Chili Chicken and Basil

This recipe is an old favorite. I think I got it out of one of my magazines years ago. ┬áThe nice thing about this dish is if you are like me then you probably ┬áhave 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.