Black Bean Burgers

Super flavorful Homemade Black Bean Burgers are as easy as combining black beans together with a slew of flavorful ingredients, like garlic, red onion, cumin, cilantro, and sriracha. A little egg and breadcrumbs help hold the patty together, and you’ve got a super hearty, flavorful, and freezer-friendly homemade black bean burger. No more $8 restaurant veggie burgers for me!

Originally posted 1-23-2011, updated 7-28-2020.

How Many Burgers Does This Recipe Make?

This recipe makes six decent-sized black bean burgers. And don’t worry, if you can’t eat all six within a few days, they’re freezer friendly! Note: The recipe and price breakdown below are for the burger only. Everyone likes something different on their burger, so I decided not to include buns and toppings in the recipe or price breakdown. 

How to Freeze the Black Bean Burger Patties?

Since I cook for just myself, I cooked two of my patties and froze the rest. Just wrap the raw patties in plastic wrap and then place them in a zip top freezer bag. To cook later, thaw the patty for 30 seconds in the microwave then finish cooking in a skillet as described in the recipe below.

What Toppings are Good on a Black Bean Burger?

I went with traditional mustard, tomato, lettuce, and red onion, but you could really have a lot of fun with the toppings. You could do a southwest spin and add some chipotle mayo, cheddar cheese, and jalapeños. Or how about a BBQ version with BBQ sauce and pepper jack cheese? A few avocado slices with any of the above themes would also be really nice. And you definitely need to try some Comeback Sauce on there!

Black Bean burgers on a tray with buns, toppings, ketchup and mustard.

Are These Black Bean Burgers Spicy?

Despite having sriracha as one of the ingredients, I don’t find these black bean burgers to be spicy at all. The sriracha just adds another subtle layer of flavor. If you want your black bean burgers to be spicy, simply double the sriracha, or add a jalapeño to the food processor when you’re processing your ingredients together.

Do I Have to Use a Food Processor?

You can make these black bean burgers without a food processor, but it’s a whole lot easier with one. 🙂 To make the black bean burgers without a food processor, just finely mince the red onion, garlic, and sriracha by hand. Mash the black beans by hand (either with a fork or with a potato masher), then stir everything together by hand. 

Can I Bake Them?

I don’t suggest baking the black bean burgers because you won’t get the nice browning on the outside of the burger, which provides extra flavor and texture to the burger. 

Can I Skip the Egg?

I tried to make these black bean burgers without the egg, but unfortunately they just don’t hold together in the skillet (they turn into something more like refried beans). You may be able to do something like a flaxseed egg replacer, but I haven’t tested this.

P.S. This black bean burger recipe is basically a variation on my Homemade Falafel recipe, which is one of the best things I’ve ever eaten.

A black bean burger on a plate, dressed but open faced with ketchup and mustard on the side

 
Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Homemade Black Bean Burgers

Black beans, cumin, sriracha, garlic, and fresh red onion make these homemade black bean burgers a flavorful and filling vegetarian meal.
Total Cost $2.57 recipe / $0.43 serving
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 6
Calories 334.88kcal

Equipment

  • Food Processor
  • Nonstick Fry Pans

Ingredients

  • 2 15oz. cans black beans $0.96
  • 1/4 red onion $0.11
  • 1 clove garlic $0.08
  • 1/4 bunch fresh cilantro* $0.20
  • 1 Tbsp sriracha $0.11
  • 1 Tbsp mayonnaise $0.09
  • 1 tsp ground cumin $0.10
  • 1.5 Tbsp soy sauce $0.09
  • 1/4 tsp pepper $0.03
  • 1 large egg $0.23
  • 1 cup plain breadcrumbs $0.26
  • 2 Tbsp cooking oil $0.08

Instructions

  • Rinse and drain the canned black beans. Add the black beans to a food processor along with the red onion, garlic, cilantro, sriracha, mayonnaise, cumin, soy sauce, and pepper. Pulse the ingredients until they are evenly mixed, but still slightly chunky.
  • Transfer the black bean mixture to a bowl and add one large egg and 1 cup breadcrumbs. Stir the ingredients together until they’re evenly combined. Let the mixture sit for about 5 minutes.
  • Divide the black bean mixture into six equal portions, then shape each portion into a patty, about 3.5 inches in diameter, ½-inch thick.
  • To cook the black bean burgers, heat 1Tbsp cooking oil in a skillet over medium heat. Once the oil is hot, add a few of the black bean burgers and cook for about 4-5 minutes on each side, or until they are well browned and heated through. Repeat with more oil and the rest of the patties until they’re all cooked.
  • Place each patty in a bun, add your favorite toppings, and enjoy!

