Let's clear one thing up good and fast - there is nothing Thai about this other than a few flavours. I doubt you'd find a blackberry anywhere in Thailand other than a phone.
That aside it was a yummy addition to the menu.
I had planned on making this weeks ago but it kept getting pushed aside by work and life. Last night, when Paul came home from visiting his mother in the hospital, we had a delicious dinner.
I followed the recipe as written but used Thai Basil instead of the regular kind. This was what drew me to the recipe in the first place - I really wanted to use up some of the Thai Basil growing in the pot out front. It has been a very good year for it.
Paul really appreciated the mix of sweet blackberries and the savoury sauce.
Next time I might leave out the soy sauce and double the hoisin sauce - I thought the dish was just a tad on the salty side.
Thai Blackberry Basil Chicken
3-4 boneless skinless chicken breasts, cut into bite size pieces
2 tablespoons fish sauce
2 teaspoons minced garlic
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
¼ teaspoon red pepper flakes
2 teaspoons sugar
1 cup blackberries
handful fresh basil leaves, thinly sliced (I used Thai Basil)
2 tablespoons roughly chopped cashews
In a small bowl whisk together fish sauce, garlic, soy sauce, hoisin sauce, rice vinegar, red pepper flakes, sugar.
Drizzle a large pan or skillet with oil and bring to medium heat. Add chicken and stir 4-5 minutes until browned.
Add sauce to pan and continue to stir over heat for 3-4 more minutes until chicken is cooked through.
Add blackberries and basil and stir another 1-2 minutes. Sprinkle with cashews and serve immediately.
Comments