Thai basil chicken is another Thai favorite of mine. It’s a combination of fresh Thai basil leaves, the citrus undertones of kaffir lime leaves paired with a sweet and savory sauce and crisp bell peppers. Yum. There’s also a couple bird’s eye chilies in there too for just a little heat. It’s not enough to send you to the emergency ward but it’s just enough to spice things up moderately.
On to the ingredients. Thai basil is shouldn’t be confused with regular basil. It can be substituted with it but just so you know, it’s not the same. There’s also Golden Mountain Sauce. At this point in time, I honestly don’t know much about it but I’m pretty sure it’s their version of soy sauce. After I did a quick taste test, it tasted a little like regular thin/salty soy sauce. Correct me if I’m wrong. With how mysterious and exotic it sounds though, I don’t mind adding it to my pantry at all. Golden Mountain power!
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Thai Basil Chicken
- Total Time: 25 mins
- Yield: 2 1x
Ingredients
- 1 boneless, skinless chicken breast, sliced thinly
- 1 teaspoon garlic, minced
- 2 dried bird’s eye chilies, crushed
- 1/4 green bell pepper, julienned
- 1/4 red bell pepper, julienned
- 1/4 yellow bell pepper, julienned
- 1 green onion, sliced
- Handful Thai basil leaves
- Handful kaffir lime leaves, sliced thinly
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon golden mountain sauce
- 1/2 teaspoon fish sauce
- 1 tablespoon brown sugar
Instructions
- Over medium high heat, saute garlic and bird’s eye chili until fragrant
- Add in chicken and stir-fry for 3 minutes or until chicken is no longer pink
- Add sauces and stir to combine, tossing continuously
- Reduce heat to medium and add in green onions and kaffir lime leaves
- Add bell peppers and cook for 1 minute
- Remove from heat and fold in Thai basil leaves
- Dish and serve hot
- Prep Time: 15 mins
- Cook Time: 10 mins
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