Thai Basil Chicken Photo Credit: Lisa Overman
Thai food has long been a favorite of mine and this past year I learned to make Thai Basil Chicken, which is one of the simplist Thai dishes I’ve made yet. This dish can be made from start to finish in about 20 minutes, which leaves more time for family, friends and relaxation.
Thai Basil Chicken
1/2 lb of chicken tenders or boneless chicken breast cut into small chunks.
3 tbsp olive oil
Chilli paste with holy basil leaves I used approximately 1 1/2 tbsps.
snow peas
fresh thai basil leaves ( I purchased my thai basil plant at Home Depot.)
If you like things really spicy you can double the amount of chilli paste, I went for a mid range heat level.
This chilli paste is generally found in every asian grocery store. It comes in two styles. There is a holy basil version and a sweet basil version. I was told by the owner of my local asian grocery that the holy basil is best for chicken dishes and the sweet basil is best for shrimp dishes.
Stir fry chicken chunks in olive oil and chilli paste mixture for approximately ten minutes. Add in fresh snow peas and cook another five to six minutes, depending on how crunchy you like your vegetables. Other vegetables could certainly be substituted, I chose snow peas for simplicity and speed. A couple minutes before taking the dish off the heat add in a large handful of fresh thai basil leaves.
Remove from heat and serve with rice.