Grown throughout Southeast Asia, Thai basil is – no surprise here – used quite predominantly in Thailand, as well as in Vietnam, Laos, Taiwan, and Cambodia. It’s a bit sweeter than traditional basil, with a more pronounced floral note, and a slight licorice-y bite. Here, we combine it with a slew of aromatics and veggies (red pepper, shallots, garlic, chilies), and then infuse the chicken with all of this deliciousness. The sauce on this is incredible; don’t be anxious about the fish and/or oyster sauces, they lend a bright, salty flavor that isn’t fishy at all. Cook up a heaping mound of white ricey, spoon a ton of this over the top, and you’re set!
Thai Basil Chicken
YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 35 MINS
- 3 tbsp. canola oil
- 1 red bell pepper, stemmed, seeded, and chopped
- 3 shallots, thinly sliced
- 5 cloves garlic, thinly sliced
- 2 lb. ground chicken
- 2 Thai bird’s eye chilis, thinly sliced
- 1/3 c. low-sodium chicken broth
- 1/4 c. oyster sauce
- 1 tsp. fish sauce
- 2 tsp. granulated sugar
- 2 c. packed Thai basil leaves
- Cooked rice, for serving
- In a wok or large cast iron skillet over high heat, heat oil. Add bell pepper, shallots and garlic, and cook, stirring frequently, until golden, about 2 minutes. Add chicken and cook, breaking up the chicken into small bits, until cooked through, about 3 minutes more. Add chilis and toss to combine.
- Pour chicken broth, oyster sauce, fish sauce, and sugar into the wok and cook, stirring, until thickened. Add basil and toss until wilted.
- Serve over rice.
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