Notes

*feel free to sub parsley for the cilantro.

Nutrition

Serving: 1patty | Calories: 334.88kcal | Carbohydrates: 49.75g | Protein: 16.23g | Fat: 7.98g | Sodium: 942.65mg | Fiber: 15.33g

Updates to the old recipe: I eliminated the Worcestershire sauce from the original recipe so this recipe would actually be vegetarian (because if you’re making a black bean burger, I’m guessing you want it to be vegetarian!). I also swapped canned beans for home-cooked black beans, because I figure most people will have canned on hand. I used cilantro in place of parsley because that’s what I had on hand, but you can use whichever one you prefer! If you’d like a copy of the old recipe, simply email us at support@budgetbytes.com and we can send you a pdf.

How to Make Black Bean Burgers – Step By Step Photos

Black Bean Burgers in a food processor

Rinse and drain two 15oz. cans of black beans. Add them to a food processor along with ¼ of a red onion, 1 clove of garlic, ¼ bunch of cilantro (about ½ cup), 1 Tbsp sriracha, 1 Tbsp mayonnaise, 1 tsp cumin, 1.5 Tbsp soy sauce, and ¼ tsp pepper.

Processed black bean burger ingredients in the food processor.

Pulse the ingredients together until they’re mostly mixed. I like to leave it just a little chunky, but fairly even.

Black bean mixture with egg and breadcrumbs

Add the black bean mixture to a large bowl along with one egg and 1 cup breadcrumbs. 

Final black bean burger mixture in the bowl

Combine the black bean mixture with the breadcrumbs and eggs. I like to let this mixture sit for about five minute to let the breadcrumbs absorb some of the moisture.

Shaped black bean burgers on a green cutting board

Divide the mixture into six equal portions and shape them into patties (about ½ cup of mixture each, 3.5″ diameter, ½” thick).

Black bean burgers in a skillet

Add a ½ Tbsp cooking oil to a skillet and heat over medium. When the oil is hot, add a couple of patties and cook for about 4-5 minutes on each side, or until they are nicely browned and heated through. Repeat with more oil and patties until the desired number are cooked (or freeze the rest, see the info above the recipe for instructions on how to freeze).

Side view of a single black bean burger on a bun, fully dressed, sitting on newsprint

Top your black bean burger with your favorite toppings and enjoy!!

The post Black Bean Burgers appeared first on Budget Bytes.

Chicken Fajita Pasta

This Chicken Fajita Pasta is fresh, bold and flavorful, and made in just one pan! Everything you love about fajitas, transformed into a delicious pasta dish.

I love traditional fajitas so much that I’ve also revamped them into sheet pan fajitas, foil packet fajitas and even fajita soup! Don’t miss all my other favorite Mexican-inspired recipes.

I’ve been in a comfort mood lately, but wanting something that’s not overly heavy in calories, but still give that warm, comfort-food feeling. This pasta hits the mark, made with fresh veggies and bold flavors from the easy homemade fajita seasoning combined with some whole wheat penne noodles.

How to make Chicken Fajita Pasta:

  • In a small bowl combine the fajita marinade ingredients.
  • Place the chopped chicken in one large ziplock bag, and the veggies in another large ziplock bag. Pour half of the marinade into each bag and toss them to coat. Refrigerate for 15 minutes, or up to a few hours.
  • When ready to cook, heat oil in a large skillet over medium-high heat. Once hot, add the chicken (discard any remaining marinade), and cook for 3-4 minutes. Flip chicken to cook on the other side and move to one side of the pan. Add veggies and garlic to the other side (discard excess marinade) and sauté for several minutes, until chicken is cooked through (about 165 degrees F). Remove everything to a plate and cover with aluminum foil.
  • In the same skillet, add the broth, milk, diced tomatoes, uncooked pasta, and salt.

