Thai Basil Chicken with Coconut Rice Noodles
Fragrant Thai Basil Chicken Tossed with Creamy Coconut Noodles
Ingredients:
2 tablespoons sesame oil
1 lb boneless skinless chicken thighs, thinly sliced
4 garlic cloves, minced
1 tablespoon grated fresh ginger
2 red chilies, thinly sliced (optional, adjust to taste)
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 teaspoon honey
1/2 cup low-fat coconut milk
1 tablespoon cornstarch mixed with 2 tablespoons water
7 oz (200g) rice noodles
1 cup fresh Thai basil leaves
1/2 red onion, thinly sliced
1 small zucchini, julienned
Juice of half a lime
Directions:
Cook rice noodles according to package instructions, rinse with cold water, and set aside.
In a large skillet or wok, heat sesame oil over medium-high heat. Add the sliced chicken and cook until browned and cooked through, about 6–8 minutes.
Add garlic, ginger, chilies, and red onion to the pan. Sauté for 2–3 minutes until fragrant.
Stir in soy sauce, oyster sauce, fish sauce, honey, and coconut milk. Let simmer for 3 minutes.
Add the cornstarch slurry and stir until the sauce thickens, about 2 minutes.
Add zucchini, cooked noodles, and Thai basil leaves. Toss everything together to coat evenly.
Finish with a squeeze of lime juice before serving warm.
Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes
Kcal: 410 kcal | Servings: 4 servings