|Nutritional Guidelines (per serving)|
|Servings: SERVES 4 (with rice)|
|Amount per serving|
|% Daily Value*|
|Total Fat 27g||35%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
If you've enjoyed Thai Basil Chicken at your local Thai/Asian restaurants and eateries, try this wonderful homemade recipe! Once all your fresh ingredients are ready, this dish cooks up in just minutes. Basil chicken is one of the most popular Thai dishes, both in Thailand and here in North America, offering spicy flavors that mingle beautifully with the fresh taste of savory basil.
There are two key ingredients in this dish you mustn't skip: the fresh basil, of course, and Golden Mountain Sauce. This sauce is often considered a 'secret Thai ingredient' and can be difficult to track down.
- 3/4 to 1 lb. chicken breast or thigh, sliced into bite-size pieces or strips
- 4 to 5 cloves garlic, chopped fine
- 1 to 2 fresh red chilies, chopped fine, OR 1/2 to 3/4 tsp. dried crushed chili ( chili flakes)
- 3 tablespoons white wine OR white cooking wine
- 2 small bell peppers: red and yellow, sliced
- 1 small green pepper OR 1/2 zucchini, chopped into bite-size pieces
- 3 green onions, sliced
- 1/2 compressed cup Thai basil, OR substitute sweet basil
- 2 to 3 tablespoons vegetable oil
- For Stir-Fry:
- 3 tablespoons oyster sauce
- 2 to 3 tablespoons Golden Mountain Sauce
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 tablespoons brown sugar
Golden Mountain Sauce can be difficult to find in stores; order it from an online store.
Combine the 'For Stir-Fry:' ingredients together in a cup, stirring to dissolve sugar. Spoon 2 tbsp. of this sauce over prepared chicken and stir in. Set aside to marinate a few minutes while you prepare your other ingredients. Set remaining stir-fry sauce aside.
Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then add the garlic and chili. Stir-fry 1 minute to release the fragrance, then add the chicken plus a splash of white wine. Stir-fry until chicken turns opaque (3 minutes). Add a little more white wine as needed to keep pan moist.
Add the bell peppers and zucchini, plus 3/4 of the stir-fry sauce you made earlier. Stir-fry until vegetables have softened but still retain some of their crispness (about 2 minutes).
Reduce heat to medium-low and add the sliced green onions, plus remaining stir-fry sauce. Stir together (note that this is meant to be a saucy dish - this is where the flavor is).
Remove from heat and fold in the fresh basil (basil will wilt down into the hot sauce). Taste-test the dish and adjust the flavors to your liking.
Serve with plenty of plain steamed jasmine rice and garnish with more fresh basil.
If you have small basil leaves, they may not need to be chopped. If your leaves are larger, try piling them on top of one another, then thinly slicing them to create shreds. You get lots of flavors this way, but be sure to shred it just before adding to the dish.