Two process photos of a skillet cooking veggies and chicken, then cooking penne pasta in liquid with diced tomatoes.

  • Stir to combine and bring to a boil. Once boiling, cover, reduce heat to medium-low, and cook for 13-15 minutes or until pasta is tender and liquid is mostly absorbed.
  • Add the chicken and veggies back into the skillet and stir to combine until heated through.
  • Serve immediately, topped with salsa and sour cream, if desired.

A bowl with a serving of chicken fajita pasta in it.

If you love One Pan Meals, try one of these favorites:

One Pan Jambalaya

Skillet Lasagna

Shrimp Creole

Paella

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.

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Chicken Fajita Pasta

This Chicken Fajita Pasta is fresh, bold and flavorful, and made in just one pan! Everything you love about fajitas, transformed into a delicious pasta dish.
Course Main Course
Cuisine American, Mexican
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 428kcal
Author Lauren Allen

Ingredients

For the fajita marinade:

  • 2 Tablespoons oil (vegetable or canola oil)
  • 3 Tablespoons lemon juice
  • 1-2 cloves garlic , minced
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • pinch of salt
  • freshly ground black pepper

For the pasta:

  • 1 pound boneless skinless chicken breast halves or tenders
  • 1 Tablespoon olive oil
  • 1 whole onion chopped
  • 1 green bell pepper , chopped
  • 1 red bell pepper chopped
  • 1-2 cloves garlic , minced
  • 2 cups low-sodium chicken broth
  • ½ cup milk
  • 14.5 ounce can diced tomatoes , undrained
  • 8 ounces Penne Pastas , regular or whole wheat
  • ½ teaspoon salt
  • salsa and sour cream , for topping, if desired

Instructions

  • In a small bowl combine the fajita marinade ingredients. 
  • Place the chopped chicken in one large ziplock bag, and the veggies in another large ziplock bag. Pour half of the marinade into each bag and toss them to coat. Refrigerate for 15 minutes, or up to a few hours.
  • When ready to cook, heat oil in a large skillet over medium-high heat. Once hot, add the chicken (discard any remaining marinade), and cook for 3-4 minutes. Flip chicken to cook on the other side and move to one side of the pan. Add veggies and garlic to the other side (discard excess marinade) and sauté for several minutes, until chicken is cooked through (about 165 degrees F). Remove everything to a plate and cover with aluminum foil.
  • In the same skillet, add the broth, milk, diced tomatoes, uncooked pasta, and salt.
  • Stir to combine and bring to a boil. Once boiling, cover, reduce heat to medium-low, and cook for 13-15 minutes or until pasta is tender and liquid is mostly absorbed. 
  • Add the chicken and veggies back into the skillet and stir to combine until heated through. 
  • Serve immediately, topped with salsa and sour cream, if desired.

Video

Notes

Vegetarian Fajita Pasta: Omit chicken and add additional vegetables.

Nutrition

Calories: 428kcal | Carbohydrates: 48g | Protein: 24g | Fat: 16g | Saturated Fat: 2g | Cholesterol: 39mg | Sodium: 419mg | Potassium: 689mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1228IU | Vitamin C: 77mg | Calcium: 82mg | Iron: 2mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2016. Updated July 2020 with process photos and a video.

The post Chicken Fajita Pasta appeared first on Tastes Better From Scratch.

No Bake Cheesecake

No Bake Cheesecake is so creamy, luxurious, and surprisingly easy to make from scratch at home.  Top it with whipped cream and fresh fruit and it will be a huge hit that everyone will obsess over!

Simple variations of this no bake cheesecake can make a big impact when entertaining.  Try 2 Ingredient Cheesecake Dip or Cheesecake Stuffed Strawberries for quick and easy twists on no-bake cheesecake that can be served as delicious starters.

Finished no bake cheese cake topped with whipped cream strawberry syrup and strawberries.

