FROM 30/10'S KITCHEN...

Thai Basil Chicken

Another Delicious 30/10 Recipe

RECIPE SUMMARY

 

Thai Basil Chicken

Makes 4 Servings: Counts towards 4 oz. Meat, ½ cup Vegetables, and ½ tablespoon Oil

  

INGREDIENTS

 1 lb. Boneless, skinless chicken breast
 ¼ teaspoon Salt
 ¼ teaspoon Pepper
 2 tablespoons Olive Oil
 1 cup Basil Leaves
 Spray Olive Oil
 ½ Medium White Onion, thinly sliced
 ½ Green Bell Pepper, thinly sliced
 2 teaspoon Red Curry Paste
 1 teaspoon Tamarind Paste
 2 tablespoon Soy Sauce
 1 tablespoon White Vinegar
 Juice of 1 lime
 5 Stevia Drops
 4 Garlic Cloves, minced
 1 teaspoon Red Pepper Flakes
 ½ teaspoon Garlic Powder
 ½ teaspoon Black Pepper

 

DIRECTIONS

1

Cut chicken into thin slices. Heat 2 tablespoons of olive oil in a medium saucepan and cook chicken until no longer pink.

2

While the chicken is cooking, preheat your air fryer to 395°F or the “chips” setting.

3

Place the basil leaves in the air fryer so that none of them are over lapping and spray with olive oil. Cook for about 2 minutes and then remove the crisp basil leaves. (If you do not have an air fryer then place under the broiler for about 2-3 minutes until crisp).

4

In a small bowl combine curry paste, soy sauce, vinegar, lime, stevia, garlic, and seasonings. Stir until combined.

5

Remove chicken from the pan and place on a plate.

6

Re-heat large saucepan over medium heat and pour in sauce mixture. Bring to small boil and add in the onion and bell pepper. Cook for about 2-3 minutes until the onion and bell peppers soften up.

7

Add in the chicken and cook for an additional 4-5 minutes until the sauce is fully incorporated into the chicken.

8

Serve with the crisp basil leaves!

 

Ingredients

 1 lb. Boneless, skinless chicken breast
 ¼ teaspoon Salt
 ¼ teaspoon Pepper
 2 tablespoons Olive Oil
 1 cup Basil Leaves
 Spray Olive Oil
 ½ Medium White Onion, thinly sliced
 ½ Green Bell Pepper, thinly sliced
 2 teaspoon Red Curry Paste
 1 teaspoon Tamarind Paste
 2 tablespoon Soy Sauce
 1 tablespoon White Vinegar
 Juice of 1 lime
 5 Stevia Drops
 4 Garlic Cloves, minced
 1 teaspoon Red Pepper Flakes
 ½ teaspoon Garlic Powder
 ½ teaspoon Black Pepper

Directions

1

Cut chicken into thin slices. Heat 2 tablespoons of olive oil in a medium saucepan and cook chicken until no longer pink.

2

While the chicken is cooking, preheat your air fryer to 395°F or the “chips” setting.

3

Place the basil leaves in the air fryer so that none of them are over lapping and spray with olive oil. Cook for about 2 minutes and then remove the crisp basil leaves. (If you do not have an air fryer then place under the broiler for about 2-3 minutes until crisp).

4

In a small bowl combine curry paste, soy sauce, vinegar, lime, stevia, garlic, and seasonings. Stir until combined.

5

Remove chicken from the pan and place on a plate.

6

Re-heat large saucepan over medium heat and pour in sauce mixture. Bring to small boil and add in the onion and bell pepper. Cook for about 2-3 minutes until the onion and bell peppers soften up.

7

Add in the chicken and cook for an additional 4-5 minutes until the sauce is fully incorporated into the chicken.

8

Serve with the crisp basil leaves!

Thai Basil Chicken

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