Thai · Dinner
Thai Basil Chicken Rice (GLP-1)
Stir-fried chicken breast tossed with Thai basil, garlic, chili and a light soy-fish sauce glaze, served over jasmine rice with steamed green beans for fiber. Built lean and protein-forward for easy digestion, skipping sugar-heavy sauces and excess oil.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
346Calories
39.2gProtein
9.4gFat
24.8gCarbs
6.9gSugar
5.6gFiber
1120mgSodium
103mgChol
2.1gSat Fat
870mgPotassium
75mgCalcium
2.4mgIron
0.4mcgVitamin B12
28mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Slice chicken against the grain, mince garlic, finely chop chilies, and trim green beans into 1-inch pieces.
2
Sear
Heat oil in a wok over high heat until shimmering, add chicken, and sear 3-4 minutes stirring occasionally until cooked through and lightly browned.
3
Saute
Add garlic and chilies to the wok, saute 30 seconds over medium-high heat until fragrant and golden, then add green beans with water and steam covered 2-3 minutes until tender-crisp.
4
Simmer
Stir in fish sauce, soy sauce, oyster sauce, and sugar, simmer 1-2 minutes uncovered until sauce glazes the chicken, then fold in basil until wilted.
5
Plate
Spoon rice onto a plate, top with basil chicken and beans, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.8 oz280g chicken breast
- 6 cloves6 cloves garlic
- 44 fresh Thai chilies
- 2 cup50g Thai basil leaves, loosely packed
- 2 tsp2 tsp fish sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp oyster sauce
- 1 tsp1 tsp sugar
- 1 1/2 cup240g green beans
- 1 cup190g cooked jasmine rice
- 2 tsp10ml vegetable oil
- 2 tbsp30ml water, if needed
