I went to the Farmers Market Saturday. I picked up a some garlic, green leaf lettuce, red onions, Thai basil, and Thai peppers. Eveything looked so pretty I couldn’t resist!! I didn’t know what to do with the Thai basia and Thai peppers so I searched online. I found a recipe that sounded like something we would enjoy and I improvised. It is always nice to change things up!
Thai Basil Chicken Recipe
(Variation from this website)
- 2 Tablespoons vegetable oil
- 4 cloves garlic, minced
- 6 Thai chilies, minced (I removed the seeds, that was a good idea!)
- 1 small red onion
- 10 oz. chicken breast, chopped into small, bite sized pieces
- 1 Tablespoon Sesame Oil
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Brown Sugar
- 1 big bunch Thai basil leaves, stems removed
- Salt and Pepper to taste
Heat a wok or a heavy skillet over medium high heat until very hot. Add the oil, garlic and chilies and stir fry until until the garlic is very fragrant. Add the onions and continue stir frying until the onions have wilted. Add the chopped chicken and fry until the chicken is cooked.
Stir in the sesame oil, soy sauce, brown sugar and pepper. If your pan was hot enough you should not have any liquid at the bottom of the pan, but if you do, continue cooking until the liquid is gone. Add the basil and toss a couple of time until the leaves are wilted and bright green.
Serve over rice (I used Jasmine) immediately.
Kent enjoyed the Thai Basil. He said it had a minty flavor. He also loves a little heat in his food. I love basil and the spicy peppers worked for me. Oh, and today was National Hot and Spicy Day. Perfect timing! This was a SIMPLE and DELICIOUS meal. Took 30 minutes and on the plate. A great weekday plate. ENJOY!