Thai Basil Chicken
This stir fry Thai Basil Chicken is delicious served with steamed jasmine rice. It takes only minutes to prepare and the heat level can be easily adjusted.
boneless skinless chicken thighs
(cut into bite size pieces) (565g)
or holy basil leaves (45g)
(red chili), seeded and chopped
(green chili)**, seeded and chopped
Combine chicken, fish sauce, soy sauce, and sugar in a bowl. Set aside.
Thinly slice 1 cup (30g) basil leaves. Leave the remaining ½ cup (15g) whole.
Heat vegetable oil in a large pan over medium high heat. Sauté onion, garlic, red chili, and jalapeno pepper for 1 to 2 minutes.
Add chicken and stir fry for 3 to 4 minutes.
Add sliced basil leaves and continue to cook for another minute.
Turn off heat. Add remaining whole basil leaves. Stir to mix.
Serve immediately with steamed jasmine rice.
** Jalapeno (green) chili may be substituted with 4 to 5 bird’s eye chilies for a spicier dish.
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