Prepare to embark on a culinary journey to the heart of Thailand with our Thai Basil Chicken. This vibrant dish features tender, diced chicken infused with the bold flavors of Thai chiles, green curry paste, and the aromatic essence of Holy basil. Each bite is a symphony of sweet, savory, and spicy notes that dance on your taste buds. Quick to make and bursting with authentic Thai flavors, this dish promises to transport your senses to the bustling streets of Bangkok.
Thai Basil Chicken holds a special place in our family’s repertoire of go-to recipes. The first time we tried it, the intoxicating aroma of basil and exotic spices wafted through our kitchen, instantly transporting us to the vibrant street markets of Thailand. Now, it’s a dish that brings us together, whether it’s a casual weeknight dinner or a celebration with friends. The sizzle of the wok, the aromatic blend of ingredients, and the joy of serving it over fragrant jasmine rice – it’s a culinary adventure that never fails to impress.
Why This Recipe Shines:
Why This Thai Basil Chicken Recipe Stands Out
- Authentic Thai Flavors: Green curry paste, fish sauce, and Holy basil combine for an unmistakably Thai taste.
- Perfectly Spiced: The Thai chile and curry paste add just the right amount of heat, balanced by the sweetness of brown sugar.
- Wok Mastery: The high-heat wok cooking ensures a quick, flavorful sear on the chicken, preserving its tenderness.
- Versatile Basil: Holy basil imparts a unique, aromatic flavor, but you can use Thai basil or Italian basil for a delightful twist.
- Satisfying and Quick: From wok to table, this dish comes together in a matter of minutes, making it an ideal choice for busy evenings.
Ingredients:
- 1 Tbsp canola oil
- 1 large onion, coarsely chopped
- 2 cloves garlic, minced
- 2 lbs boneless, skinless chicken, diced (about 0.9 kg)
- 1/3 cup cornstarch
- 1 Thai chile or serrano pepper, minced
- 1 tsp green curry paste
- 1/3 cup sherry
- 3 Tbsp Asian fish sauce
- 1 Tbsp brown sugar
- 3 Tbsp soy sauce
- 1 1/2 cups chicken stock
- 1 1/2 cups Holy basil (Thai or Italian basil can be substituted)
- *Jasmine rice for serving
Directions:
- Heat canola oil in a wok over high heat.
- Add chopped onion and cook for 4-5 minutes, stirring frequently. Add minced garlic and cook for an additional 1 minute.
- Toss diced chicken with cornstarch to coat and add to the wok. Cook for about 5 minutes until almost cooked through, stirring frequently.
- Introduce minced chile, green curry paste, sherry, fish sauce, brown sugar, and soy sauce. Stir and cook until slightly reduced, approximately 2 minutes.
- Pour in chicken stock and cook for an additional 3 minutes or until the sauce thickens slightly.
- Stir in the Holy basil. Serve immediately over jasmine rice for a complete Thai culinary experience.
Notes:
- Adjust the level of spice by controlling the amount of Thai chile used.
- Explore variations by substituting Holy basil with Thai or Italian basil, each imparting a unique flavor profile.
- For an extra touch, garnish with additional fresh basil before serving.
- Ensure the wok is hot before adding ingredients for that classic stir-fry sear.
- Perfect for meal prepping – the flavors develop even more when reheated!
