Basil Coconut Chicken Recipe

Looking for an easy Basil Coconut Chicken recipe? Learn how to make Basil Coconut Chicken using healthy ingredients.


Submitted by afijalk

Makes 8 servings



Chicken in creamy coconut basil sauce. You can add jalapenos or thai chili sauce for spice.

Recipe Ingredients for Basil Coconut Chicken

1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1/2 teaspoon chili powder
1 lb skinless, boneless chicken breast
1 block tofu
2 tbsp low sodium soy sauce
1 tbsp honey
4 cloves garlic, minced
1 green pepper, chopped
2 tbsp coconut oil
14 oz light coconut milk
2 teaspoons cornstarch
1 tsp oyster sauce
3 tbsp fresh basil leaves, chopped
1 tbsp finely chopped fresh ginger
1 c carrot, chopped
2 c mushrooms, chopped
1 c bean sprouts
1 c eggplant, chopped

Recipe Directions for Basil Coconut Chicken

  1. Press/drain tofu overnight. Marinate cubed tofu in soy sauce, ginger and honey. Bake in oven at 350 for 30 minutes. Turning once during cooking. Let cool.

  2. In a small bowl, mix together spices.

  3. Cut chicken into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.

  4. In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and green pepper and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Cook remaining veggies, except ginger and basil. Set aside.

  5. Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, remove from pan, add to the bowl with veggies. Cook the second batch of chicken pieces the same way.

  6. Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the oyster sauce. Add chicken mixture, tofu, basil, and ginger. Cook 2 minutes more to cook through.

  7. Serve over rice.

Categories

Chicken, Main Dish, Thai

Nutrition Facts
Serving Size 212.6g
Amount Per Serving
Calories
258
Calories from Fat
157
% Daily Value*
Total Fat
17.4g
27%
Saturated Fat
13.8g
69%
Trans Fat
0.0g
Cholesterol
33mg
11%
Sodium
417mg
17%
Potassium
375mg
11%
Total Carbohydrates
11.6g
4%
Dietary Fiber
2.7g
11%
Sugars
5.6g
Protein
16.1g
Vitamin A 49% Vitamin C 41%
Calcium 5% Iron 10%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • High in manganese
  • High in vitamin A
  • High in vitamin C
  •   Bad points
  • Very high in saturated fat
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