Chili Chicken and Basil

This recipe is an old favorite. I think I got it out of one of my magazines years ago.  The nice thing about this dish is if you are like me then you probably  have most if not all the ingredients in your kitchen already. It’s low in calories and can be served over rice, couscous or quinoa.

I use 2 serranos like the recipe calls for but I can’t imagine everyone liking it that spicy, because it is hot! So if you have a heat tolerance I would start with one.


1-2 boneless, skinless chicken breast ( or 4 boneless, skinless chicken thighs )
3 cloves garlic
2 Serrano’s
1/2 tbsp olive oil
1 tbsp soy sauce
1 tbsp fish sauce
1/2 tbsp red chili paste
1 tsp sugar
1 tsp fresh cracked pepper
2 cups fresh basil


Cut the chicken into small pieces, then finely chop the garlic and chillies.

Preheat a wok over medium-high heat. Add the oil, the garlic and the chilis and fry for 2-3 minutes, being careful not to burn the garlic.

Add the chicken pieces to the pan, cooking them until they’re lightly browned, about 3-4 minutes. Add the soy sauce, fish sauce, red chili paste and sugar, and continue to cook until the chicken is done all the way through, another 3-4 minutes.

Add the pepper and basil and cook until the basil is just wilted, about two minutes. Serve immediately.

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