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Thai Basil Chicken

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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

  1. In a bowl, marinate the chicken with oyster sauce and soy sauce for 10 minutes.
  2. 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.
  3. 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.
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Thai Basil
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