spicy chicken
Chef Alain Braux
Written by Chef Alain Braux

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.

Servings: 4

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


  1. Wash peppers, take the stems off, cut into halves and scrape out the seeds. Chop finely.
  2. 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.
  3. 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.
  4. Heat a frying pan. Add the oil and shallots and sauté until fragrant. Add the basil mix and cook for 2-3 minutes.
  5. 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.


About the author

Chef Alain Braux

Chef Alain Braux

Chef Alain Braux is the Executive Chef and Nutrition Therapist at A Votre Santé – To Your Health Nutritional Services, a health food consulting private practice. He is an award-winning executive chef and Amazon.com best-selling and award-winning food and health author.

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