Recipe by K-Jon Chef
This is my version of a Thai classic.This is a good and easy stir-fried dish and one of the favorites among Thai people. It is served over rice as a one-dish meal – for breakfast or for lunch, often topped with a crispy fried egg. Of course, it also appears frequently as one of the courses in a shared family-style meal. The smaller the chicken is cut, the greater the surface area to coat with the flavors of the aromatic herbs and sauces, and the more flavorful the stir-fry will be. You can also sub the chicken with ground pork, beef, turkey, any seafood, get creative!
- 29.58-44.37 ml peanut oil, can sub any oil, for stir-frying
- 10 garlic cloves, finely chopped
- 118.29 ml sliced onion
- 453.59 g boneless chicken thighs (chopped fine or course ground)
- 4-6 serrano peppers (to taste) or 4-6 jalapenos, cut into very thin rounds with seeds (to taste)
- 1-1 lime, zested with juice
- 9.85-14.78 ml sweet soy sauce (to taste)
- 29.58 ml fish sauce (to taste)
- 236.59 ml fresh basil, whole fresh leaves and flower buds
- 236.59 ml bean sprouts (optional)
Directions See How It's Made
- 1.) Prepare the ingredients as instructed. Leave the fresh basil leaves whole (no hard stems) the flower buds may also be used.
- 2.) Heat a wok until very hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, 20 seconds,followed with onion. Stir 20 seconds before adding the chicken.
- 3.) Stir-fry 1 to 2 minutes, or until most of the chicken has changed color on the outside.
- 4.) Toss in the chillies, lime zest with juice.
- 5.) Sprinkle sweet soy sauce over the mixture and stir-fry for another 15 to 20 seconds.
- 6.) Season to taste with fish sauce, then stir in the fresh basil. Toss well. Stir-fry another 1/2 to 1 minute, or until the basil is wilted and the chicken cooked through.
- 7.) Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.
- Serves 6 to 8 with other dishes in a shared family-style meal.