This delicious Thai recipe couldn’t be easier. It’s got great flavor and just the right amount of heat to get that metabolism going. Plus, you can have it on the table in only 30 minutes making it a perfect weeknight meal. You have got to try it!
I love this dish with chicken, but it’s also great (though not as healthy) with ground pork if you want to mix it up a little.
Thai Basil Chicken
Prep Time: 5 minutes
Cook Time: 20 minutes
1 1/2 tbsp. Canola Oil
1 Shallot (both cloves), finely-chopped
1 tsp. minced Fresh Ginger
4 cloves Garlic, minced
12 oz. Ground Chicken
3 Thai Chiles, finely-chopped
1 tbsp. Fish Sauce
1 tsp. Brown Sugar
1/2 tsp. Sweet Soy Sauce (Kecap mantis)
1 bunch Thai Basil leaves, torn
2/3 c. Jasmine Rice
1. Heat the oil in a wok over medium-low heat. Add the shallot, garlic, and ginger and cook for several minutes until the shallots begin to turn translucent.
A note on shallots: If you’ve never worked with them before, they are purple in color and are kind of a hybrid between an onion and garlic. They are made of two halves that look similar to giant garlic cloves. If a recipe calls for one shallot, you want to use both halves/cloves. You can typically find them in the grocery store near the onions and garlic.
2. Add the chicken to the wok and increase the heat to medium, stirring as it cooks and breaking the chicken into small pieces.
3. As the chicken cooks, cook your rice according to package directions and gather your remaining ingredients.
Note: Sweet soy sauce (aka “Kecap Mantis”) is NOT the same as regular soy sauce. It’s sweeter, obviously, and has a much thicker consistency, almost like molasses. You’ll probably have to go to an Asian market to find it…
4. Once the chicken has lost its raw pink color, stir in the Thai chiles.
5. Continue cooking until the chicken begins to brown. It should be pretty and golden and smell delicious… Then add the fish sauce, brown sugar, and sweet soy sauce and stir until well-mixed.
6. Add the Thai basil leaves and stir until the leaves are slightly wilted. Serve over Jasmine rice.
This dish is not particularly filling by itself so, to make it a meal, serve it with a side such as steamed broccoli or, my favorite, Lucky brand spring rolls! YUM!