Aromatic basil, sometimes called Italian basil, is fundamental to Mediterranean cooking. But on the other side of the world, in Thailand, another basil variety is equally essential. For a more authentic version of this dish, seek out Thai basil, which has smaller, narrower leaves than the common Italian variety, a reddish purple cast and a more pronounced anise flavor. Look for it in Southeast Asian stores or at farmers' markets, or plant seeds outdoors in pots or beds for easy harvests. Our crop of Thai basil has been growing out of control and I have been searching for ways to use it up.
This stir fry, from Williams Sonoma certainly helped with that!
If you've enjoyed Thai Basil Chicken at your local Thai/Asian restaurants and eateries, then you should try this wonderful homemade recipe! Once all your fresh ingredients are ready, this dish cooks up in just minutes. Basil chicken is one of the most popular Thai dishes, both in Thailand and here in North America, offering spicy flavors that mingle beautifully with the fresh taste of savory basil.
Enjoy!
Spicy Chicken and Basil Stir Fry
6 Tbs. chicken stock
2 Tbs. Asian fish sauce
2 tsp. firmly packed light brown sugar
1/2 tsp. cornstarch
2 Tbs. vegetable oil
1 red bell pepper, seeded and cut into 1/4-inch strips
1 or 2 Thai or jalapeño chilies, cut into very thin rounds
2 garlic cloves, minced
4 boneless, skinless chicken breast halves, cut into thin strips
3/4 cup thinly sliced fresh basil leaves, preferably Thai basil
3 green onions, cut into 3-inch pieces
Cooked jasmine rice for serving
In a bowl, whisk together the stock, fish sauce and brown sugar. Add the cornstarch and whisk until the cornstarch and sugar are dissolved. Set aside.
In a large wok or fry pan over high heat, warm the oil. Add the bell pepper and stir-fry for 1 minute. Add chilies to taste and the garlic and stir-fry until fragrant, about 20 seconds. Add the chicken and stir-fry until no longer pink, about 2 1/2 minutes. Stir in the basil and green onions and stir-fry until the onions are barely wilted, about 1 minute.
Whisk the sauce mixture and pour into the pan. Cook just until the liquid comes to a boil. Spoon the rice onto individual plates and top with the stir-fry and sauce. Serves 4.
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