve this Spicy Chicken over cooked brown rice ($0.26/serving) or pasta ($0.18/serving)
Chef’s Tip 2: For my GFCF friends, this recipe is safe for you as long as you use GF soy or tamari sauce.