Thai Basil Chicken
I’ve been on a Thai food recipe kick lately, like this Thai Basil Chicken.
It’s nearing the end of summer so I’ve been making lots of garden fresh recipes that 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.
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.
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.
Thai Basil Chicken was incredible in every way!
The egg over top was one of my favorite parts!
And the flavor was so different from my usual cooking.
It was a very fun experience and I can’t wait til next time, Su!
More recipes like Thai Basil Chicken that Sumintra and I have created together…
Grilled Chicken Satay with Peanut Sauce
Sweet and Sticky Thai Chicken Wings
Grilled Thai Basil Chicken
.
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Thai Basil Chicken
Thai Basil Chicken is a simple and authentic Thai dish made with ground chicken, Thai basil and served with rice and a fried egg over top
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) sliced
- 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
Instructions
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Set a wok over medium low heat and add the oil. Once the oil is hot add the diced onion, minced garlic, and sliced red chili peppers. Cook 2 to 3 minutes, stirring a few times.
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Raise the heat to medium and add the ground chicken. Cook 4 to 5 minutes, breaking it apart and stirring as it cooks.
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Add the red bell peppers, oyster sauce, and soy sauce. Cook 2 to 3 more minutes.
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Add the Thai basil leaves and cook 1 more minute.
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Serve over rice and with a fried egg over top if desired.
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