Easy No Bake Cheesecake

No Bake cheesecake is the best no bake cheesecake you will make!  The rich flavors are easy to achieve and effortless to create.  It is an amazing dessert that your family will request over and over.  The good news is you can make simple swaps to the crust and switch up toppings for an entirely different feel so you will never get tired of it!

Every bite of the filling is bursting with tangy cream cheese, smooth vanilla, and bright lemon flavors that are irresistible together!  The crunch of the crumbly graham cracker crust is a perfect contrast to the soft and sweet filling.  Your family and friends will go crazy over how incredibly delicious it is!  Make more than one at a time, because this no bake cheesecake gets devoured quickly!

No Bake Cheesecake Ingredients:

A short list of no-fuss ingredients come together to make the most decadent cheesecake.  For the best results, make sure all the ingredients are at room temperature before you begin the recipe.   This will prevent the cheesecake from cracking, and give you a perfectly smooth and creamy filling.

  • Graham crackers: Crush in food processor or with a rolling pin over a bag of crackers.
  • Brown sugar: Mix together with butter and graham crackers to make a sweet and buttery crust.
  • Butter: Binding agent to hold together the crust.
  • Cream cheese: Mild and tangy flavor and smooth texture for the filling.
  • Lemon juice: A hint of vibrant citrus flavor.
  • Vanilla: Brings out all the flavors in the filling.
  • Sugar: Adds sweetness!
  • Heavy whipping cream: Makes the filling even more smooth and sweet.
  • Optional Topping: Strawberry sauce

How to Make Cheesecake:

No-bake cheesecake is a luxurious dessert that is no longer only reserved for a restaurant on date night.  Now, you can make this any day of the week because it is so easy to put together from scratch at home!

  1. Mix crust: In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated.
  2. Form crust: In a springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator.
  3. Combine filling: In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy.  Add in the heavy whipping cream and continue to beat until stiff peaks form.
  4. Layer filling over crust: Spread filling evenly along the crust.
  5. Chill and Serve: Place in refrigerator to chill for 3 hours or overnight and serve with strawberry topping if desired.

Steps to make no bake cheesecake.

Variations for Homemade Cheesecake:

No Bake cheesecake is less dense and heavy than baked cheesecakes.  It is incredibly delicious, light and tasty!  Here are my ideas for how to create a variety of inspired twists on this one amazing recipe!

  • Design: Prepare the cheesecake in a parchment paper lined 8×8 dish.  Then, after chilling in the refrigerator lift the cheesecake out with the parchment paper and cut the cheesecake into small squares for bite sized treats.  Even dip them in chocolate for a smooth outer shell and professional looking presentation.  Or prepare them in small cups or a mini muffin pan for smaller servings you don’t have to slice.
  • Toppings: Add whipped cream and fresh fruit for extra sweetness and color. Strawberries are a favorite, but raspberries, blueberries, or any fruit that’s in season make great toppings.  Also try sauces like lemon curd, freezer jam, homemade salted caramel sauce, or chocolate syrup.
  • Filling: Add a bit of sour cream for even more tangy flavor and creaminess. Or for a small crunch try adding in some crushed oreos, sprinkles (a hit with kids) or chocolate shavings.
  • Crust: To change up the flavor try using chocolate or cinnamon sugar graham crackers or crushed oreos in the crust.

Close up on finished no bake cheesecake decorated with whipped cream and strawberries.

Can you Freeze Strawberry Cheesecake?

Yes!  Before decorating, wrap your no bake cheesecake in heavy duty aluminum foil, plastic wrap, or place in a shallow airtight container.  Then store it in the freezer for up to 3 months.  Thaw it in the refrigerator and add toppings before serving.  It will remain good for up to 3 days in the refrigerator.

