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.
Course: Chicken, Main Dish
Keyword: chicken dinner, easy recipe, stir fry
Author: Jess Smith via Inquiring Chef
Wok or Large Skillet
1Chicken Breast, sliced into small pieces
1smallBirds Eye Chili, crushed to expose seeds(optional)
½Onion, thinly sliced
2teaspoonNam Prik Pao / Thai Chili Paste
½Red Pepper, thinly sliced
10leavesThai Holy Basil
Heat ½ 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.
This recipe serves just one, but can be easily doubled.