The Atlanta Journal-Constitution
SPICY THAI CHICKEN BASIL
Stir-fries are good any time of year because they come together quickly after you chop all the ingredients. They make even more sense in summer because then you don’t have to turn on your oven and heat up the kitchen. This one pairs chicken and green beans in a rich and spicy sauce punctuated with lots of sliced basil.
Authentic Thai basil chicken, not surprisingly, calls for Thai basil, a variety that has a slightly spicy, anise-like flavor. I substituted Italian basil because that’s what’s growing in my garden. It was still delicious.
2 tablespoons vegetable oil
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons sugar
1 red bell pepper, chopped
8 ounces green beans, cut into 1-inch pieces
1/2 small yellow onion or 2 shallots, cut into thin slices
4 cloves garlic, minced 3 fresh red Thai chilies, deseeded and finely chopped, or or 1 teaspoon dried redpepper flakes
11/2 pounds boneless, skinless chicken thighs, coarsely chopped
1 1/2 to 2 cups lightly packed basil leaves
Jasmine rice, to serve
Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce and sugar until well-combined. Set aside.
Add the bell pepper and green beans to the hot wok. Stir-fry for 1 minute. Stir in the onion, garlic and chilies. Cook until fragrant, about 1 more minute.
Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.
Pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1 to 2 more minutes.
Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice. Taste and add more chili flakes if it is not adequately spicy.
Serves 4.
Per serving: 335 calories (percent of calories from fat, 35), 36 grams protein, 20 grams carbohydrates, 3 grams fiber, 13 grams total fat (3 grams saturated), 148 milligrams cholesterol, 1,784 milligrams sodium.
— Adapted from hostthetoast.com