Thai Chicken and Basil
I always talk about how much I prefer quick, fresh home cooked meals to takeout and this recipe here really reinforces that! Throw this chicken in a box with a wire handle and you will swear it comes from the freshest most delicious Thai takeout restaurant that ever existed.
There is a lot of flavor and a lot of kick, so adjust your seasonings accordingly if you fear the fire! We really love hot and spice so this was right up our alley. My husband and I agree that this will be added to my “go-to” recipe pile. It is that good! I served this over brown rice with a side of steamed edamame. Delicious.
A note: The measurements don’t create as much sauce as we would have liked—especially because the brown rice really sucks up the juice. I suggest adjusting the liquid ingredients to your liking to get the amount of sauce that is right for you. I will probably double, or even triple, the liquid measurements next time I make this. What can I say, I like sauce…
One more note: Of all places, this recipe comes from Men’s Health Magazine! I love getting recipes from a variety of places and I won’t lie, this is not the first time I’ve cooked from a Men’s mag! You never know where you will find a great recipe!
Chile Chicken and Basil:
- 4 cloves garlic
- 2 Thai bird chilies or serano chilies
- pinch of salt
- 1/2 tablespoon of sesame oil (you could also use peanut oil)
- 1 pound boneless skinless chicken breast (I used chicken breast tenders/strips–they are already sliced nice pieces)
- 1 teaspoon light soy sauce
- 1/2 tablespoon red chili paste
- 1 tablespoon sweet chili sauce
- 2 tablespoons hoisin sauce
- fresh cracked pepper to taste
- 2 cups loosely packed fresh basil
Very finely chop the chilies and garlic. Combine them on your cutting board and add a pinch of salt. Use the side of your knife to smear the finely chopped bits into a paste.
Preheat your wok (or pan) over medium-high heat. Add the oil and the chili/garlic paste you just made. Cook for a few minutes. Be careful not to burn the garlic. Chop the chicken into smaller pieces and add them to the pan. Once the chicken is lightly browned (about 3-5 minutes) add the soy sauce, chili paste, sweet chili sauce, and hoisin sauce. Toss to coat the chicken. Cook until the chicken is done through, about 3-5 more minutes.
Crank some freshly ground pepper over the chicken and then add the basil to the pan. Cook until the basil is just wilted, about 2-3 minutes. Serve immediately.