Thai Chicken Basil
The Buddha
Quick stir fry recipe I found on Food & Wine that is delicious! This could be served over rice but we chose to make Stir Fry Rice Noodles. So easy and so delicious!
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Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Chicken Stir Fry
Cuisine Thai
1 1/3 pounds boneless skinless chicken thighs (about 4), cut into 1-by-2-inch pieces 2 tablespoons Asian fish sauce nam pla or nuoc mam 1 1/2 tablespoons soy sauce 1 tablespoon water 1 1/2 teaspoons sugar 2 tablespoons cooking oil 1 large onion cut into thin slices 3 fresh red chiles seeds and ribs removed, cut into thin slices 3 cloves garlic minced 1 1/2 cups lightly packed basil leaves
In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
Add the onion and cook, stirring, for 2 minutes.
Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes.
Add the marinade and cook 30 seconds longer.
Remove from the heat and stir in 1 cup of the basil.
Serve topped with the remaining 1/2 cup basil.