Every summer my wife and I grow Thai holy basil and fiery Thai chilies in our garden. This recipe for chicken with basil and Thai chilies is a really good one if you like your food spicy. Serve with jasmine rice.
Ingredients:
- 1 Tbsp oyster sauce
- 2 tsp. soy sauce
- 1 Tbsp sugar
- 1 1/4 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt
- 3 Tbsp high heat oil such as sunflower or safflower oil
- 1 cup thinly sliced shallots
- 3 Tbsp peeled and minced garlic
- 2 Tbsp minced Thai or serrano chiles
- 2 cups loosely packed fresh basil leaves, plus more for serving, preferably Thai holy basil
Method
- In a small bowl, stir together the soy sauce, oyster sauce and sugar.
- Pat the chicken dry with paper towels and season it generously with kosher salt.
- Heat a wok or large skillet over high heat. Once hot, swirl in the cooking oil. Add the chicken and cook, stirring occasionally, until browned, about 3 minutes.
- Add the shallots, garlic and chilies to the chicken and cook, stirring constantly, until fragrant and the chicken is cooked through, 1 to 2 minutes.
- Stir in the oyster sauce mixture and the basil. Remove the pan from the heat and continue stirring until the basil wilts and the sauce coats the chicken. Serve immediately with jasmine rice and garnish the dish with additional basil leaves.
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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