Creamy Thai Basil Chicken
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Asian Fusion
Servings
4-6
A skillet full of comfort: tender chicken, baby spinach, and cauliflower simmered in a velvety Thai basil cream sauce. Serve it over pasta, rice, or enjoy on its own—it’s herbaceous, hearty, and weeknight-ready.
Ingredients
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4 Chicken Breasts, sliced on the bias
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2 tablespoons Dried Minced Onion
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1 teaspoon Black Pepper Powder
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2 tablespoons Dried Thai Basil
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3-4 tablespoons Corn Starch
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¼ cup + ¼ cup Canola Oil
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½ cup Heavy Cream
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½ cup Fresh Thai Basil Leaves, torn
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¼ cup Parmesan Cheese, grated
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1 Fresh Garlic Clove, chopped
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1 Bag Baby Spinach
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2 cups Orange Cauliflower Florets
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Directions
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Mix chicken in a large bowl with all the dried seasonings, corn starch and ¼ cup oil. Let marinate 30 minutes or overnight.
In multiple batches, sauté chicken in a large skillet until just cooked. Remove from skillet and repeat with next batch, adding oil as needed.
- Meanwhile boil cauliflower until just tender. Drain and set aside.
After last batch of chicken is done, add 1 T oil to skillet and sauté garlic, Thai basil leaves, spinach and cauliflower for 2 minutes. Return chicken to skillet and add heavy cream and cheese. Gently mix for 2 minutes and season with more salt if needed. Remove from heat and serve.