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 
Ingredients:
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)

Directions:
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