Try This! (Thai Chicken with Fresh Basil)

The Chicken Francais recipe that I posted turned out to be a big hit. Who knew? Thanks to everyone who provided feedback. It makes me so happy to know that you tried it and liked it.

Since you all seem to like chicken (and I’ve gotten zero feedback on my two vegetarian recipes) I thought I should offer another chicken recipe. Given that I’m not a huge fan of chicken breasts, there aren’t a ton of favorites in my recipe box. But this one is special!

First, this is super easy. Second, you will be shocked at how authentic this tastes. In fact, all of the recipes that I’ve tried from this cookbook (Quick & Easy Thai by Nancie McDermott) have been amazing.

I love making this with ground chicken breasts that I grind myself. It is so much better than store-bought ground chicken or turkey (in other words, not dry and tasteless). All you do is put whole chicken breasts in the food processor, turn it on, and process it for around 30-60 seconds. Voila. This works great for any recipe that calls for ground turkey and instead of getting that package of turkey plus who knows what, you have freshly ground chicken that tastes wonderful and contains only chicken breast.

Thai Chicken with Fresh Basil

Yields: 4 servings
Prep time: 15 min
Cook time: 5 min

1 tablespoon olive oil
1 tablespoon coarsely chopped garlic
1/2 cup coarsely chopped onion
1 pound boneless, skinless chicken breast, cut in bite-size pieces (or ground in the food processor)
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons water
2 teaspoons granulated sugar
2 tablespoons coarsely chopped fresh chile peppers (Thai chiles, serranos, habenero, or jalapenos)
1 packed cup Thai basil or other basil leaves (regular basil is just fine)
2 cups cooked rice, optional

Heat a wok or large, deep skillet over medium-high heat. Add the oil and swirl it to coat the surface. Add the garlic and onion; stir briefly until they begin to release their aroma, about 45 to 60 seconds. Add the chicken pieces, tossing well so the meat browns evenly.

Add the fish sauce, soy sauce, water, and sugar; cook 2 to 3 minutes, tossing now and then, just until the chicken is cooked and the seasonings form a thin smooth sauce. Add the chile peppers and basil; toss and stir fry just until the basil begins to wilt.

Transfer to a serving plate and serve hot or warm with cooked rice, if you desire. Garnish with some leftover basil leaves.



4 Comments (+add yours?)

  1. Jill K.
    Feb 06, 2012 @ 11:34:36

    What do you use to grind your chicken?

    That sounds dirty, sorry.


  2. Bobbie
    Feb 08, 2012 @ 17:55:02

    Mmmmm YUMMO!


  3. Krista Heubusch Schreffler
    Feb 08, 2012 @ 21:49:42

    I made this dish tonight and both the boys loved it! Thanks so much for sharing your favorite recipes. Alexander said “It’s not too spicy, Mom.” 🙂


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