Thai Basil Chicken

My basil plant was growing so rapidly during summer and was encouraging me to think of recipes that involves basil. Thai basil stir fry chicken is normally fried with minced chicken but I am not a real big fan of minced (nything minced, really) stuff so I thought I replace it with sliced chicken thighs. I recently travel back to my homeland for couple of weeks and it was so heartbreaking to know that it will be dead when I come back. I forced myself to harvest the entire basil plant as much as I could, and I kept whatever I couldn’t use in my freezer. I was still sad when I returned home seeing how much it had all dried up due to lack of water and too much sunshine.

  • 4 pieces of boneless skinless chicken breast, cut into small pieces
  • 1 tbsp cooking oil
  • 2 cloves garlic
  • 2 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbp water
  • 1 tbsp sugar
  • 2 big bunches of basil leaves
  • 1 medium red bell pepper, cut into strips
  1. Mince garlic and set aside.
  2. Mix fish sauce, soy sauce and water together, set aside.
  3. Measure out sugar, set aside.
  4. Heat wok over medium-high heat with the oil. When hot, add the minced garlic and fry till fragrant.
  5. Add chicken, and stir fry about 3-4 minutes.
  6. Add fish sauce mixture and stir fry to combine well with meat, about 1 minute.
  7. Add sugar and stir fry for another 30 seconds.
  8. Add basil and bell peppers and toss. Stir fry until the basil wilts.
Served this with hot bowl of rice.

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