Tuesday, April 5, 2011

Thai Basil with Chicken II

I just love Thai Basil with Chicken so this is the second time I'm posting a Thai Basil recipe.  It's a dish I can eat over and over again.  I love the simplicity of this recipe because it only has a few key ingredients.  Although it's a quick and easy dish to make, the final flavors you get are bold and complex.  It's simply a dish that makes my taste-buds happy.. 

You want to start with 1lb of ground chicken.  Marinate the chicken with 1Tbs of fish sauce and 1Tbs of cornstarch.  Mix well and set aside for 10-15 minutes.  While researching this dish, I found that ground chicken was used a lot in this type of dish.  I personally love ground chicken because you have no cutting involved.  This is yet another reason this dish is so quick and easy to prepare.

 The sauce
Mix together 1/4 cup fish sauce and 2Tbs of brown sugar.  Set aside until later.

Note:  Fish sauce is very authentic to Thai cooking so it is something you want in  your pantry for a lot of your Asian recipes.

For the stir fry:
  • Grate or Mince 4-6 garlic cloves
  • Thinly slice a red bell pepper or some fresno peppers.
  • Handful of Thai Basil (this is a must for the dish to get it's authentic flavor)
  • 1 bunch of spring onions chopped.
*(you can also add some sliced Thai bird chilies for extra heat)

** you can also add other vegetables in the dish.  If you add a lot more vegetables you will need to adjust your sauce accordingly.

Heat 3Tbs of canola oil in a wok on high heat.  Add garlic for a few seconds (careful not to burn).

Add the ground chicken mixture and fry until chicken is cooked through about 5-6 minutes.

Next add your vegetables, basil and the sauce you made earlier to the pan.    I wanted my sauce to have some darker coloring and also more gravy so I also added 1Tbs of soy sauce and 2Tbs of water.  

Cook for another 3-4 minutes.

Yum... it's ready to eat!

Serves 4 people.  Serve with rice.  Enjoy.