Thai Chili Basil Chicken Stir Fry

You may have noticed, I’ve been cooking Thai dishes in a row and that’s because Thai food is one of my favorite dish to make. My obsession with Thai food will continue and this Thai Basil Chicken is just the tip of the iceberg. There’s something intriguing about chicken mixed with chili and garlic and delicately flavored with the licorice flavor of sweet basil.

Besides, this recipe is super easy to make, it only takes 15 minutes and your dinner is ready to devour. And the taste is truly just like what you get at Thai restaurants, something you’ll get from the streets of Thailand with the fried egg of course.

Three preferred kinds of basil used for Thai cooking are Thai sweet basil, holy basil, and lemon basil. Holy basil has a peppery flavor that delivers the zing to Thai Basil Chicken but isn’t always available outside of Thailand.

If you don’t find it at a specialty produce shop or local Asian market, substitute Thai sweet basil. Add just a pinch of white pepper to deliver a unique peppery flavor.

Like many Thai recipes, this dish is a one-plate meal. Double the ingredients if you’re cooking for two.

Put the utensils, pans, and ingredients on the counter in order of their use. Start by cooking a pot of rice (Jasmine is especially tasty!) so it is ready to eat when the Thai Basil Chicken recipe is completed. The average cooking time for the recipe is 15 minutes – just enough time for the rice to be done!

Heat the oil in a skillet. Don’t add the egg until the oil is hot. Unlike ordinary fried eggs, the Thai method adds an extraordinary amount of crispiness to the outer edge.

Carefully put some of the hot oil on top of the yolk. Can you see how appealing the egg will appear when added to the rice and chicken?

Put a paper towel on a saucer to absorb the extra oil from the cooked egg. Remove the egg from the skillet and put it on top of the napkin until the rest of the recipe is completed.

Now make the Thai Basil Chicken.

Rinse and cut the chicken into small pieces. This step can be done ahead of time if you like. I find it very convenient to have it ready to drop into the pan.

Rinse and peel the garlic and chilies. Use a pestle and mortar to grind the chilies and garlic for this meal. Coarse grinding allows the oils and juices from these two ingredients to flow freely. The result? A spicy taste that appeals to the appetite!

Mince or use a garlic press if you do not have access to a pestle and mortar. The taste will be almost the same as what you get from the original method.

Gently pull off a large handful of basil leaves. Rinse the leaves and pat them dry. Set them aside for a few minutes.

Heat the wok on high, adding a tablespoon of oil.

As soon as the oil gets hot, add the garlic and chilies. I always start stirring them immediately, so they don’t dry out or burn. Doesn’t the aroma make you hungry? The natural oils blend together and send a delicious fragrance throughout the kitchen. It’s hard to believe this step takes just 20 seconds!

Now add the cut chicken. Continue the stir-fry process as you spread the pieces across the bottom of the wok. Allow 4-5 minutes for it to cook. Turn the pieces so all sides are browned and the meat cooks through.

Add the seasoning sauce and a tsp of sugar and stir-fry until the sauce thickens.

Now comes the best part! Fold the basil leaves into the chicken. If you’re using a gas stove, turn the flame off. If you have an electric stove, turn off the heat and move the wok off the burner.

It only takes a few seconds to cook the basil. Continued heat makes the basil chewy and less colorful.

Place some rice on a third of the plate. Place the egg on one side and the Thai basil chicken on the other. You’ve created a delicious meal you, your friends and family will enjoy eating any time of year.

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Thai Basil Chicken

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Category: Entree

Cuisine: Thai

This Thai Basil Chicken is super easy to make, and the taste is truly just like what you get at Thai restaurants, something you’ll get from the streets of Thailand with the fried egg of course.

Ingredients

15 minutes

2

201.3 kcal

1. 7-8 small red fresh Thai red chilies
2. 7-8 cloves of fresh garlic
3. 1 lb boneless chicken thigh (thinly cut into small pieces)
4. 1.5 cup Thai basil leaves
5. 1/2 halve of red bell pepper

Seasoning Sauce:
1. 2 tbsp hoisin sauce
2. 1 tbsp light soya sauce
3. 1 tbsp dark soya sauce
4. 1 tsp Gochujang (Korean hot pepper paste fermented) - this is optional but taste better
5. 5-6 tbsp chicken stock (or water)
6. 1 tsp brown sugar

Instructions

Prep

5 minutes

Cook

10 minutes

Ready in

15 minutes

1. Mix the seasoning sauce and set aside.
2. Coarsely slice the garlic and chilies and pound together in a mortar and pestle
3. Heat some oil in a wok and sauté the chili garlic mixture.
4. Add the chicken and cook and stir for 5 minutes or until done
5. Add the seasoning sauce and stir well until thickens. Add the bell peppers and stir quick.
6. Turn off the heat and add the basil leaves. Give them a quick stir and you're done.
7. Serve hot with rice and fried egg.

Nutrition information

Calories per serving: 201.3 kcal

Fat per serving: 8.72 g

Saturated fat per serving: 2.23 g

Carbs per serving: 19.16 g

Protein per serving: 12.2 g

Fiber per serving: 2.73 g

Sugar per serving: 9.0 g

Sodium per serving: 1344.01 mg

Trans fat per serving: 0.04 g

Cholesterol per serving: 43.37 mg

4.32

https://www.theforkbite.com/thai-basil-chicken/