Thai basil chicken is hot, sweet, and exquisite and very simple! The snappy and delectable one dish feast ideal for weeknights.
Nothing beats a wok when you’re attempting to eat on the table in a rush and this Thai basil chicken can be cooked in minutes. It’s loaded with flavor and has the perfect equilibrium of pungent, sweet, sharp, and zesty.
Stop and think for a minute, obviously it’s not difficult to arrange take out when you’re in a hurry. In any case, with this formula for Thai basil chicken you can arrange a supper that will equal any of your number one take-out dishes.
Ingredients
- 1 Tbsp canola oil
- 1 large onion, coarsely chopped
- 2 cloves garlic, minced
- 2 lbs boneless, skinless chicken (cut into a 1/2 inch dice)
- 1/3 cup cornstarch
- 1 Thai chile or serrano pepper, minced
- 1 tsp green curry paste
- 1/3 cup sherry
- 3 Tbsp Asian fish sauce
- 1 Tbsp brown sugar
- 3 Tbsp soy sauce
- 1 1/2 cups chicken stock
- 1 1/2 cups Holy basil (Thai basil or Italian basil can be substituted)
- *Jasmine rice for serving
Instructions
- Heat the oil in a wok over high heat.
- Add the onion and cook for 4-5 minutes, stirring frequently. Add the garlic and cook 1 minute.
- Toss the chicken with cornstarch to coat and add to wok. Cook for about 5 minutes until almost cooked through, stirring frequently.
- Add chile, curry paste, sherry, fish sauce, brown sugar, and soy sauce. Stir and cook until slightly reduced, about 2 minutes.
- Add chicken stock and cook an additional 3 minutes or until sauce thickens slightly.
- Stir in the basil. Serve immedidately over jasmine rice if desired.
