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Basil Chicken

Posting Date: 07/13/16

Basil Chicken is not an Indonesian dish. I was inspired to make this dish after having Thai Basil Chicken in a Thai restaurant and trying to make use of my basil leaves from my plant, so the recipe here is my interpretation of the authentic Thai Basil Chicken. This dish is very easy, simple, and fast and uses 1 pan to cook it. It is also a good recipe when you have a lot of basil leaves from your garden in the summer although traditionally in Thai, Holy Basil is used for it. Holy Basil tastes more peppery than the other basils. However, it can be very hard to find in your Asian stores. So, you can use other basils.

The recipe serves 2 people.

Ingredients:

2 cloves garlic, minced
2 boneless skinless chicken thighs or 1 boneless skinless chicken breast, chopped to bite size
2 tablespoons vegetable oil
1/4 teaspoon red pepper flakes or more if you like heat
1/2 red bell pepper, diced
3 white mushrooms, sliced
2 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons sugar
1/4 cup fresh basil leaves
Cooked rice

Methods:

Heat vegetable oil on a skillet. Add garlic and red pepper flakes into the skillet. Saute them until the garlic becomes fragrant.
Add chicken into the skillet. Stir fry it until it is cooked. Add red bell pepper and mushroom. Stir fry them until the bell pepper becomes tender crisp. Add fish sauce, soy sauce, and sugar and stir to coat the other ingredients with the sauces. Cook until the liquid starts to boil. Turn off the stove and take the skillet out from the heat. Add basil leaves and stir to mix.
Serve it with cooked rice while it is still warm.

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