Chicken Breasts with Sweet Chiles and Basil are a very flavorful Thai-style chicken dish which is sweet and spicy and is similar to a popular, and the most beloved, Thai street food dish. Boneless and skinned chicken breasts are a very healthy, easy-to-make, and very tasty meal to serve your family. This bright and flavorful skillet recipe makes a delicious summer dinner.
The blend of the fresh basil, chili peppers and lime all blend together for a zesty chicken recipe. Excellent served on a bed of coconut rice with a side of steamed veggies vegetables. Coconut rice is a simple and flavorful rice dish that goes great with curries, stir-fries, chicken, or beef. Using light coconut milk gives all of the flavor without the oily residue.
This delicious Chicken Breast with Sweet Chiles and Basil recipe and photos were shared with me by Karen Calanchini, Food Stylist and Photographer, of Redding, CA.
Chicken Breasts with Sweet Chiles and Basil Recipe:
Chicken Breasts with Sweet Chiles and Basil Recipe
1 tablespoon walnut oil
3 baby leeks, cleaned and sliced
1 tablespoon chicken stock/broth
1 cup uncooked Jasmine rice*
3/4 cup chicken stock
1 can (14 ounces) light or regular coconut milk
Coarse salt or sea salt
2 tablespoons plus 1 teaspoon good quality fish sauce
2 tablespoons plus 1 teaspoon low sodium soy sauce
1 teaspoon granulated sugar
1 tablespoon peanut oil
3 garlic cloves, minced
3 small, sweet chile peppers (such as Banana and/or Cubanelle), sliced**
2 boneless, skinless chicken breasts
1/2 cup loosely-packed and torn fresh sweet basil leaves
Fresh lime wedges
* You can find Jasmine Rice in most grocery stores in the rice section. If not, check at a local Asian or international market. Jasmine rice is originally from Thailand and is commonly used in Southeast Asian cooking. This is a long grain variety of rice that has a subtle floral aroma and a soft, sticky texture when cooked. The grains are shorter and thicker than basmati rice.
** You may use jalapeno chile peppers or a combination of red and green chile peppers.
It is important to wash the rice to remove any dust and excess starch. Place the rice in a colander or sieve and rinse the rice under running, cold water until the water is clear. Drain rice well.
In a medium sauce pan, saute the leeks in the walnut oil, until soft. Add the tablespoon of chicken broth and simmer until the broth has evaporated. Add the drained Jasmine rice, 3/4 cup chicken stock, coconut milk, and 1/2 teaspoon salt; bring just to a boil. Reduce heat to a simmer, cover the pot, and cook until rice is tender and liquid has been absorbed, about 20 to 25 minutes.
Fluff rice with a fork; cover and let sit for 20 minutes.
In a small bowl, combine fish sauce, soy sauce and sugar, mix well to dissolve sugar; set aside.
Meanwhile, add peanut oil to a non-stick pan and heat. Add garlic and the chile peppers. Cook, stirring constantly, about 20 seconds. Remove from pan and set aside.
In the same pan, add chicken breasts and cook until nicely browned, flip and brown the other side reduce heat and cook until chicken is done, about 7 minutes. Add a little chicken broth to the pan, if necessary. Add the chiles and garlic back into the pan, with the soy sauce mixture and cook about 1 minute more to heat through, turning chicken several times to coat. Taste and finish off with a sprinkle of coarse sea salt, if needed. Add fresh basil and stir to combine.
Serve chicken over the coconut rice with fresh lime wedges. Chicken breasts may be sliced, and served over the rice if you prefer.
Makes 2 servings.