Thai Basil Chicken

Thai Basil Chicken – a quick and easy chicken stir-fry dish.
This simple Thai dish known as Pad Grapow is insanely quick and inexpensive to make. It’s light, yet flavorful with lots of heat and tons of basil.
I recently got my hands on Chrissy Teigen’s new cookbook, Cravings. What a beautiful book, love the photography and food styling, with lots of interesting recipes. Although not exactly a low calorie book, I found some dishes in the book that can easily be made light. This simple chicken dish is a great example, I slightly modified it to make it lighter, and plan on adding some vegetables to the mix to make the portion a little more substantial the next time I make it.

Thai Basil Chicken – a quick and easy chicken stir-fry dish.


Thai Basil Chicken
Servings: 4 • Size: 4 oz chicken • Points +: 5 • Smart Points: 3
Calories: 210 • Fat: 6 g • Sat Fat: 1 g • Carb: 4 g • Fiber: 1 g • Protein: 34 g 
Sugar: 0 g • Sodium: 571 mg • Cholesterol: 104 mg 
Ingredients:
  • 1 1/4 lbs boneless, skinless chicken breasts, sliced into thin strips
  • 2 tbsp oyster sauce
  • 2 tbsp light soy sauce
  • 5 cloves garlic, minced
  • 1 serrano chile, seeded and minced (keep seeds for extra hot)
  • 2 teaspoons vegetable or canola oil
  • 3 cups fresh Thai or regular basil leaves
  • cooked jasmine rice, optional for serving

Directions:
In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.
Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.

Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
Serve over rice.