Thai Basil Chicken Stir Fry
My first experience trying this dish was probably not the best one. I tried it at a restaurant here in Seattle before going to Thailand. I felt it lacked a little bit of flavor so I asked the waiter to bring me more chilies. He brought a tray with different sauces, I decided to go for the one with freshly diced chilies. It was spicy, tangy and different, I liked it. I asked the waiter: “What is this one made of?” “Fish sauce,” he said. At first, I felt it was gross. My mind tried to convince my taste buds that the dish wasn’t good, but my mind failed. The fish sauce goes very well with this dish.
On my first trip to Thailand on my way to a snorkeling trip, we stopped at a beach hut. It was one of those days when you miss western food. I decided to go for something familiar and ordered Basil Chicken. The dish arrives and to my surprise, it looked very different from the one I was used to eating. The chicken was minced, it smelled different and it was definitely saucier. I took my first bite. It was delicious. The basil tasted peppery, the chicken was juicy and the sauce was flavorful. Amazing..
After this experience, this became one of my favorite Thai dishes and my go-to dish with the hot weather because it pairs extraordinarily well with a cold lager beer. This dish is easy to make and delicious, for better results make it on a hot summer day.
FRESH FROM THE STORE
- 2 pcs Chicken Breasts
- 1 cup Mushrooms
- 1-2 diced Serrano Peppers
- 2 Garlic Cloves
- 1/2 cup Thai Holy Basil
- 1/2 Red Onion
FROM YOUR PANTRY
- 2/3 cup Tamari Sauce
- 1 tablespoon of Fish Sauce
- 1 cup white Rice
- 2 tablespoons soy bean oil
Wash the serrano pepper, mushrooms, and Thai basil leaves. Peel and dice the onion and the garlic gloves. Cut the mushrooms and serrano pepper into slices (make sure to wash your hands after). Rinse your cutting board and cut the chicken into cubes.
Heat up 1 1/2 cups of water in a pot. Once it starts boiling, add rice, cover, and reduce heat to low. Cook rice for about 12 to 15 minutes, or until tender. Stir a few times while it is cooking. If rice gets too dry, add another 1/4 cup of water. When done, set the rice aside and fluff it with a fork.
While rice is cooking, heat up oil in a pan. Add diced onion, garlic and serrano pepper (add 1/4 of the Serrano pepper if you don’t like spicy food). Sauté ingredients at medium heat for 1 minute.
Add chicken cubes. Sauté for 8 to 10 minutes at high heat. Stir every minute to turn the chicken and cook it evenly on all sides. Cook until edges have turned golden brown.
Add mushrooms, 90% of the Thai basil leaves, soy sauce and fish sauce. Cook at high heat and stir for 3 minutes.
Divide portion in two dishes. Place rice in a bowl or on a plate. Add chicken mix on top. Garnish with remaining Thai Basil leaves.