I don’t think I need to tell you how delicious this chicken is.
Just take a look at the picture.

All the fresh basil, the juicy goodness, and the simplicity of the entire dish in one single skillet. Amazing I tell you. And this really is SO easy to make!


Since I’ve been sick for the past two weeks, this was the perfect dinner to throw together during the week that was healthy and yielded plenty of leftovers for lunch the next day.  I served this over brown rice and the sauce alone tastes perfect with it!  Oh and if you absolutely hate fish sauce {like my boyfriend}, don’t worry.  You can leave that out and this will still taste great.  Although I guarantee if you secretly throw it in, no one will even notice.

I tend to be sneaky like that, shh just don’t tell Chris.



Spicy Basil Chicken

Recipe adapted from Cooking Light

Yield: 4 servings 1x


  • 2 tsp. olive oil
  • 1/4 cup minced shallots
  • 3 garlic cloves, thinly sliced
  • 4 skinless, boneless chicken breasts, cut into 1-inch pieces
  • 1 Tbsp fish sauce
  • 1 packet Stevia
  • 2 tsp. lower-sodium soy sauce
  • 1 1/4 tsp. chili paste with garlic
  • 1 tsp. water
  • 1/2 tsp. cornstarch
  • 1/8 tsp. sea salt
  • 1/3 cup sliced basil leaves


  1. Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirling to coat.
  2. Add shallots and garlic to pan; cook for about 30 seconds or until fragrant. Add chicken to pan; cook 13 minutes or until chicken is done.
  3. Combine fish sauce, Stevia, soy sauce, chili paste, water, cornstarch and salt in a small bowl, stirring with a whisk. Add fish sauce mixture to pan, and cook for 1 minute or until mixture thickens, stirring to coat chicken. Remove from heat, stir in basil and enjoy!


Serving Size: 3/4 cup • Calories: 291 • Fat: 15.2 g • Carbs: 5.6 g • Fiber: 0.1 g • Protein: 31.3 g • WW Points+: 7 pts

If you make this recipe, share a photo on Instagram and tag it #EatYourselfSkinny . I love seeing what you made!