Thai Basil Chicken Tacos with Rooster Sour Cream and Cilantro

This was a little experiment I threw together after thinking about what to do with the Thai basil I’ve been growing. The result was much tastier than I anticipated, and so I am happy to share it here. Most of these ingredient portions are approximate, so feel free to adjust to your tastes. Enjoy!

• 1 lb. Boneless/Skinless Chicken Breast
• 1 ea. Green and Red Bell Pepper
• 2 Jalapenos
• Small Corn Tortillas
• Fresh cilantro to taste

Marinade:

• 1/4 Cup fresh Thai basil
• 3-5 leaves fresh sweet basil
• 3 chopped garlic cloves
• 3 Tsp. olive oil
• 1/2 Cup soy sauce
• lemon zest
• pinch sea salt
• Pinch Pepper

Rooster Sour Cream:

• 3 Tsp. Sriacha “Rooster” sauce
• 1 Cup Low fat Sour Cream

Cut peppers into strips and set aside.

Slice chicken into 1/2 inch strips and set aside.

Chop basil and combine with marinade ingredients. Stir thoroughly and mix with sliced chicken, let marinade for 15 - 20 minutes.

Stir fry chicken in a wok with 2-3 Tbsp. olive oil for 5-7 minutes or until brown. Add in peppers and stir fry until desired crispness.

Toast some tortillas while your basil chicken is simmering, then mix together Rooster sauce and sour cream. 

Top tortillas with stir fry, Rooster sour cream, and fresh cilantro.

Voila!

Of course, you can modify this depending on how much you want to eat or serve. Just scale ingredients accordingly and experiment.