Thai · Dinner
Thai Basil Chicken over Rice (GLP-1)
Diced chicken breast stir-fried with garlic, Thai chilies, and Thai basil in a light soy and fish sauce glaze, served over jasmine rice with steamed green beans. Quick wok technique keeps the dish savoury, herbaceous and lean.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
417Calories
38.6gProtein
13.1gFat
33.2gCarbs
6.8gSugar
5.6gFiber
952mgSodium
112mgChol
3.1gSat Fat
870mgPotassium
68mgCalcium
2.4mgIron
0.4mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Dice chicken breast into small pieces. Mince garlic, slice chilies, and pick basil leaves. Trim and halve green beans.
2
Heat vegetable oil in a wok over high heat until shimmering, about 1 minute. Add garlic and chilies; stir constantly for 20 seconds until pale gold.
3
Add diced chicken to wok in a single layer and sear over high heat for 3 minutes, tossing once, until opaque and lightly browned at edges.
4
Pour in fish sauce, soy sauce, oyster sauce, brown sugar, and water; toss over high heat for 1 minute until sauce clings to chicken in a thin glaze.
5
Steam green beans in a small pot with a splash of water over medium heat for 4 minutes until bright green and just tender-crisp.
6
Fold steamed green beans and basil leaves into wok and toss for 30 seconds over high heat until basil wilts and turns glossy.
7
Plate
Spoon jasmine rice into a bowl, top with basil chicken and green beans, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280g280g chicken breast
- 6 cloves6 cloves garlic
- 44 Thai bird's eye chilies
- 40g40g Thai basil leaves
- 2 tsp2 tsp fish sauce
- 3 tsp3 tsp soy sauce
- 1 tsp1 tsp oyster sauce
- 1 tsp1 tsp brown sugar
- 2 tsp2 tsp vegetable oil
- 150g150g green beans
- 180g180g cooked jasmine rice
- 2 tbsp2 tbsp water
