I love basil – it has such a lovely scent and fresh taste. I Have this little angel growing BIG at home in a BIG pot . I should tell you that, because she was tiny with dainty leaves when I brought her home, she over grew the pot too soon with all the love I gave her and stood static for a week. then I knew she needs more space, quickly found an empty pink pot I had lying around, after all girls like pink, she might like them too rather than the brown or black ones.
And,what should I say ! She has all grown up big and tall, and fill my life with the lovely fragrance when wind passes by or at the tiniest shake I give her. She is a sweet heart ❤ . She finds her way into my basil tea , soups , pizza , detox water , pasta ,Chicken and what not ?! By the way did I tell you earlier that I love plants and greenery at home ? I have a tiny balcony with a few little herbs in it surviving by battling the scorching heat in here, They are strong fighters !
Now you understand why i have this recipe here. YES,I wanted a burst of flavors in my mouth. This stir fry is packed full of flavours and lean chicken. The sauce is salty ,sour ,sweet and spicy and BASILY . (if that makes any sense 🙂 )
I am really obsessed with these Thai flavors that I would eat this any day of the week. while still upholding to my dieting resolution this year, oh wait, did I basically cheated on diet ? Now, is that such a bad thing? I really wouldn’t know
So right now,what you can do is Catch a flight to Thailand or prepare this Thai Basil chicken at home ! A lot healthier than the takeaway .And this amazing appetizer that can be whipped up in minutes. Without more ado, here’s what you need,
Thai basil chicken
- 500 grams boneless, chicken breasts (about 4), cut into 1 inch pieces
- 2 tablespoons Asian fish sauce or oyster sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon water
- 1 teaspoon brown/white sugar
- 2 teaspoon corn flour
- 2 tablespoons cooking oil
- 1 large onion, cut into thin slices
- 3 fresh red chillies, seeds and ribs removed, cut into thin slices, or 1 teaspoon dried red-pepper flakes (adjust according to your taste)
- 3 – 4 cloves garlic (smashed /crushed and then minced)
- 1 1/2 cups lightly packed basil leaves
- In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, sugar and cornflour to marinate.
- In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the chillies and garlic,cook for 30 seconds or until aromatic , you do not want to toast or burn them.
- Add in the onion and cook until soft .
- Now add the chicken in to the hot pan. Cook until done,you may add 1 tablespoon of water now, stirring, about 3 – 5 minutes. The sauce would nicely coat the chicken by now.
- Switch off the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.
- You may not need to add any additional salt,since the fish and soy sauce is salty enough.
This is a fair idea of the recipe I use , you could alter the amount of ingredients to suit your palate.