Thai Basil Chicken Recipe
Prep: 10 minutes minutes
Cook: 15 minutes minutes
Total: 25 minutes minutes
- 1 Chicken Breast skinless, boneless, diced
- ½ cup Basil Leaves or Thai Basil fresh
- 2 medium Eggs
- 2 sprigs Green Onion
- 2 cloves Garlic
- 2 tablespoon Dark Soy Sauce
- 2 tablespoon Light Soy Sauce
- 4 tablespoon Sesame Oil
- 1 tablespoon Oyster Sauce
- 1 teaspoon Chili Flakes
- 1 teaspoon Low Carb Sugar Substitute
Heat 2 tablespoons of sesame oil in a wok or wide frying pan and sauté the diced chicken breast for 3-5 minutes. Add the green onions and garlic to the pan and stir for a few seconds over high heat to combine the flavors.
Turn the heat to medium and add the dark soy sauce, light soy sauce, oyster sauce, chili flakes, and Erythritol. Simmer until the sauce makes a thick glaze.
Remove from the heat and add the fresh basil leaves.
In another pan, heat the remaining oil and fry the eggs sunny side up. Use a spoon to drizzle the hot oil over the eggs to cook through.
Serve the chicken mixture hot, topped with the eggs.
Makes 2
Serving: 1serving (2 per recipe)Calories: 499Fat: 35.3gProtein: 39.4gTotal Carbs: 5.2gNet Carbs: 4.4gFiber: 0.8gSugar: 0.9g