Spicy Basil Chicken – get dinner on the table in just minutes with the super easy chicken recipe. Great Asian flavors with just a little kick. Add veggies to make it a complete meal!
I hope that you had a great weekend. We spent Saturday with my 10 year old at the district science fair. They only announce the top 2 kids, as their projects move on to get featured at a local science museum for a week. But after that they announce the kids in groups based on how well they did. He was in the top group, so he was in the top 8 to 10 kids in the district. Pretty darn proud of the work he did and how well he did. Then Sunday we broke out our smoker and smoked our first brisket. It was so good!! Would have liked to keep it on there for another hour to make it just a little more tender, but the flavor was so good!!
My family kind of loves Asian food. A couple weeks ago my husband went for 5 straight days having Asian food for at least one meal each day. He was pretty proud, and was a little annoyed when I ruined with with Mexican food for dinner. This spicy basil chicken was one of his meals, and he is already wondering when it can be repeated. There is so much flavor with just a few simple ingredients. I added snow peas and bell peppers to bulk it up and make it a complete meal. But you could definitely leave them out or use whatever veggies you like. Pretty sure adding them takes away from the true Thai essence of the meal, but what can you do.
Basil chicken is on pretty much ever Thai menu I have ever seen. But I can’t say that I have ever ordered it. It is usually in the running, but I always end up with Pad Thai. Well last time I picked something different, but it still wasn’t basil chicken. So when I saw this spicy basil chicken in Cooking Light, I knew that I just had to make it. I doubled the sauce so I could serve it over rice, and obviously added some veggies. My son only complained a little about the veggies. And by a little, I mean a lot. But he at them. You can also control how hot or mild you want to make this but adjusting the chili sauce. I used about 2 tsp (as noted in the recipe) and it had a tiny kick, but definitely not hot. So adjust as you go! I can’t wait until I have a garden full of fresh basil to make this chicken recipe again!
- 2 tsp canola oil
- 1 shallot , finely chopped
- 3 cloves garlic , minced
- 1 1/2 pounds chicken breasts , cut into 1 inch cubes
- 2 Tbls fish sauce
- 1 Tbls sugar
- 1 1/2 Tbls soy sauce (low sodium)
- 2 1/2 tsp chile garlic paste
- 1/2 Tbls water
- 1 tsp cornstarch
- 1/8 tsp salt
- 1 cup snow peas
- 1/2 red bell pepper chopped
- 1/3 cup fresh basil , chopped
- Heat a large non-stick skillet over medium high heat. Add the oil, swirling to coat. Add shallots and garlic, stirring constantly, cook for 1 minute. Add chicken to the pan. Cook for about 10 minutes, or until cooked through. Add the bell pepper about 1/2 way through the cooking time.
- In a small bowl combine fish sauce, sugar, soy sauce, chile paste, water, cornstarch and salt. Mix well.
- Pour fish sauce mixture over the chicken once it is cooked. Add snow peas. Stir to coat chicken and cook for about 1 minute, until the mixture thickens.
- Remove form the heat and stir in the fresh basil.
- Serve over rice.
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