Basil Chicken

Fully dehydrated recipe combined with rice.

I recently “premiered” a few new recipes to my hiking brothers and this one was the favorite. Well, this one and the Coconut Chicken Curry.

I’m not sure exactly why Thai food works so very well for dehydration, but I am very thankful. Perhaps it’s the boldness of the individual flavours or the simplicity of the ingredients. Either way, I love it and I hope you will too.




Basil Chicken
Prep time
Cook time
Total time
Recipe type: Entree
Kitchen Type: Back Country
Serves: 4
At Home Instructions
  • 2lbs boneless, skinless chicken thighs or breast, thinly sliced or ground
  • 2 tbsp fish sauce
  • 2 tbsp coconut amino or soy sauce
  • 1 tablespoon water
  • 1½ tsp coconut sugar
  • 2 tbsp coconut oil
  • 1 large onion, diced
  • 3 fresh red chiles, seeds and ribs removed, diced
  • 3 cloves garlic, minced
  • 1 ½ cup lightly packed basil leaves
  • ½ lb mushrooms, quartered
  • 1 green pepper, chopped
  1. In a large mixing bowl, combine the chicken with the fish sauce, soy sauce/aminos, water, and sugar and half the garlic. Allow to marinate for 30 minutes to 1 hour.
  2. In a large wok, melt coconut oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the mushrooms, chiles and remaining garlic.
  3. Cook, stirring constantly, 3-5 minutes longer.
  4. Add the chicken along with the marinade.. Cook until almost done, stirring, about 3-5 minutes. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining ½ cup basil.
Back Country Instructions

Just because you're in the back country doesn't mean you have to eat like you're in the back country. Luckily Thai food makes an easy transition from awesome dinner favorites to awesome hiking and camping favorites.

Back country preparation is super easy. First allow the stir fry to cool down to almost room temperature. There is very little fat in the chicken, and the coconut oil is very stable so little chance it will spoil.

Once cool, pour 1½ - 2 cups of mixture onto the drying sheet lined dehydrator tray. Use the meat setting (155-165 degrees) and allow to dry for 10-12 hours. Overnight usually will do it. Drying time will depend on many factors, including the thickness of the chicken and your dehydrator.

Once completely dry break into to small pieces.

Store in zip locks or vacuum seal bags. I store all my back country meals in the freezer to prevent spoiling. Serves 1

Back Country Meal Prep

Bring 350ml (1½ cups, 12 oz.) of water to boil. Pour the contents into the pot and boil for 5-7 minutes. Cover and allow to sit for 10-15 minutes or until chicken is completely rehydrated.

Serve over Ginger Coconut Rice


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