Once again, this amazing meal comes from Metabolic Cooking and it’s called Thai Basil Chicken Stir-Fry. I’ve made quite a few meals from this cookbook and so far, this is my #1 pick. A close second is Ginger Beef and a cut above my go-to baked chicken breast recipes I normally make. Describing food for me is difficult because by nature I am no chef! My cooking skills in college were limited to Top Ramen. I once ate an entire German Chocolate Cake for dinner.
I’ve come a long way. 🙂
Without going into too much detail, having these type of resources at your disposal is a benefit to you, your family and in case you ever want to cook a dish for a potluck or friends and need something “healthy” but somewhat spectacular. The recipes in Metabolic Cooking are worth every penny. I cannot live without this cookbook. It’s made a significant difference in my nutrition.
No more boring chicken…. now let’s dig in.
Thai Basil Chicken Stir-Fry:
Makes 4 Serving
• 4 boneless, skinless chicken breasts (4oz each)
• 2 tablespoons thai fish sauce
• 2 tablespoons soy sauce
• Pinch of stevia
• 2 teaspoon dried basil
• 1 teaspoon red pepper flakes
• 2 teaspoons coconut oil (I’ve used Grapeseed oil successfully)
• 2 cloves garlic, crushed
• 1 small onion, sliced
• 3 cups green beans (cut each bean in 3-4 pieces)
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).
• Calories: 198
• Protein: 31g
• Carbohydrates: 5g
• Fat: 6g
– marc david
P.S. – Pair this with a red wine or champagne for an “epic” experience.