More Decadent Cheesecake Recipes:

  • Mint Oreo Cheesecake
  • No Bake Key Lime Cheesecake
  • Berry Swirl Cheesecake Bars
  • Death by Chocolate Cheesecake
  • Samoa Cheesecake Bars

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No Bake Cheesecake

No Bake Cheesecake is so creamy, luxurious, and surprisingly easy to make from scratch at home.  Top it with whipped cream and fresh fruit and it will be a huge hit that everyone will obsess over!
Course Dessert
Cuisine American
Keyword cheesecake, no bake cheesecake, strawberry cheesecake
Servings 12 Slices
Calories 251kcal
Author Alyssa Rivers

Ingredients

  • 2 cups graham cracker crushed
  • 1/4 cup brown sugar
  • 1/2 cup butter melted
  • 2 8 ounce cream cheese softened
  • 1 Tablespoon lemon juice
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 cup heavy whipping cream

Optional Topping:

  • Strawberry Sauce

Instructions

  • In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated. In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator.
  • In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy. Add in the heavy whipping cream and continue to beat until stiff peaks form.
  • Spread filling evenly along the crust. Chill for 3 hours or overnight and serve with strawberry topping if desired.

Nutrition

Calories: 251kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 176mg | Potassium: 48mg | Fiber: 1g | Sugar: 16g | Vitamin A: 528IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

Rava dhokla recipe, Instant rava dhokla

  • After 15 mins, add salt, lemon juice, eno and water (approx 1/2 cup) as needed and make a thick batter.
  • Side by side boil water in a steamer.
  • Grease a flat base vessel that would fit into your steamer. I used my cooker vessel. Pour the prepared batter. Tap gently few times.
  • Once water boils in steamer, keep inside and cook for 12 mins.
  • Until the knife inserted the dhokla comes out clean. Cool down for 5 mins. Loosen up the sides.
  • Invert over a plate. Tap gently to un-mould. Heat a kadai with oil, splutter mustard and add a sprig of curry leaves. Fry until crisp. Add water, sugar and stir well to dissolve.
  • Pour over the dhokla all over. Cut into squares to serve.
  • Serve with Green chutney the best. We loved it as such as it was tangy and sweet both at same time.

    The post Rava dhokla recipe, Instant rava dhokla appeared first on Raks Kitchen.

    Pan-Seared Steak with Garlic Butter

    This Pan-Seared Steak with Garlic Butter is incredibly juicy, tender, and delicious. You can quickly cook this steak on your stovetop and it’s great for an easy weeknight meal. Topped with garlic herb butter, this will quickly become your go-to steak recipe. I don’t think there is anything more impressive than a big fat juicyContinue Reading

    Thai Basil Chicken

     An authentic street food favorite, Thai Basil Chicken derives its enticing aroma from garlic, ginger, oyster sauce and chili paste, served over Jasmine rice. It’s a simple and healthy dinner that’s ready in less than 30 minutes. 

    This easy stir-fry is part of my expanding collection of Thai Recipes which include Massman Curry, Thai Basil Beef, and Pad Thai.

    Whenever we eat at a Thai restaurant, Thai basil Chicken (and Drunken Noodles) are my favorite hot food items and this homemade version can compete with the best ones I’ve had! The BEST part is how easy it is to throw together. Like too easy.

    The heart of this dish is the basil and when it comes to Thai cooking, not all basils are created equal. Here are a few different cultivars to consider:

    1. Sweet Basil is the most common variety and familiar from Italian cuisine such as pesto dishes and caprese salad. It will work fine for Thai Basil Chicken as well, BUT you will lose out on some of the pungent and uniquely Thai flavor of our next contestant. 
    2. Thai Basil has purple stems and a spicy licorice-anise flavor.  Thai basil may be difficult to find in your local supermarket but can be found in most any Asian grocery store.
    3. Holy or hot basil adds heat as the name implies. It can be a bit harder to find.

    How to make Thai Basil Chicken:

    1. Sauté veggies: shallots, garlic, ginger, bell peppers etc. for 3 minutes over medium high heat in a wok or large frying pan. Set aside.
    2. Sauté ground chicken over high heat in same pan, breaking it up as it cooks.
    3. Stir together sauce: brown sugar, fish sauce, soy sauce, oyster sauce, cornstarch, chicken broth and water, in a small bowl, then add to pan. Cook for 3 minutes.
    4. Add basil and stir-fry until wilted.
    5. Serve over steamed Jasmine rice.

