Basil chicken



10 min


4 servings

* PLUS Cooking time: 15 minutes
Basil chicken

Roberto Caruso


  • vegetable oil
  • 8 skinless, boneless chicken thighs , or 4 skinless, boneless chicken breasts
  • 1/2 smalll red onion
  • 1/2 cup orange or mango juice
  • 1 tsp dried basil leaves
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 lime
  • 1/4 cup coarsely chopped fresh basil , or 2 green onions, thinly sliced


  • Lightly oil a large frying pan and set over medium heat. When hot, add chicken and cook until lightly golden, 3 to 4 minutes per side. Meanwhile, thinly slice red onion. When chicken is golden, scatter onion around chicken. Pour in orange juice. Sprinkle with dried basil, cumin and salt.
  • Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Bring to a boil, then reduce heat to medium-low. Cover and simmer, turning chicken halfway through, until chicken is springy when pressed, 6 to 8 minutes. Squeeze juice from lime overtop. Remove chicken and place on dinner plates. Increase heat to high. Boil pan juices, stirring often, until slightly thickened, about 2 minutes. Stir in fresh basil. Drizzle over chicken. Great with jasmine rice and slices of mango.

Nutrition (per serving)

  • Calories
  • 187,
  • Protein
  • 22.6 g,
  • Carbohydrates
  • 7.3 g,
  • Fat
  • 7.2 g,
  • Fibre
  • 0.8 g,
  • Sodium
  • 388 mg.

A mixture of dried basil and orange juice adds pizzazz to this quick and easy chicken saute.