I know it’s called “Thai basil” chicken; but you can make it with regular basil. It still tastes delicious. I may actually prefer it. But if you like things spicy, you should really try to get Thai chilis or bird’s eye chilis. They are seriously spicy.

Source: http://chowdivine.com/takeout-at-home-thai-basil-c

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Name: Thai Basil Chicken
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 3/4 lb chicken boneless skinless thighs (cut into 1/2 bit; 3-5 thai chili or birds eye chili (seeded and sliced thinly; 1 shallot, thinly sliced; 3 garlic cloves chopped; 1/4 red bell pepper cut into thin pieces; 1 1/2 TB fish sauce; 1 tsp tamari (gluten-free soy sauce); 1 TB brown sugar (packed) or agave nectar; 1/4 tsp black pepper; 1/2-2/3 cup basil (lightly packed) OR ~12 large leaves Thai ba; canola oil for the pan

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INGREDIENTS

3/4 lb chicken boneless skinless thighs (cut into 1/2 bit
3-5 thai chili or birds eye chili (seeded and sliced thinly
1 shallot, thinly sliced
3 garlic cloves ; chopped
1/4 red bell pepper ; cut into thin pieces
1 1/2 TB fish sauce
1 tsp tamari (gluten-free soy sauce)
1 TB brown sugar (packed) or agave nectar
1/4 tsp black pepper
1/2-2/3 cup basil (lightly packed) OR ~12 large leaves Thai ba
canola oil for the pan

Recipe

INSTRUCTIONS

Make the sauce by stirring together fish sauce, tamari, brown sugar/agave, 1-2 tsp mirin (if using), and black pepper. Set it aside.

Heat a cast iron skillet (or other heavy-bottomed pan) over medium-high heat. Add about 1 TB of canola oil to the pan. Once the pan becomes hot, add shallots to the pan. Sauté for about a minute. Add garlic and chili to the pan. Continue stirring until shallots are lightly brown. Add chicken to the pan. Sauté for about 2 minutes until the chicken is almost cooked through. Add the red bell pepper pieces to the pan. Continue to stir until the chicken is cooked through.

Add the sauce to the pan. Mix well to ensure that the sauce is well distributed. Turn the heat off once the pan is dry. Add the basil and mix. The basil should wilt nicely from the residual heat from the pan. Serve with steamed brown rice. You can also serve topped with a fried egg made over easy.

NOTES

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Thai Basil Chicken

3/4 lb chicken boneless skinless thighs (cut into 1/2 bit 
3-5 thai chili or birds eye chili (seeded and sliced thinly 
1 shallot, thinly sliced 
3  garlic cloves chopped
1/4 red bell pepper cut into thin pieces
1 1/2 TB fish sauce 
1 tsp tamari (gluten-free soy sauce) 
1 TB brown sugar (packed) or agave nectar 
1/4 tsp black pepper 
1/2-2/3 cup basil (lightly packed) OR ~12 large leaves Thai ba 
  canola oil for the pan

Make the sauce by stirring together fish sauce, tamari, brown sugar/agave, 1-2 tsp mirin (if using), and black pepper. Set it aside.

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Nutrition

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Serving Size: 1 Recipe (406g)
Recipe Makes: 1 Recipe

Calories: 32
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2087.2mg		72 %
Potassium 177.9mg		5 %
Total Carbohydrate 5.8g		2 %
	Dietary Fiber 0.8g	3 %
	Sugars, other 5g
Protein 2.2g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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