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.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Chicken, Main Dish
Cuisine: Thai
Keyword: chicken dinner, easy recipe, stir fry
Author: Jess Smith via Inquiring Chef
Equipment
Wok or Large Skillet
Ingredients
1/2TablespoonVegetable Oil
1Chicken Breast, sliced into small pieces
1smallBirds Eye Chili, crushed to expose seeds(optional)
1/2Onion, thinly sliced
1cloveGarlic, minced
1TablespoonFish Sauce
2teaspoonNam Prik Pao / Thai Chili Paste
2teaspoonSoy Sauce
1/2Red Pepper, thinly sliced
10leavesThai 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.