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Wednesday, May 22, 2013

Thai Basil Chicken

Okay, so this is not the loveliest dish I have ever posted, but it is at least a pretty tasty one :)

There is a Thai restaurant that I used to go to that had THE BEST Thai Basil Chicken I have ever had.  It used ground chicken instead of chunks and was just utterly delicious.  The restaurant closed a few years ago and although I can get good Thai Basil Chicken at other restaurants, they have never quite matched the one I remember so clearly.  Soooo, when I stumbled upon this recipe, I immediately put it on the menu to try the following week.  Now this did not deliver the exact flavor I was looking for, it was lacking something.  But, it was good enough to post about, so I guess that can't be all too bad.  Next time, I would definitely add a bit more basil and maybe even a bit more of the sauce... but that's just me.  You may find this recipe meets your taste to the T :)

Oh.. and thanks for all the wishes of a relaxing vacation... I definitely had one.  I saw family, I saw friends, I didn't once think about work (okay, I thought about it once, but that was it!).  Not only was the trip relaxing, but coming back to work was actually not that stressful either... so guess I picked the perfect time to get away!

P.s....the red peppers in the picture are in the rice, NOT the chicken.

Thai Basil Chicken
Adapted from RasaMalaysia, Easy Asian Recipes
Printable Recipe 
2 teaspoons olive oil
1 shallot, finely diced
2 Serrano peppers, stem and seeds removed, finely diced
2 garlic cloves, minced
10-12 oz ground chicken
2 Tablespoons fish sauce
2 teaspoons granulated sugar
2 Tablespoons soy sauce
1/4 teaspoon white pepper (or to taste)
1 bunch Thai or Sweet Basil (about 6-8 large leaves), chopped
Sriracha (optional)

In a wok or large deep non-stick skillet, heat the olive oil over medium heat.  Add the shallot and cook, stirring frequently to make sure they do not burn, for about 5 minutes.  Add the garlic and peppers and cook 1 more minute.  Add the chicken, breaking it up with a wooden spoon.  Allow to cook for about 5 minutes, or until the chicken is cooked through.  Add the fish sauce, sugar and soy to a small bowl and stir to combine.  Add soy mixture to the wok or skillet and toss to combine.  Season with white pepper.  Add the basil, stirring to combine.  Remove from heat, drizzle with Sriracha if desired, and serve.  Enjoy!

One Year Ago:  Penne with Pork Sugo
Two Years Ago:  Stir Fried Pork with Garlic and Chiles
Three Years Ago:  Grilled Island Chicken


Cranberry Morning said...

So glad you had a great vacation, Jenn! I know your family were so happy to have you with them.

The dish sounds great. Anything with basil in its name has my vote!

StephenC said...

One of my teachers told me in high school that a person needs to be so good that even when you're not so good you're still good. So whatever shortcomings this recipe may have (or not have) I can see why it's still good. End of philosophy lesson for today.

Pam said...

Great recipe! It looks good to me!!!

Pam said...

I love Thai Basil chicken - this looks and sounds delicious. Glad you had a nice vacation!

Jean | said...

Not everything that tastes good looks good, and vice versa! It's more important that it tastes good, right? Glad you had a wonderful vacation. I didn't realize how much I needed one till I had one!

Inside a British Mum's Kitchen said...

Any recipe with ground chicken is a welcome one and this sounds simply delicious!
Mary x

Lea Ann (Cooking On The Ranch) said...

I've ordered Basil Chicken in restaurants and have never tried it at home. Love it. I think the ground chicken part of this is really interesting. I'm going to pin this to give it a try. If I were you, I'd try to track down those previous owners. I bet they'd give you the recipe.