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Trying Thai Basil Chicken

Posted by Nads on November 14, 2012

 

Yum.  Seriously this is an awesome recipe that meets awesome recipe criteria.  It’s fast, super tasty and super healthy.  I think I might have mentioned before, I’m enrolled in culinary school at George Brown at night and currently Thai is on the menu.  I LOVE Thai food and this recipe showcases all the great aspects of the cuisine; it’s fresh, quick and jammed with flavor.  Scroll down to check out the video of Chef Lee and her 4 minute prep of the dish.  You can serve it with rice as a main, or serve it in lettuce cups for a great app.  Try it!

Thai Basil Chicken Ingredients:

1 1/2 pieces chicken breast

2 tbsp Thai Basil Paste (recipe to follow)

4 tsp soya sauce

4 tsp oyster sauce

2 tbsp brown sugar

2 tbsp vegetable oil

4 tsp fish sauce

1/2 cup bell peppers sliced

2 stalks green onion, sliced

handful toasted cashews

10 leaves fresh Thai basil

2-3 Thai chiles diced (if desired)

Thai Basil Paste Ingredients:

1 1/2 cups fresh Thai basil

1 cup garlic – (YA!)

3 tbsp. black pepper

4 tbsp lemon juice

vegetable oil to blend – 1/3 cup

Blend all ingredients in a food processor.  Add enough oil to create a paste.

Basil Thai Chicken:

1. Slice chicken into thin strips.  Season with salt and pepper and a little fish sauce to marinade.

2. Heat oil in a wok. Fry basil paste until fragrant, add chicken and stir fry 2-3 minutes.

3. Add soy sauce, oyster sauce, brown sugar, fish sauce and cook for another 2-3 minutes.  Add pepper and stir fry for another 1-2 minutes til peppers begin to soften.  Add onion, fresh basil leaves and cashew.  Finish with chiles if you want a little heat.

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