Thai Basil Chicken

After making this dish, Thai basil is definitely my new herb obsession! I’m already making plans to have it in my garden next year…

So after getting the basil from our CSA box, I knew I wanted to find and make a dish that highlighted it’s unique, wonderful flavor. I found Immaculate Bites‘ recipe on Yummly and I couldn’t of asked for anything better! It was a quick and easy dish, and the ingredients list wasn’t long or complicated. They were actually ingredients I already had in my pantry. Or so I thought…

Turns out I was down to the very, very last drop of soy sauce. So I ended up having to make that small adjustment from the original recipe since I just didn’t have a full tablespoon of soy sauce. So I decreased the soy sauce to what I had left and increased the fish sauce to compensate. Which honestly, is by no means a substitution for soy sauce, but I wanted to make sure there was enough liquid to help the dish’s sauce thicken. I’m not sure if, or how much, this affected the overall flavor of the dish, but what we ended up with was a-maz-ing! This is definitely in my Top 10 list of CSA-inspired dishes and I can’t wait for the chance to make it again!

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Ingredients:

3 T. vegetable oil
1 t. Sriracha sauce
1 t. crushed red pepper
1 onion, chopped
4 garlic cloves, thinly sliced
1 lb. boneless, skinless chicken breast, cut into 1″ bite-sized cubes
2 t. brown sugar
1 1/2 T. fish sauce
1 1/2 t. soy sauce
3/4 c. fresh Thai basil leaves
cooked white rice (like Jasmine)

Directions:

1. Start and cook the rice according to the package directions.
2. In a large saucepan, heat the vegetable oil. When heated, add the chopped onions, sliced garlic, Sriracha sauce, and red pepper flakes. Sauté until onions are translucent and mixture is fragrant, about 3-5 minutes. Don’t let it burn!
3. Add the bite-sized chicken breast and cook until chicken is cooked-through and starts to brown, about 5-10 minutes.
4. Add soy sauce, brown sugar, and fish sauce. Keep on the heat until the sauce slightly thickens, about 2-3 minutes.
5. Add the Thai basil leaves and remove from heat. Keep mixing until leaves are slightly wilted.
6. Serve over hot white rice. Enjoy!

(Recipe via Immaculate Bites.)

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