Introduction to Low-Carb Thai Basil Chicken
This quick low-carb chicken recipe is SO simple! It’s quick and easy enough for beginners–Here’s a step-by-step guide to prove it!
Prep Ingredients
First, mix up all the sauce ingredients–Either whisk them together in a bowl or pour them all in a jar and shake. Set this aside for now while the flavors meld. Prep the remaining ingredients by chopping up the chicken, pepper, shallots, and garlic.
MEAL PREP TIP: You can make the sauce and cut your chicken, pepper, and shallots up to 2-3 days ahead of time. Mince your garlic fresh (or use the jarred version) for the best flavor. Store all ingredients in their own bag or airtight container in the fridge.
Saute Veggies
Grab a large non-stick skillet or wok over medium-high heat. Once it’s hot, add in your oil. Once it’s hot enough to shimmer, add in your diced red pepper and cook for 2 minutes. Stir to prevent burning, then mix in the shallots, garlic, and chilis. Cook another 2 minutes, stirring often to keep things cooking evenly.
Saute Chicken
Add the chicken to the pan and stir it all together. Continue cooking for about 7-8 minutes or until mostly cooked through. Make sure to occasionally stir or toss chicken to prevent sticking and promote even cooking.
Simmer in Sauce
Pour the sauce over the chicken and simmer for 3-5 more minutes until the chicken is well coated and cooked through. If you’re not sure when the chicken is ready, you can use a meat thermometer (you want it to reach 165 to be safe). Finally, turn off the heat, remove the pan from the heat, and then mix in your sliced basil. You don’t want it to wilt too much, just enough to soften them.
