Thai Basil Chicken is also known as Pad Krapow Gai. I’ve been on fresh herb kick of late. I love all herbs and basil is one of my all-time favorites to accent a dish. The heart of this dish is the Thai basil. It has a deep purple stem and has a sweet, anise-like scent and a subtle hint of licorice. Not to be mistaken for Holy basil which has a peppery and clove flavor. Research suggests that Thai basil is high in antioxidants and a rich source of vitamin A. Thai basil releases its full flavor when it’s cooked, giving you the most beautiful fragrance. It’s a simple and healthy dinner that’s ready in under 30 minutes.
- 3 x chicken breast (diced)or 1lb ground chicken
- 3 x garlic cloves
- 1 shallot
- 10 -15 Thai basil leaves
- 1 orange bell pepper
- 1 red bell pepper
- 1 tsp dried red chili pepper or fresh red chili pepper
- 2 cups Jasmine rice
- 2 tbsp corn starch
- 2 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp fish sauce
- 1 tbsp vegetable oil
Steps to make Thai Basil Chicken:
1.Cook Jasmine rice according to package instructions.
2.Chop the chicken breast into small bite-sized cubes.
3.Coat the chicken with corn-starch. This velvet technique will create a tender texture, it ensures the chicken breast does not dry out. Allow it to marinate for 10-15 minutes.
4.In the meantime, mince the garlic and dice the shallot.
5.Dice the orange and red pepper into small cubes
6.Wash the Thai basil leaves and remove the stems. Roughly chop the leaves into smaller pieces.
7.In a small bowl whisk the oyster sauce, soy sauce, fish sauce and honey together to form a sauce.
8.Coat a hot wok with vegetable oil and add the chicken.
9.Add the shallot and garlic until tender.
10.Stir in the sauce.
11.Sear until it is almost fully cooked.
12.Add the bell peppers and chili pepper.
13.Add water if required and stir gently to coat the chicken in the sauce.
14.Lasty, add the Thai basil and cook until wilted.
15.Add the cooked fluffy Jasmine rice to a plate and ladle on the Thai basil chicken. Enjoy!