This Spicy Basil Chicken is full of fresh basil, bright flavors, and comes together in under 20 minutes—perfect as a main course or served over a salad or rice.
This dish is a fantastic quick weeknight dinner: simple ingredients, minimal prep, and bold flavor. Sautéed shallots and garlic build a savory base, while a quick sauce of soy, fish sauce, a touch of sweetener and chili paste creates a glossy coating. Fresh basil stirred in at the end gives the chicken a bright, herbal finish. It’s great served over brown rice, cauliflower rice, or on top of a crisp salad for a lighter option.
Spicy Basil Chicken
Ready in about 20 minutes. Serves 4.
Prep & Cook Time
Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 4
Ingredients
- 2 tsp olive oil
- 1/4 cup minced shallots
- 3 garlic cloves, thinly sliced
- 4 skinless, boneless chicken breasts, cut into 1-inch pieces
- 1 Tbsp fish sauce (optional—see notes)
- 1 packet Stevia (or 1 tsp sugar or other sweetener)
- 2 tsp lower-sodium soy sauce
- 1 1/4 tsp chili paste with garlic (adjust to taste)
- 1 tsp water
- 1/2 tsp cornstarch
- 1/8 tsp sea salt
- 1/3 cup sliced fresh basil leaves
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and swirl to coat the pan.
- Add the minced shallots and sliced garlic and cook for about 30 seconds, until fragrant but not browned.
- Add the chicken pieces to the skillet in an even layer. Cook, stirring occasionally, about 13 minutes or until the chicken is cooked through and lightly golden.
- While the chicken cooks, whisk together the fish sauce (if using), Stevia (or sweetener), soy sauce, chili paste, water, cornstarch and sea salt in a small bowl until smooth.
- Pour the sauce into the skillet and cook for 1 minute, stirring constantly, until the sauce thickens and coats the chicken pieces.
- Remove the pan from the heat, fold in the sliced basil leaves until just wilted, and serve immediately.
Nutrition (per serving)
Serving: 3/4 cup | Calories: 291 kcal | Carbohydrates: 5.6 g | Protein: 31.3 g | Fat: 15.2 g | Fiber: 0.1 g
Nutrition information is an approximation and will vary depending on exact ingredients and portion sizes.
Tips, Substitutions & Serving Ideas
– Fish sauce adds umami and a salty depth; if you dislike it, you can omit it or replace it with an additional 1–2 teaspoons of soy sauce or tamari. If you omit fish sauce, taste the sauce before serving and adjust salt and sweetener to balance the flavors.
– Stevia is used here as a zero‑calorie sweetener. You can substitute 1 teaspoon of granulated sugar, honey, or maple syrup if you prefer.
– For more heat, add extra chili paste or a pinch of crushed red pepper. To reduce heat, use just 1/2 teaspoon of chili paste or omit it entirely.
– Swap the chicken breasts for boneless, skinless thighs for slightly richer flavor and tenderness; adjust the cooking time as needed until the internal temperature reaches 165°F (74°C).
– Serve this dish over steamed brown rice, jasmine rice, cauliflower rice for a lower-carb option, or toss over a bed of mixed greens for a warm chicken salad. The sauce is especially good spooned over grains.
– Make-ahead and storage: Leftovers keep well in an airtight container in the refrigerator for 2–3 days. Reheat gently in a skillet over medium heat to avoid overcooking the chicken and losing the basil’s fresh flavor; add a splash of water if the sauce has thickened too much.
Notes
This recipe moves quickly, so have all ingredients prepped before you start cooking. Add the basil at the very end to preserve its bright color and aroma—stirring it in off the heat will keep the leaves tender and fragrant.
