Thai Chicken Basil
8/25/2016
It's been a while since I last posted anything. There have been many changes along the job front for me and I have been tackling a variety of new and exciting projects that I'll be sharing over the next few months! If you haven't begun following the blog here please do. And comment on what you love or even don't love.
It's no secret I love almost any kind of Asian food and Thai in particular is a favorite. It has bold intense flavors and their broths are some of the most intricate yet delicate that I have favored. This recipe for Thai Chicken and Basil is simple, yet absolutely delicious and it's quick! Throw your rice in a rice cooker before you even begin to prep your vegetables and everything will be done at the same time. Enjoy and let me know what you think!
Love,
MollyS
Thai Chicken Basil or Pad Kra Pao Gai
Ingredients
4 chicken breast
1/2 lb. snapped green beans
1 sweet red pepper sliced
10 cloves of garlic
4 Thai chilies
4 tablespoon oil for frying
4 teaspoon of oyster sauce
2 teaspoon light soy sauce
2 teaspoon sugar
1 tablespoon of dark soy sauce
1 handful of Thai holy basil leaves
Directions
Cut the chicken into small bite sized pieces. Rinse and peel the garlic and chilies, and pound them in a mortar and pestle. If you don't have a mortar and pestle whiz them around in a small food processor or you can hand mince them. Basically, you just want to bring out the oils and flavors from the garlic and chilies. Take a good sized handful of holy basil leaves off the stems. Also if you can't find holy basil, sweet basil will do. It just lacks a more spicy note.
Heat your wok on high heat, and add the oil to the pan. When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds until they get really fragrant, but don't let them burn or get too dry. If they burn it gets bitter and you'll need to start over. Toss in your chicken. Keep stir frying continuously. You want to continue to stir and cook your chicken until it's just about fully cooked all the way. If it starts to get dry, add just a tiny splash of water. Once the chicken is close to done add all of the vegetables and toss around the pan or wok. The key this whole time is to have a scorching hot pan or wok and you must keep stirring or tossing the meat and veg not to burn. Once the vegetables are heated through about 1 minute add the oyster sauce, light soy sauce, sugar, and dark soy sauce. Keep stir frying for about another 30 seconds.
Grab a handful of holy basil, toss it into the pan, stir it into the chicken, and then immediately turn off the heat. The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. And that's it! Scoop out a nice portion of jasmine or brown jasmine rice, lay the stir fry along side and you are ready to eat!
Heat your wok on high heat, and add the oil to the pan. When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds until they get really fragrant, but don't let them burn or get too dry. If they burn it gets bitter and you'll need to start over. Toss in your chicken. Keep stir frying continuously. You want to continue to stir and cook your chicken until it's just about fully cooked all the way. If it starts to get dry, add just a tiny splash of water. Once the chicken is close to done add all of the vegetables and toss around the pan or wok. The key this whole time is to have a scorching hot pan or wok and you must keep stirring or tossing the meat and veg not to burn. Once the vegetables are heated through about 1 minute add the oyster sauce, light soy sauce, sugar, and dark soy sauce. Keep stir frying for about another 30 seconds.
Grab a handful of holy basil, toss it into the pan, stir it into the chicken, and then immediately turn off the heat. The holy basil really only needs to cook for about 5 seconds, and it will continue to wilt and cook from the existing heat of the chicken. And that's it! Scoop out a nice portion of jasmine or brown jasmine rice, lay the stir fry along side and you are ready to eat!
Serves 4
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