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Basil Chicken

×2 · Serves 8

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

  • 1.2 lbs (570 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 red pepper or green bell pepper

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

  • 1⁄2 cup, 2 Tbsp (130 g) vegetable oil
  • 2 tsp garlic, chopped
  • 12 fresh hot chilies, roughly chopped
  • 2 Tbsp (33 g) fish sauce
  • 2 tsp (8 g) sugar
  • 2 Tbsp (32 g) soy sauce
  • 2 Tbsp (35 g) oyster sauce
  • 1⁄4 cup (59 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.

  • 40 Thai basil leaves
  • 1 tsp cornstarch
  • 2 Tbsp (30 g) water
  • 5 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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daveseats.com/recipes/basil-chicken/

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