Thai Basil Chicken
Print recipe
Tips
- Sweeter and stronger flavor than regular basil, with a with a slight licorice finish. Yum!
- A tasty necessity in Asian dishes.
- Adds a delicious complexity to red and green curry and the perfect addition to Vietnamese Pho soup.
Ingredients
- 1¼ pounds boneless, skinless chicken breasts, sliced into thin strips
- 2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 5 cloves garlic, minced
- 1 serrano chile, seeded and minced (keep seeds to make dish extra spicy)
- 2 teaspoons vegetable or canola oil
- 3 cups fresh Thai or regular basil leaves
- 1 cup cooked jasmine rice (optional for serving)
Directions
- In a bowl, marinate the chicken with oyster sauce and soy sauce for 10 minutes.
- Heat a large nonstick skillet or wok over medium-high heat. When hot, add the oil, garlic, and chili and cook until fragrant, about 30 seconds.
- Increase the heat to high and add the chicken. Cook until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
Print recipe
