Thai Basil Chicken Recipe

6      Reviews by:    Keith Elliot   Thai Basil Chicken Recipe uses choice of breast or thigh and leg meat, garlic, red pepper flakes, white wine, bell pepper, basil, oyster, fish and soy sauces to create this very tasty Thai recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Thai    Servings:2 Calories per Serving:910 Print Preview Rate This Recipe Prep Time:   7 Minutes Cook Time:   25 Minutes Total Time:   32 Minutes

INGREDIENTS

• 1 lb. chicken breast or thigh, cut bite-size
• 4 to 5 cloves garlic, chopped fine
• 1 to 2 fresh red chilies, chopped fine, OR 1/2 to 3/4 tsp. dried crushed chili ( chili flakes)
• 3 tablespoons white wine OR white cooking wine
• 2 small bell peppers: red and yellow, sliced
• 1 small green pepper OR 1/2 zucchini, chopped into bite-size pieces
• 3 green onions, sliced
• 1/2 compressed cup Thai basil, OR substitute sweet basil
• 2 to 3 tablespoons vegetable oil
• For Stir-Fry:
• 3 tablespoons oyster sauce
• 3 tablespoons Golden Mountain Sauce OR
• 2 tablespoons soy sauce
• 2 tablespoons chicken stock
• 1/4 teaspoon sugar - combined
• 1 tablespoon fish sauce
• 1 tablespoon lime juice
• 2 tablespoons brown sugar
• 1 cup Jasmine rice

DIRECTIONS

• Combine the 'For Stir-Fry:' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside.
• Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.
• Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes). Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).
• Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking. Serve with plenty of plain steamed jasmine rice and garnish with more fresh basil.

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