Thai Basil Chicken
Ingredients
For the Sauce
- 3 tablespoons sweet soy sauce, OR 3 tablespoons regular or low-sodium soy sauce mixed with ½ teaspoon granulated or brown sugar
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- ¼ cup chicken broth
- ¼ teaspoon ground black pepper
For the Stir-Fry
- 2 tablespoons vegetable oil or another neutral, high-heat cooking oil
- 4 garlic cloves, finely chopped or minced
- 1 to 2 Thai or serrano chiles, seeded and thinly sliced
- 1 pound boneless, skinless chicken breasts or thighs, cut into small bite-size pieces
- 1 small red onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup loosely packed Thai basil leaves or holy basil leaves, stems removed
For Serving, Optional
- Steamed jasmine rice or cooked rice noodles
- Fried eggs
- Additional sliced chiles
- Fresh basil leaves
Instructions
- In a small bowl, whisk together the sweet soy sauce, oyster sauce, fish sauce, chicken broth and black pepper. Set aside.
- Heat the oil in a wok or large skillet over high heat. If using a nonstick skillet, use medium-high heat. Add the garlic and chiles and cook for about 20 seconds, stirring constantly. Do not allow the garlic to brown.
- Add the chicken and stir-fry for 3 to 4 minutes or until almost cooked through.
- Add the onion and red bell pepper. Stir-fry for about 1 minute, keeping the vegetables crisp-tender.
- Pour in the sauce and cook, stirring frequently, until the sauce begins to thicken and the chicken is completely cooked, about 2 minutes. The chicken should reach an internal temperature of 165°F.
- Remove the pan from the heat. Add the basil and toss until the leaves are wilted. Serve immediately over jasmine rice or rice noodles.
Notes
- Sweet Soy Sauce: If you cannot find sweet soy sauce, combine 3 tablespoons of regular or low-sodium soy sauce with ½ teaspoon of granulated or brown sugar.
- Basil: Holy basil is traditional. Thai sweet basil is the best widely available substitute, while Italian basil works in a pinch.
- Chicken: Cut the chicken into similarly sized pieces so it cooks evenly. Chicken thighs are juicier; chicken breasts are leaner.
- Ground Chicken: One pound of ground chicken can be substituted. Cook it for 3 to 4 minutes, breaking it into small pieces before adding the vegetables.
- Spice Level: Remove the chile seeds and membranes for a milder dish. Leave some intact or add additional chiles for more heat.
- Gluten-Free: Use gluten-free tamari, oyster sauce, fish sauce.
- Make it Vegetarian: Use tofu for protein, vegetarian oyster sauce, vegan fish sauce or liquid aminos
- Serving: Jasmine rice and a fried egg are the traditional accompaniments. Rice noodles are also delicious.
- Fish Sauce: A small amount adds the salty, fermented depth associated with Thai cooking. It does not make the finished dish taste fishy.
Nutrition
Calories: 296 kcal, Carbohydrates: 19 g, Protein: 27 g, Fat: 12 g, Saturated Fat: 2 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 3 g, Trans Fat: 0.04 g, Cholesterol: 72 mg, Sodium: 955 mg, Potassium: 581 mg, Fiber: 1 g, Sugar: 13 g, Vitamin A: 1259 IU, Vitamin C: 44 mg, Calcium: 36 mg, Iron: 1 mg
