Thai Chicken and Basil Stir-Fry
2 Tbsp vegetable oil
4 garlic cloves, minced
6 "bird's eye" chilies, minced with seeds (or 2-3 jalapenos, if you can't find bird's eye chilies)
2 shallots (or 1 small onion), diced
10 oz. chicken (thigh or breast meat), ground or finely chopped
1 1/2 tbsp fish sauce
2 tsp brown sugar
1 big bunch Thai basil leaves, stems removed (or Sweet Italian Basil, if you can't find Thai Basil, or have regular basil growing in your garden!!)
2 dashes ground white pepper (or freshly ground black pepper, if you don't have white pepper)
Jasmine or Basmati rice for serving
1. Heat a wok or large skillet over medium-high heat until hot. Add oil, garlic, and chilies, and stir-fry about a minute, until the garlic is fragrant.
2. Add shallots, and stir-fry until they have wilted, about a minute more.
3. Add chicken, and stir-fry until cooked.
4. Add fish sauce, soy sauce, brown sugar, and pepper, and stir-fry until the liquid is pretty much evaporated.
5. Add basil, and cook until basil is wilted, but still bright green- 30 seconds or so.
- I couldn't find Bird's Eye chilies- even at Whole Foods :( But the jalapenos still tasted delicious. Feel free to adjust the amount of peppers to your individual taste. I'd omit the seeds if you like milder food.
- Since I decided to make this recipe with my homegrown basil in mind, I used my Italian Basil rather than the Thai basil which has a slightly different flavor, and whose flavor is more stable when cooked, but I think that the Italian basil works just fine, and has great flavor in this dish. I also decided to use some of my Red Rubin basil which has a slightly stronger flavor than the sweet basil, and worked awesomely in this dish as well!
- I served my stir-fry over Jasmine rice, but you could serve this in lettuce wraps if you wanted to, or even over pasta.