How to Make Thai Basil Chicken
- cook TIME 17 mins
- prep TIME 15 mins
- total TIME 28 mins
Ingredients (17)
- 16 oz skinless boneless chicken thigh sliced
- 1 oz Thai basil leaves picked
- 1 fl oz water
- 1 tbsp lime juice
- 2 tsp brown sugar
- 4 oz onion cut into wedges
- 0.5 oz coriander chopped
- 3 1/2 cups cooked medium-grain rice from 1 3/4 cups uncooked rice
- 1 tbsp garlic minced
- 4 oz red bell pepper sliced into strips
- 2 tsp cornstarch
- 0.5 oz bird's eye chili
- 1 tsp Sriracha
- 1 tbsp oyster sauce
- 2 tsp reduced-sodium soy sauce
- 1 tsp Thai fish sauce
- 2 tbsp canola oil
INSTRUCTIONS
Prep:
Prep the chicken: Cut the chicken breasts lengthwise into slices of 0.5-inch width.
Cook the rice: Rinse the rice with clean water. Gently massage to remove any debris or excess starch. Change the water a few times until it becomes clear, then drain it out. After that, cook the rice using a rice cooker or an instant pot.
Slice the pepper: Cut away the top and bottom of the bell pepper, and slice it open. Hold the knife horizontal to the cutting board and carefully slice away the white part as well as the seeds. Cut the rectangular piece of pepper into strips.
Cut the onion into wedges: Half the onion lengthwise and slice off the root and head. Lay one half flat, then make a vertical cut right through the center to have two large wedges. Flip the large wedges and cut them into four small wedges.
Peel and mince the garlic: Cut to remove the root part of each garlic clove and mash them down with a knife to remove the peel with ease. Mince the peeled cloves.
Separate the romaine lettuce into individual leaves.
Pick the basil leaves and wash clean.
Roughly chop the coriander.
Cook:
Make the sauce: In a small bowl, add 1 fl oz water, 1 tbsp lime juice, 2 tsp brown sugar, 2 tsp cornstarch, 1 tsp Sriracha, 1 tbsp oyster sauce, 2 tsp reduced-sodium soy sauce, and 1 tsp Thai fish sauce. Mix to combine.
Saute the garlic: In a skillet over medium heat, add 2 tbsp canola oil and 1 tbsp garlic and stir for 30 seconds.
Add the chicken: Add 16 oz chicken thigh and stir-fry for 5 minutes.
Add the onion and red bell pepper: Add 4 oz onion and 4 oz red bell pepper. Stir for 2 minutes.
Add the sauce: Add the sauce and stir well for 1 minute.
Add the Thai basil: Add 1 oz Thai basil and stir for 1 minute. Remove from heat when done.
Garnish and serve: Sprinkle 0.5 oz bird's eye chili and 0.5 oz coriander on top and serve with hot white rice.
