When I was still working in the city, there's this on the go Thai resto that we used to frequent. We worked mid-shifts then and would get food delivered from this place. Very filling. And comforting at the same time. That Thai resto unfortunately already closed down some years back.
Just this weekend, in preparation for our we made an inventory of the frozen meats that are still in our freezer and we discovered about half a kilo of uncooked chicken fillet. I initially planned to cook this recipe again for dinner - Joey's (of 80Breakfasts) Mongolian Chicken Recipe. But after watering the plants in our garden and discovering that my basil plant is abundantly growing again, I remembered TIB's Thai Basil Chicken and thought maybe I can try making my own.
I searched the web for an easy recipe and came across this recipe. I had to tweak it a bit since I don't have all of the listed ingredients on hand.
Turned out to be another attempt that is worthy of sharing so I'm posting it here. Enjoy!
Thai Basil Chicken
Prep time: 15 mins
Cooking time: 10-15mins
What You Will Need:
1 lb skinless chicken thighs, cut into half inch strips
2 cloves garlic, finely chopped
1/4 tsp fish sauce (locally called patis)
1 tbsp fine muscovado sugar
1/4 cup vegetable broth or chicken broth (or water if broth is not available)
1/2 tsp light soy sauce
1 big bunch of Thai basil leaves or any local basil, remove stems
1 piece green finger chilies, cut into thin strips
ground white pepper (about one or two pinches)
2 tsps vegetable oil
2 tsps lime juice or calamansi juice
How I did it:
1. Heat oil in a wok or skillet over high heat till nearly smoking hot. Add chopped garlic and immediately stir till golden (you really do not want it smoking because you will burn your garlic).
2. Add chicken strips. Stir constantly until chicken changes color (probably will take you about 3-5 minutes).
3. Add chilies, broth, seasonings (fish sauce, muscovado sugar, soy sauce). Adjust according to taste. Continue stir frying until all the meat is coated.
4. Drop the basil and stir fry again just until leaves are wilted but still retaining its color.
5. Stir in calamansi or lime juice and season with pepper.
6. Serve on top of a steaming cup of brown rice.
This can feed 3 hungry stomachs. (or 5 if NOT that hungry hehe)
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