Name: Thai Basil Chicken
Prep time: 10 min
Cook time: 10 min
Ingredients: 2 Tbsps vegetable oil; 1/2 onion (sliced); 3 cloves garlic (minced); 2 to 3 red chili peppers- more or less and with as many or little seeds depending on spice preference (may sub serrano or jalapeno); 1 pound ground chicken; 1/2 red bell pepper (sliced); 1/4 cup oyster sauce; 1 Tbsp mushroom soy sauce (or soy sauce); 20 to 30 Thai basil leaves; Optional: cooked rice, fried egg

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You’re going to notice a theme in the next few weeks with my recipes. One being garden fresh herbs and veggies, and the one with lots of Thai food like this Thai Basil Chicken.

It’s nearing the end of summer, so that’s the reason for the garden fresh recipes I will be sharing.

The Thai recipes are coming from the Thai basil I have growing in my garden And my sister in law Sumintra and I are working on several dishes together featuring this Thai basil 🙂

She is from Thailand and she and her mom cook very authentic Thai food. I love learning from them!

This is the Thai basil from my garden. It’s very different from sweet basil.

They do not sell this type of basil in my grocery store, but Asian markets or specialty stores will carry it.

You could also start growing it like I did.

How to Make Thai Basil Chicken

So, this is Su’s recipe from start to finish. I took notes along the way and of course got to be the taste tester (BEST part).

She started by mincing garlic, slicing a red bell pepper and onion, and sliced 2 red chili peppers.

We left the seeds because we LOVE spice. You can use a serrano or jalapeno pepper if you don’t have these red chili peppers.

Su introduced two new ingredients to me, and I am SOOOOO glad she did!

Mushroom soy sauce and oyster sauce both have an incredible and unique flavor. And both can be found in the Asian section of the grocery store.

Or click the pictures to order them from Amazon

Take the leaves off of the basil stem. Most of these were fairly small, about 20 to 30 leaves total is what you’ll need.

thai basil leaves and chicken before cooking

Set a wok over medium low heat and add vegetable oil first.

Once the oil is hot add the minced garlic, sliced onion, and the chili peppers. Let this cook, stirring a few times, for 2 to 3 minutes.

Then raise the heat to medium, add the ground chicken and cook 4 to 5 minutes.

Break the chicken apart with a spatula as it cooks.

Next add 1/4 cup oyster sauce, 1 Tbsp soy sauce (preferably the mushroom soy sauce but regular will work too), and the sliced red bell peppers.

Cook this for 2 to 3 minutes.

Finally add the Thai basil and cook 1 more minute.

YUM!

Su served this dish with cooked jasmine rice and a fried egg over top.

She recommends frying the egg in vegetable oil and get those edges nice and crispy.