Spicy Thai Chicken With Basil
DH and I love spicy foods. I have made this dish many, many times. It came from my Asian Hot & Spicy Cookbook. This is so simple to make, it requires zero effort...which I'm all about! Great served with rice and my Recipe#193877. Enjoy!
- Ready In:
- 2 tablespoons canola oil
- 1 tablespoon sesame oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and minced
- 2 serrano peppers or 2 jalapeno peppers, minced
- 1 red bell pepper, sliced into strips
- 2 tablespoons soy sauce
- 1 tablespoon water
- 2 teaspoons brown sugar
- 1⁄2 cup fresh basil leaf, torn into big pieces
- 5 green onions, cut diagonally into 1-inch pieces
- 1 lb chicken breast, cut into 1-inch cubes
- Saute garlic, ginger and peppers in canola and sesame oils in a large wok or skillet for about 1 minute.
- Increase heat to high and add chicken. Stir-fry until chicken is browned, about 5 minutes.
- Stir in soy sauce, water and brown sugar. Reduce heat to medium and cook for 5 more minutes or until chicken is completely cooked through.
- Add in basil and scallions. Serve!
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Tasty, light and simple! I made as stated, except used ~1Tbsp red pepper flake instead of fresh Serrano, since I did not have one. Plenty of bite. I doubled the sauce (water, soy sauce & brown sugar) as suggested, but think I'll even triple it next time since I served over cooked soba noodles. Thanks for sharing!!
This was very easy and tasty and a great way to use my freshly grown Thai V<br/>Basil. Like another suggested, I doubled the sauce. I didnt have fresh jalapeno so I substituted 3 dried red peppers cut in half to get the seeds too. Unlike some other reviews, use of the dried red pepper gave this dish a definite "kick" that others complained was lacking. Will definitely make again.
I was looking for something quick to use my chicken tenders and DH wanted Thai - found this and it was fast, easy and delicious. I had to make a few changes based on what I had - used a sweet onion as that's what I have, and dried basil. Used japanese noodles stir fried with the finished dish instead of over steamed rice. It was so good and not to much heat, though I'm sure it'd have to be toned down if you've got picky kids like my DGSs, but hey - they weren't here last night.