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Thai lemongrass and basil chicken recipe

Ingredients (4 servings):

  • 3 cups Chinese Long Beans, trimmed and cut into 2-inch pieces; or Young Green Beans trimmed and cut into 1.5-inch pieces
  • 2 tsp Peanut Oil
  • 1 1/3 cup Boneless, Skinless Chicken Breasts, all fat removed, cut crosswise into thin strips
  • 1 Medium Onion, thinly sliced, rings separated
  • 4 Large Garlic Cloves, minced
  • 2 stalks Lemongrass, tough outer leaves removed, 4-inches of each stalk finely chopped
  • 3 tbsp Thai Fish Sauce
  • 1 packet Artificial Sweetener
  • 1 1/2 tsp Ground Coriander
  • 1 tsp Turmeric
  • 1/2 cup Fat-free, No-salt-added Chicken Broth
  • 2 tbsp Spicy Oyster Sauce
  • 2 cups Cooked Basmati Rice
  • 1/4 cup Thai Basil Leaves, or substitute Opal or Baby Green Basil
  • Freshly Ground Pepper to taste

How to make it:

  1. Blanch beans in boiling water. Drain and place in ice water to stop cooking. Drain again and set aside.
  2. Heat peanut oil in a heavy non-stick skillet or wok until very hot. Add chicken, onion and garlic. Stir-fry for 4 minutes until chicken begins to cook through.
  3. Add the lemongrass, fish sauce, artificial sweetener, coriander, and turmeric. Stir-fry for another 2 minutes.
  4. Add the beans, broth, and oyster sauce. Reduce heat and simmer until sauce thickens and chicken is cooked through.
  5. Season with pepper.

To serve, mold 1/2 cup rice using small ramekins and invert rice on plate. Place the chicken mixture around rice. Garnish with basil. Serve immediately.

Nutritional values per serving:

Calories: 253 kcal

Protein: 37 g

Fat: 4 g

Carbohydrates: 15 g

Fiber: 5 g

Cholesterol: 82 mg

Sodium: 148 mg

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Recipe provided by OnTrack Diabetes, a leading resource for practical tips on managing diabetes:

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