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Saturday, June 15, 2013

Thai Basil Chicken Stir-Fry Recipe

Compliments of Metabolic Cooking 2.0


- 4 boneless, skinless chicken breasts (4oz each)
- 2 tablespoons thai fish sauce
- 2 tablespoons soy sauce
- pinch of stevia
- 2 teaspoons dried basil
- 1 teaspoon red pepper flakes
- 2 teaspoons coconut oil
- 2 cloves garlic, crushed
- 1 small onion, sliced
- 3 cups green beans (cut each bean in 3-4 pieces)

Makes 4 Servings


1. Combine the fish sauce, soy sauce, stevia in a blender. Blend for several seconds, then turn off the blender. Add the basil and red pepper flakes, set aside.
2. Heat 1 teaspoon of oil in a wok or skillet over high heat and add the garlic, chicken, and onion and stir-fry for 3 to 4 minutes. Add the green beans and continue to stir-fry until the chicken is cooked through.
3. Stir the fish sauce mixture into the stir-fry. Turn the heat to medium, cover, and simmer for 2 to 3 minutes (the beans should be tender-crisp).

Nutritional Facts Per Serving:

Calories: 198
Protein: 31g
Carbohydrates: 5g
Fat: 6g

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Also Read: Metabolic Cooking Review

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