Low Sodium Thai Basil Chicken
Discover the vibrant flavors of Low Sodium Thai Basil Chicken—a healthier twist on the classic Thai street food favorite! Packed with tender chicken breast, colorful red bell peppers, and fragrant Thai basil, this dish delivers bold taste without the extra sodium. A zesty sauce made with low sodium soy sauce, a touch of sweet maple syrup, fresh lime juice, and an optional kick of chili flakes brings a perfect balance of savory, tangy, and spicy notes. Ready in just 30 minutes, this quick and easy stir-fry pairs perfectly with fluffy jasmine rice or can be enjoyed on its own as a flavorful low-carb option. Perfect for weeknight dinners or meal prep, this recipe proves that healthy eating doesn’t have to compromise on authentic taste!
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Recipe Information
Ingredients
- 1 lb Chicken breast (boneless, skinless)
- 1 cup Fresh Thai basil leaves
- 1 medium Red bell pepper
- 0.5 medium Yellow onion
- 3 cloves Garlic
- 3 tbsp Low sodium soy sauce
- 1 tsp Fish sauce (low sodium or omit for extra low sodium)
- 2 tbsp Maple syrup (or honey)
- 1 tbsp Fresh lime juice
- 0.25 tsp Crushed red chili flakes (optional for spice)
- 1 tbsp Avocado oil (or other neutral oil)
- 2 cups Cooked jasmine rice
Instructions
Prepare the chicken by slicing it into thin bite-sized strips or small pieces. Set aside.
Wash and prep the vegetables: thinly slice the red bell pepper, dice the onion, and mince the garlic.
In a small bowl, combine the low sodium soy sauce, fish sauce (if using), maple syrup, lime juice, and crushed red chili flakes. Stir well and set aside.
Heat a large skillet or wok over medium-high heat. Add the avocado oil and allow it to get hot.
Add the minced garlic to the skillet and cook for 30 seconds until fragrant, being careful not to let it burn.
Add the sliced chicken to the skillet and stir-fry for 3-4 minutes until it is cooked through and no longer pink.
Add the red bell pepper and yellow onion to the skillet. Stir-fry for 2-3 minutes to soften the vegetables slightly while retaining some crunch.
Pour the prepared sauce into the skillet and toss everything together to coat evenly. Let the mixture simmer for 1-2 minutes, allowing the sauce to thicken slightly.
Turn off the heat and add the fresh Thai basil leaves. Stir until the basil is wilted and incorporated into the dish.
Serve the Thai Basil Chicken immediately over cooked jasmine rice or on its own as a low-carb option.
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 2256 mg | 98% | |
| Total Carbohydrate | 180.6 g | 66% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 31.6 g | ||
| Protein | 170.2 g | 340% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 639 mg | 49% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 3112 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
