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  • Jefferson Adams

    Thai-style Three Sauce Basil Chicken (Gluten-Free)

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

    Celiac.com 03/11/2014 - Here's an easy to make recipe for Thai-style chicken that combines three sauces, onions, peppers, garlic, and, of course, plenty of basil.

    If you like chicken, and you like basil, and you're open to Asian-style dishes, you will likely enjoy this tasty chicken dish. I like to serve it over rice, and I sometimes pair it with a nice Thai-style vegetable curry.



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    Photo: Flickr--Jessica_RabbitIngredients:

    • 1 pound boneless skinless chicken breast halves, sliced ¼-inch thick
    • 2 small red bell peppers, cut into ¼-inch-wide strips
    • 1 tablespoon cornstarch
    • 1 cup fresh basil leaves, lightly chopped
    • 1 small onion, halved and cut into ¼-inch-thick wedges
    • 1 teaspoon chopped garlic
    • 1 teaspoon red pepper flakes
    • coconut oil, for stir-fying
    • cilantro springs for garnish
    • salt and pepper to taste 

    Sauce 1

    • 2 tablespoons gluten-free fish sauce
    • 2 teaspoons sugar
    • 2 tablespoons gluten-free soy sauce

    Sauce 2

    • 2 tablespoons gluten-free oyster sauce (Lee Kum Kee - Choy Sun)
    • 4 tablespoons water
    • 1 teaspoon chili paste

    Sauce 3

    • 1 teaspoon cornstarch
    • 2 tablespoons water

    Directions:
    Rinse chicken pieces and pat dry with paper towels.

    In a medium bowl, mix cornstarch, salt and pepper. Toss in chicken strips and toss until well-coated with cornstarch.

    Heat oil in wok. Stir-fry onions and peppers until soft. Remove and keep warm.

    Add oil to wok as needed and stir-fry chicken, garlic, and pepper flakes until chicken is done.

    Add sauces in order, stirring each time to fully coat. Add cooked vegetables back and stir to coat.

    Add basil, stirring just until hot-crisp, and beginning to wilt.

    Garnish with cilantro and serve immediately over rice.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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