Chicken Entrees

Thai Basil Chicken

Name: Thai Basil Chicken
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Cuisine: Thai
Ingredients: Dark Soy Sauce- 1 ½ Tbsp; Light Soy Sauce- 1 ½ Tbsp; Oyster sauce- 1 Tbsp; Fish Sauce- 1 tsp; Brown sugar- 1 tsp; Water-2 Tbsp; Oil- 2 Tbsp; Chicken boneless (minced)- 1 lb.; Garlic- 3 cloves (minced); Thai chilies- 2 to 3 or more according to taste; Shallots- 1/2 cup; Fresh Basil Leaves (chopped) – 2 cups; Prepared Fried Egg

June 11, 2021June 11, 2021 by Spoorthy

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Thai Basil Chicken is one of the easiest stir fry recipes that take less than 15 minutes to make. The freshness of the basil and the taste from different sauces make this dish unique compared to other Thai dishes. I make this dish more often in the summers when I have access to plenty of fresh basil leaves.

At one of my favorite Thai restaurants, the Thai Basil Chicken is served on Romaine lettuce, and this makes it such a great option if you are into the keto diet. I usually make this for lunch and serve it with white rice or fried rice.

Basil: Thai Basil leaves and Thai green chilies give an authentic taste to this dish. There are two different varieties of Thai Basil and Holy Basil. The main difference between Thai basil and holy basil is their flavor. Thai basil has a sweet, anise quality whereas holy basil (also called “Tulsi” in India) is found to be spicy and peppery. Thai basil works best for this recipe. If unavailable, holy basil, Italian, or any other variety of basil can be substituted for Thai basil. In India Thai holy basil (Tulsi) is widely used for medicinal and religious purposes.

Chicken: I have minced the chicken at home. I buy chicken tenders (soft chicken pieces) and mince with a knife. It can be hard to mince the meat by knife if we get chicken breasts. In that case, blending the meat in the food processor or a blender will work.

Thai Basil Chicken

Author: Spoorthy
Total Time: 30 minutes
Yield: 5 servings

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Description

Ingredients

Dark Soy Sauce- 1 ½ Tbsp

Light Soy Sauce- 1 ½ Tbsp

Oyster sauce- 1 Tbsp

Fish Sauce- 1 tsp

Brown sugar- 1 tsp

Water-2 Tbsp

Oil- 2 Tbsp

Chicken boneless (minced)- 1 lb.

Garlic- 3 cloves (minced)

Thai chilies- 2 to 3 or more according to taste

Shallots- 1/2 cup

Fresh Basil Leaves (chopped) – 2 cups

Prepared Fried Egg

Instructions

1. Take 1 lb of chicken tenders and mince the chicken with a knife and set it aside.

2. In a bowl, take 1 1/2 Tbsp of light soy sauce, 1 1/2 Tbsp of dark soy sauce, 1 tsp of fish sauce, 1 Tbsp of oyster sauce, 1 tsp of brown sugar, 2 Tbsp of water, and mix everything well.

3. In a wok or a pan, take 2 Tbsp of oil. Add three cloves of garlic (minced). Add 1/2 cup of shallots and saute until light golden brown.

4. Add 2 or 3 finely chopped Thai Chilies and mix well.

5. Add the minced chicken, 3/4 tsp of salt, and toss the chicken for few minutes.

6. Add the prepared sauce to the chicken and cook for ten minutes.

7. Add 2 cups of fresh Thai Basil Leaves, and mix well. Cook the chicken for two more minutes with the basil. This step gives an aroma to the chicken.

8. Garnish with more basil leaves and mix

9. Serve on a bed of rice with a fried egg on top.

10. Garnish with scallions or green onions.