    Two process photos for cooking veggies and ground chicken in a pan, then adding sauce and basil to make Thai Basil Chicken.

    Variations:

    Spice it up: Add one or more chopped red Thai peppers (also known as bird’s eye chilis) for heat and color. Deseed to reduce heat or use Holland peppers which are a bit less spicy.

    Vary the veggies: asparagus, green beans, mushrooms, bamboo shoots, zucchini, and broccolini all taste great in this dish.

    Possible proteins: substitute chicken thighs or, to go vegetarian, cubed, sautéed firm tofu.

    A wok with Thai basil chicken in it, and a wooden spoon for serving.

    Make Ahead Instructions:

    Chop the veggies and mix up the sauce ahead of time and all there’ll be left to do will be a few minutes of sautéing! Just remember to put on the rice first since that will take about 20 minutes.

    Freezing Instructions:

    Made as directed, but do not add the basil. Allow to cool, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a skillet, and add fresh basil once warm. Serve with freshly cooked rice.

    Consider trying these popular International Recipes:
    • Slow Cooker Chicken Tikka Masala
    • Korean Bulgogi Bowls
    • Chicken with 40 Cloves Garlic
    • Pupusas

    You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

     

    Thai Basil Chicken served with rice, on a plate.

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    Thai Basil Chicken

    An authentic street food favorite, Thai Basil Chicken can be prepared in less than 30 minutes, with the enticing aroma from garlic, ginger, oyster sauce and chili paste, served over Jasmine rice.
    Course Main Course
    Cuisine American, Chinese, Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 4
    Calories 273kcal
    Author Lauren Allen

    Ingredients

    • 2 Tablespoon oil , vegetable or canola
    • 2 shallots , thinly sliced
    • 6 cloves garlic thinly sliced
    • 1 Tablespoon fresh ginger , minced
    • 1/2 bell pepper , thinly sliced
    • Additional veggie ideas: asparagus, green beans, mushrooms, bamboo shoots, zucchini, broccolini
    • 1 pound lean ground chicken , diced chicken breast or ground turkey
    • 2 teaspoon brown sugar
    • 1 Tablespoon fish sauce (or substitute hoisin sauce)
    • 1/4 cup low-sodium soy sauce
    • 3 teaspoons oyster sauce
    • 2 Tablespoons Asian Garlic Chili Sauce or Sambal Oelek, more or less to taste, for heat
    • 1/2 cup low sodium chicken broth
    • 1/4 cup water
    • 1 teaspoon cornstarch
    • 2/3 cup fresh basil leaves
    • Cooked Jasmine rice , for serving

    Instructions

    • In a wok or large skillet over medium high heat add the oil. Once hot but not smoking, add shallots, garlic, ginger, bell peppers (and any other veggies) and fry for 3 minutes.
    • Push the veggies off to the side. Turn the heat to high and add the ground chicken, breaking it up into small pieces as it cooks.
    • In a small bowl stir together the brown sugar, fish sauce, soy sauce, oyster sauce, cornstarch chicken broth and water and add to the pan. Cook for 3minutes.
    • Add the basil and stir-fry until wilted.
    • Serve over hot cooked rice.

    Notes

    Make Ahead Instructions: Chop the veggies and mix up the sauce ahead of time and all there’ll be left to do will be a few minutes of sautéing! Just remember to put on the rice first since that will take about 20 minutes.

    Freezing Instructions: Make as directed, but do not add the basil. Allow to cool, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator. Reheat in a skillet, and add fresh basil once warm. Serve with freshly cooked rice.

    Nutrition

    Calories: 273kcal | Carbohydrates: 10g | Protein: 22g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 98mg | Sodium: 1089mg | Potassium: 762mg | Fiber: 1g | Sugar: 4g | Vitamin A: 677IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 2mg
    Have you tried this recipe?!

    RATE and COMMENT below! I would love to hear your experience.

    I originally shared this recipe February 2015. Updated July 2020 with recipe tweaks I’ve made over time, process photos and improved instructions.

    The post Thai Basil Chicken appeared first on Tastes Better From Scratch.