Thai Basil Chicken and Vegetable Stir Fry

 My summer vegetable garden is almost gone, but before I said good bye to it I used up the last of my peppers, tomatoes, zucchini and Thai basil in this spicy and delicious Thai Basil Chicken and Vegetable Stir Fry.  

Thai basil is one of my all time favorite herbs.  I actually love it better than regular basil that is used in Italian cooking.  I love how the Asian flavors of fish sauce, soy sauce and garlic play off the Thai basil.  

This combination  of flavors works well with any type of meat (beef, chicken, pork). So, it's really a flexible dish to what you have in your fridge or freezer to cook.  You can even substitute seafood in this dish and it's superb!  

We ate this over plain white rice, but I could eat it over pasta or even quinoa for a more protein packed meal.   If you are planning on growing herbs this winter, or are lucky enough to live in a climate where you can grow herbs outside all year long..try Thai Basil.  You will love it.
 

Thai Basil Chicken and Vegetable Stir Fry
Recipe by Ramona from Kitchen Simmer

Ingredients: 
1 1/2 pounds of boneless chicken (I used breast) cut into large bite-size pieces
3-5 cloves finely minced garlic
red chili flakes (to taste)
2 medium zucchini sliced into bite-size pieces
1 bell pepper (any color) or sweet peppers chopped
1 jalapeno cut into slices
1 medium onion chopped
1 cup cherry/grape tomatoes cut into half 
2 large handful of cleaned Thai Basil leaves
1 heaping Tbs cornstarch mixed with 2Tbs water (slurry)

Sauce:
1/4 cup fish sauce
1Tbs of Soy Sauce
2Tbs of brown sugar. 
1/4 cup of water

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.  




Directions:

Heat 2-3 Tbs canola oil in large pan or wok on high heat.  Once heated add the chicken, garlic and red chili flakes and stir fry for 2-3 minutes. 

 

Next add the chopped vegetables and cook for several minutes with the chicken.  The juices from the tomatoes and zucchini will start to render into the pan.


Then add the Thai basil leaves and the prepared fish sauce mixture.  Reduce heat to medium and cook 10-15 minutes.  *This helps the flavors of the sauce absorb into the chicken and vegetables  

Then increase the heat back up to high and add the cornstarch/water slurry to thicken the sauce.  Taste for seasoning and adjust as needed with more fish sauce for salt.  Serve with rice.  Enjoy. 
 

 
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