Happy food Friday loves! Today’s recipe comes to you courtesy of the little Thai basil plant growing on my front porch. I’ve named her Tina. 😉 I’ve been working very hard day in + day out to keep all my little plants alive this summer (trying to turn that black thumb a little green this year!) + to have made it this far + have been able to harvest enough leaves from Tina is a huge success for me!
If you’re a fellow Clevelander you may have frequented a local Thai favorite Peppermint Thai over the years and you may have ordered their Thai basil chicken at some point while there. I love it. It’s perfectly spicy, savory + sweet in one bite + always manages to fill me up without that overfill feeling. And I’ll admit that I’ve spent years trying to replicate that dish at home but failing each time, something was just always missing + I could never put my finger on it. The missing key ingredient to a good Thai basil chicken? The Thai basil. Duh. Silly me. All these past recipes I’d had been using regular ole basil in lieu of the Thai variety + telling myself it’ll still taste fine. And it did, it always tasted fine. But who wants to eat a dish that is just “fine”? As luck would have it, I was at Trader Joe’s a few weeks ago + they had some seriously forgotten about Thai basil plants hiding next to their much bigger regular basil cousins. I took one home, repotted + named her Tina. And it looks like Tina and I were meant to be friends + my Thai basil chicken could finally be made the right way… and guys? It was SO good. If you can get your hands on your very own Thai basil plant I would highly recommend that but if not, maybe checking your local Asian food store is the next best thing. It makes all the difference. Happy weekend, xo jules
Prep: 10 minutes
Cook time: 20 minutes
Yields: 2 dinner servings
-1.25 lbs chicken breast or chicken thighs
-1 cup Thai basil leaves
-1/2 each green + red bell peppers
-1 green scallion (green stall cut into 2 inch pieces, white part diced)
-1 or 2 cloves garlic minced
-2 tbsp. Canol oil
-2 tbsp. Oyster sauce
-2 tbsp. Soy sauce
-2 tbsp. Water
-1 tsp. Light brown sugar
-sprinkle red chili pepper flakes
-jasmine rice for serving
Begin by cutting your chicken into 1-2 inch pieces. Cut the bell peppers + green part of your onion into 2 inch pieces and set aside. Also prepare the white part of the onion + the garlic. Add the oil to your wok or pan + allow to heat up before adding the chicken. Stir-fry the chicken until cooked through + add the white onion + garlic. In the meantime, prepare your sauce. Mix together the spy sauce, oyster sauce, brown sugar, water + red chili pepper flakes.
After a few minutes of cooking the chicken, onion + garlic add in your bell peppers. Continue to cook on medium heat for a few minutes + add the sauce to your wok. Combine and toss to coat evenly and cook until vegetables are crisp tender + sauce has thickened just a bit. Add in your green onion pieces + stir-fry for an additional 2 minutes. Remove from flame and stir in Thai basil leaves. Serve immediately over a bed of jasmine rice + enjoy!