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Dave's Eats

Basil Chicken (x0.5 scale)

Recipe by user david

A quick, spicy basil chicken stir-fry with crunchy peppers, served over steamed rice.

Category
Poultry
Cuisine
Thai
½ x1 x2
or click any ingredient amount to scale
Shopping List Print

Serves 2

Tender chicken and peppers are tossed in a spicy, basil-perfumed sauce for a quick meal suited to busy occasions. If the chicken is difficult to slice thinly, briefly firm it in the freezer first.

AI-generated (gpt-image-2.5-flare)
AI-generated (gpt-image-2.5-flare) AI photo
  • 5 oz 5 oz (140 g) boneless skinless chicken breasts or pork tenderloin

Slice the chicken into strips that are 1/4 inch/5 mm thick, 2 inches/5 cm long and about 1 inch/2.5 cm wide. If you find it difficult to cut meat thinly, put it in the freezer for 15–20 minutes to harden slightly, and then slice. Reserve.

  • 1⁄4 1⁄4 red pepper or green bell pepper

Cut the pepper into 1-inch/2.5-cm squares. Reserve.

  • 2 Tbsp, 1 1⁄2 tsp 2 Tbsp, 1 1⁄2 tsp (33 g) vegetable oil
  • 1⁄2 tsp 1⁄2 tsp garlic, chopped
  • 3 3 fresh hot chilies, roughly chopped
  • 1 1⁄2 tsp 1 1⁄2 tsp (8 g) fish sauce
  • 1⁄2 tsp 1⁄2 tsp (2 g) sugar
  • 1 1⁄2 tsp 1 1⁄2 tsp (8 g) soy sauce
  • 1 1⁄2 tsp 1 1⁄2 tsp (9 g) oyster sauce
  • 1 Tbsp 1 Tbsp (15 g) water

Heat oil in a wok (or large frying pan) on high heat until it is just about to smoke. Add garlic and chilies and stir-fry for 30 seconds. Add reserved chicken and stir-fry for 2 minutes. Add fish sauce, sugar and soya sauce and stir-fry for 1 minute. Add oyster sauce and water and cook for 30 seconds.

  • 10 10 Thai basil leaves
  • 1⁄4 tsp 1⁄4 tsp cornstarch
  • 1 1⁄2 tsp 1 1⁄2 tsp (7 g) water
  • 1 1⁄4 cups 1 1⁄4 cups rice, cooked, freshly steamed, for serving

Add reserved peppers and three-quarters of the basil leaves and stir-fry for 2 minutes until the peppers have begun to soften. Dissolve cornstarch in water, add to wok and stir-fry for 1 minute, until the sauce has thickened somewhat. Take off fire and transfer to a serving dish. Top with the remainder of the basil and serve immediately, accompanied by steamed rice.

Notes

Moo Kraphao (Basil Pork): You can substitute 10 oz/300 g of trimmed pork tenderloin for the chicken, proceeding exactly otherwise.

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