Chicken with Thai Holy Basil Recipe
This dish is a popular way to use Thai holy basil, which, to me, tastes more tart than sweet basil and has almost a citrus quality to it. The flavor of the holy basil is fantastic here, so if you can track some down, you'll be glad you did.
Equipment
- Wok or Large Skillet
Ingredients
- 1/2 Tablespoon Vegetable Oil
- 1 Chicken Breast, sliced into small pieces
- 1 small Birds Eye Chili, crushed to expose seeds (optional)
- 1/2 Onion, thinly sliced
- 1 clove Garlic, minced
- 1 Tablespoon Fish Sauce
- 2 teaspoon Nam Prik Pao / Thai Chili Paste
- 2 teaspoon Soy Sauce
- 1/2 Red Pepper, thinly sliced
- 10 leaves Thai Holy Basil
Instructions
- Heat 1/2 Tablespoon vegetable oil in a wok over medium-high heat. Add chicken and cook, stirring, until just cooked through.
- Add chili, onion, garlic, fish sauce, chili paste and soy sauce to the pan. Cook stirring constantly, until onions begin to soften and liquids thicken slightly, 3-4 minutes.
- Add red pepper and basil leaves, cooking until basil leaves wilt slightly, about 2 minutes. Remove from heat and serve immediately.
Notes
This recipe serves just one, but can be easily doubled.
Nutrition
Calories: 326kcal | Carbohydrates: 14g | Protein: 52g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 2353mg | Potassium: 1193mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2253IU | Vitamin C: 94mg | Calcium: 55mg | Iron: 2mg