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Thai Chicken with Fresh Basil

Stir fried Thai chicken dish with fresh basil served with rice.

Thai fish sauce

Thai-Chicken-with-Fresh-BasilMy latest new sauce is Nuoc Nam or Thai Fish Sauce. Looking for a new recipe to try I ran a search with fish sauce and basil. I adapted a recipe from Cooks.com and found the collision of the potent fish sauce with fresh and fragrant basil was an excellent combination. The chicken is easy to stir fry. The sauce becomes slightly thickened as the sugar cooks through the sauce. Served over rice, some of the sauce drips down and coats the kernels with the caramel colored glaze.

 
Recipe: Thai Chicken with Fresh Basil

Prep Time: 10 Minutes | Cook Time: 8 Minutes | Yield: 4 servings | Level: Easy

IngredientsThai-Chicken-with-Fresh-Basil-and-Garlic

  • 3 Tbsp fish sauce
  • 2 Tbsp water
  • 2 Tbsp sugar
  • 3 Tbsp vegetable oil
  • 2 Tbsp garlic, coarsely chopped
  • 3/4 cup fresh basil, thinly sliced, divided
  • 2 serrano chilies, sliced
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    thin

  • 1 lb boneless chicken breast, cut in 3/4-inch pieces
  • hot cooked rice

Special Equipment – wok or large fry pan

Instructions
1 Combine the fish sauce, water and sugar in a small bowl. Set aside.

2 Heat oil in a wok on high heat. Add garlic and stir until it smells fragrant, about 10 seconds.

3 Add 1/2 cup basil and the chilies and stir fry 1 minute.

4 Add the chicken and continue to stir fry until chicken is almost cooked through, about 3-4 minutes.

5 Stir in the sauce and cook until the sauce bubbles and thickens slightly, about 2 more minutes.

6 Turn off the heat, add the last 1/4 cup of basil and pour onto serving platter. Serve with hot cooked rice.

Information
When buying fish sauce, buy a good quality brand. It only costs a few dollars but it will be worth it. It lasts a long time and makes a good base for marinated fish.

Dish Designer

  • Use either white or brown rice.
  • Reduce or increase the amount of Serrano chilies based on heat preference.

InspirationCooks.com

SaucyCuisine.com
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: May 17, 2012

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