Thai | Thai Chicken with Chilies and Basil
Revised on February 10, 2014
I had a bunch of basil from the farm and my herb garden, so I made this. It's from a Thai cooking class in London sent in by a friend. We really liked it!
Yield: 4 servings
1 pound chicken thighs or breast, skinless, sliced thickly
2 lemongrass stalks
1 tablespoon oil
2 shallots, thinly sliced
2 tablespoons fish sauce
1 teaspoon dark soy sauce
2 teaspoons lime zest (from 1 lime)
4 basil sprigs
2 or 3 large fresh red chilies (or green) (How to Cool a Chili Pepper Burn)
1 teaspoon sugar (optional)
freshly ground pepper, to taste
water or chicken stock, if needed
fresh basil, to garnish
2 tablespoons soy sauce
1 tablespoon Chinese rice wine, or dry sherry
1 teaspoon sesame oil
2 teaspoons cornstarch
Marinate chicken with marinade.
Heat a wok until hot, add oil and lemon grass, and fry for one minute.
Add chicken and fry until brown, about 3 to 4 minutes.
Remove chicken and lemongrass.
Reheat the wok, add shallots and fry until fragrant, then add the rest of the ingredients except basil. Add chicken and continue to cook for 8 to 10 minutes, stirring to prevent burning.
Add a little stock/water at this stage, if needed.
Add basil and serve at once, garnished with a few basil leaves.
(Ref. "Chicken with Chillies and Basil" recipe, submitted by John.)