Dinner

Thai Basil Chicken

Step 1: Cut the boneless skinless chicken thighs into thin strips, and place them into a mixing bowl.

Step 2:  Add in 3 tablespoons of oyster sauce and 3 tablespoons of soy sauce. Toss the chicken to coat it, and marinate in the fridge for at least an hour.

Step 3: Heat ½ a tablespoon of sesame oil and 1 tablespoon of olive oil in a large skillet over medium high heat.

Step 4: Place the marinated chicken into the skillet and cook until the chicken is browned and cooked through.

Step 5: Add in the minced garlic and 2 cups of thai basil leaves, and cook stirring often until the basil leaves have wilted. If you cannot find thai basil locally, regular basil can be substituted.

Step 6: Garnish with fresh basil and salt to taste if desired.

Serve over a bed of white or cauliflower rice

Thai Basil Chicken

Thai Basil Chicken

Ingredients

  • 2 lbs. Boneless skinless chicken thighs
  • 3 tbsp. Oyster sauce
  • 3 tbsp. Soy sauce
  • ½ tbsp. Sesame oil
  • 4 cloves Minced garlic
  • 1 tbsp. Olive oil
  • 2 c. Thai basil leaves (regular basil can be substituted)
  • Salt to taste if desired

Instructions

    1. Cut the boneless skinless chicken thighs into thin strips, and place them into a mixing bowl.
    2. Add in 3 tablespoons of oyster sauce and 3 tablespoons of soy sauce. Toss the chicken to coat it, and marinate in the fridge for at least an hour.
    3. Heat ½ a tablespoon of sesame oil and 1 tablespoon of olive oil in a large skillet over medium high heat.
    4. Place the marinated chicken into the skillet and cook until the chicken is browned and cooked through.
    5. Add in the minced garlic and 2 cups of thai basil leaves, and cook stirring often until the basil leaves have wilted. If you cannot find thai basil locally, regular basil can be substituted.
    6. Garnish with fresh basil and salt to taste if desired.


    Serve over a bed of white or cauliflower rice.

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