Thai Basil Chicken

Today’s recipe is a quick and easy one.  We are in the throws of play season at our house so that means I’ve been doing a lot of sewing, running back and forth to the high school and Tessa is getting home late after rehearsal.  And when she gets home she is hungry and ready to eat.

I have renewed my love with stir fry lately.  It is such a quick and easy way to throw together a yummy and nutritious dinner.

Thai Basil Chicken

Today’s recipe is one I have made several times and came from my friend Melanie over at Mel’s Kitchen.

When I found myself with a bunch of basil to use up last week I remembered how good this was the first time I made it.  The green of the basil along with the red tomatoes makes for a pretty presentation too.  I used brown rice so I felt extra healthy eating it.

Because we do a lot of stir fry there are certain Asian ingredients I always try to have on hand – soy sauce, hoisin sauce, fish sauce and oyster sauce.  All of them can be found in the Asian section of most grocery stores..

Thai Basil Chicken

If you have a Trader’s Joe near you and haven’t discovered the frozen brown rice you need too.  Just a few minutes in the microwave and you have perfect and delicious brown rice!

Thai Basil Chicken

Ingredients

  • 1 Tbsp canola oil
  • 3 garlic cloves, finely minced
  • 1/4 tsp red pepper flakes (If you like spicy, add a bit more)
  • 1 onion, cut in half and sliced into thin strips
  • 2 boneless, skinless chicken breasts (about 1 1/2 pound), cut into bite-size pieces
  • 1/4 C oyster sauce
  • 1/4 C hoisin sauce
  • 2 Tbsp soy sauce
  • 1 Tbsp sugar
  • 1 bunch fresh basil (about 1/2 cup), torn into pieces
  • 2 large tomatoes, chopped

Instructions

  • Heat the oil in a large frying pan over medium heat
  • Add the garlic and red pepper flakes
  • Stir consistently for about 30-60 seconds, until fragrant (don’t let the garlic burn!)
  • Add the sliced onions
  • Cook until the onions are translucent, stirring every now and then, about five minutes
  • Add the chicken and cook for 3-5 minutes, until browned and cooked through
  • Mix together the oyster sauce, hoisin sauce, soy sauce, and sugar and add into chicken
  • Stir until everything is well coated
  • Turn the heat down to medium low and sprinkle the tomatoes over the top of the mixture
  • Tear the basil by hand and sprinkle it over the tomatoes
  • While still on the stove over medium heat, let the tomatoes and basil sit, without stirring, for about 5 minutes to allow the basil to wilt slightly and the tomatoes to warm
  • Stir the mixture until everything is well combined and heated through
  • Serve immediately over rice

Recipe from Mel’s Kitchen Cafe

 

Comments

  1. says

    In the recipe you note 1/4t. of something… is it red pepper flakes? You said to add a bit more if you like it hot, so I’m guessing it’s that?
    Looks great! Going to try this this week!

  2. Renee S. says

    Since we are always going in a million directions, I love quick dinner ideas. Especially ones that aren’t “out of a box/can”. This one looks tasty! I will try it out this week as a matter of fact. : ) Thanks Leigh Anne!

  3. Christi says

    I just made this for dinner tonight and it was absolutely yummy! I did not use tomatoes and instead added red and green peppers and mushrooms. I think this is going to become a weekly meal, and there are so many variations on it that it could never get boring! Thanks for another great recipe:)

  4. Tamara says

    made this for dinner twice, its so good! Thai Basil Chicken is my favorite dish to order when we eat out. I use an entire head of garlic and a tablespoon of red pepper flakes, we like heat in my house!

  5. Mary Jane Chucko says

    Do you think it would work using cherry tomatoes. We have so many and I need to use them up.

  6. says

    Thai is my very favorite flavor. My sisters and I bond over great Thai. But I’m not great at making it myself…Thanks so much for posting another beautiful recipe! Your picture in blue with the pink background is darling, by the way…Lynaea @ EveryDayBloom.com

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