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–+ servings

Thai Basil Chicken With Cauliflower Rice

A flavorful and healthy dish featuring stir-fried chicken with fragrant Thai basil served on a bed of cauliflower rice, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound chicken breast cut into bite-sized pieces
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oil for cooking
  • 4 cloves garlic minced
  • 2 tablespoons fresh Thai basil leaves only
  • 1 medium red bell pepper sliced
  • 1 medium onion sliced
For the Cauliflower Rice
  • 1 head cauliflower grated or processed into rice
  • 1 tablespoon oil for cooking
  • 1 teaspoon salt

Method
 

Prepare the Cauliflower Rice
  1. Remove the leaves from the cauliflower and cut it into florets.
  2. Using a food processor, pulse the florets until they resemble rice grains.
  3. Heat oil in a pan over medium heat, add the cauliflower rice, and sprinkle with salt.
  4. Sauté for about 5-7 minutes until tender and slightly golden.
Cook the Chicken
  1. In a large skillet or wok, heat oil over medium-high heat.
  2. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add chicken pieces and cook for 5-7 minutes until browned and cooked through.
  4. Stir in sliced onion and red bell pepper, cooking for an additional 3-4 minutes.
  5. Add soy sauce, oyster sauce, and fish sauce, stirring well to combine.
  6. Finally, stir in fresh Thai basil leaves and cook for another minute until wilted.
Serve
  1. Spoon the cauliflower rice onto plates and top with the Thai basil chicken mixture.
  2. Garnish with additional basil if desired and serve hot.

Nutrition

Calories: 300kcalCarbohydrates: 25gProtein: 28gFat: 10gSaturated Fat: 2gSodium: 600mgFiber: 5gSugar: 4g

Notes

For added flavor, you can include sliced chili peppers for some heat. Serve with lime wedges on the side for an extra zing.

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