Thai Basil Chicken
Years ago my husband and I used to drive 45 minutes from Westchester to a restaurant in Brooklyn to eat this dish. We went there recently hoping to find the same degree of deliciousness that we once had but unfortunately it just wasn't the same. But the best thing that came out of this experience was that I have been able to master this dish at home. The only thing missing now is a nice tall glass of Thai iced tea to cool down the heat that radiates from this dish.
Makes about 4 servings
2 chicken breasts (or 3-4 boneless chicken thighs)
3 red spicy chile peppers
6 garlic cloves
1/2 of a red bell pepper
1 large handful of Thai basil leaves
2 tablespoons of oyster sauce (found in the int'l aisle)
2 teaspoons of raw brown sugar
2 teaspoons of fish sauce (found in the int'l aisle)
1/4 cup of water
Makes about 4 servings
2 chicken breasts (or 3-4 boneless chicken thighs)
3 red spicy chile peppers
6 garlic cloves
1/2 of a red bell pepper
1 large handful of Thai basil leaves
2 tablespoons of oyster sauce (found in the int'l aisle)
2 teaspoons of raw brown sugar
2 teaspoons of fish sauce (found in the int'l aisle)
1/4 cup of water
Slice the bell pepper into thin strips. Smash and finely chop the garlic.
These chiles are very hot and traditionally this dish is quite spicy. 3 seems to be perfect for this recipe but if you are sensitive to heat try using just 1. Make sure you wash your hands at least twice after handling these. The oils from the peppers tends to hang around your fingertips...I have rubbed my eyes after washing my hands only once and my eyes burned for an hour afterwards......NOT FUN. Lots of cold water is the only thing that will soothe your poor eyes.
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Dice the chicken into 1-2 inch pieces. |
This recipe cooks actually quite fast. On medium to high heat add in a few drizzles of olive or canola oil. Add in the chile peppers, garlic and chicken. Stir everything quickly to ensure that the garlic does not burn.
After about 1 minute add in the oyster sauce and give it a stir. Then add in the red bell pepper.
Now add in the raw sugar, fish sauce and water. Stir to combine and bring up the chicken to a rapid simmer.
The sauce will thicken and after about 2 minutes the chicken will be done. Turn off the heat and add in the basil leaves.
Toss the chicken with the basil leaves and serve immediately.
Toss the chicken with the basil leaves and serve immediately.