Thai Chicken with Fresh Basil

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Recipe from the cookbook Quick & Easy Thai by Nancie McDermott. You can make this chicken recipe as "hot" as you want by increasing or decreasing the peppers. 

Check out more great Poultry Recipes and how to Brine Poultry for a moister and tastier dish.


Thai Chicken with Fresh Basil

1 tablespoon olive oil
1 tablespoon coarsely chopped garlic
1/2 cup coarsely chopped onion
1 pound boneless, skinless chicken breast, cut in bite-size pieces*
2 tablespoons fish sauce (I use a little less)
1 tablespoon soy sauce
2 tablespoons water
2 teaspoons sugar
2 tablespoons coarsely chopped fresh chiles (Thai chiles, serranos, habenero, or jalapenos)
1 packed cup Thai basil or other basil leaves
2 cups cooked rice, optional

* The U.S. Department of Agriculture, as well as food agencies in the United Kingdom and elsewhere, advises against washing poultry. Rinsing chicken will not remove or kill much bacteria, and the splashing of water around the sink can spread the bacteria found in raw chicken. Cooking poultry to 165 degrees Fahrenheit effectively destroys the most common culprits behind food-borne illness.

Heat a wok or large, deep skillet over medium-high heat. Add the oil and swirl it to coat the surface. Add the garlic and onion; stir briefly until they begin to release their aroma, about 45 seconds to 1 minute. Add the chicken pieces, tossing well so the meat browns evenly.

Add the fish sauce, soy sauce, water, and sugar; cook 2 to 3 minutes, tossing now and then, just until the chicken is cooked and the seasonings form a thin smooth sauce. Add the chiles and basil; toss and stir fry just until the basil begins to wilt.

Transfer to a serving plate and serve hot or warm with cooked rice, if you desire. Garnish with some leftover basil leaves.

Makes 4 servings.