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Wednesday
Mar142012

Spicy Thai basil chicken

My hubby has been rockin' the kitchen lately. He has a really creative side to him, and I love when he expresses it with food. This is a recipe he has been perfecting for a while, and he made me promise not to write a post about it until he got it juuuust right. We were both extremely happy about how it turned out the other night, so I have been granted permission to share!

By the way, it is another beautiful day here in Minnesota. I am loving this weather! I can't wait to get myself out of the house today. It's haircut day (I love haircut day!), so I get to venture out sans boys for a bit. Weeee!

In a medium bowl, combine:

1 cup fresh basil leaves

1 1/2 cups water

Fully immerse the basil in the water and let the leaves soak for 10 minutes.

Do the following prep work while the basil is soaking:

- Cut 4 defrosted chicken breast halves into 1-inch cubes.

- Thinly slice 3 shallots.

- Mince 8 large cloves of garlic (add to the bowl with shallots).

- Thinly slice 10-20 Thai chili peppers. 

Drain the water from the bowl with the basil leaves.

Tailor the amount of peppers used to your liking. A good substitution for 10 Thai chili peppers would be 5 serrano peppers.

Heat 3 tablespoons of peanut oil in a wok or large skillet over high heat. Add the garlic and shallots and cook for 30 seconds, stirring constantly.

Add the chicken and cook, stirring constantly, for 2 minutes, or until the outsides of the chicken pieces turn white.

Add the chili peppers to the skillet, along with:

3 tablespoons soy sauce

1 tablespoon fish sauce

Cook, stirring constantly, for 1 minute.

Add the basil leaves and cook until they become shriveled, about 2 minutes.

Remove the pan from the heat and stir in 3/4 cup chopped unsalted peanuts.

Serve warm, over noodles or rice.

Spicy Thai Basil Chicken

This is one of my favorite spicy meals of ALL TIME. If you love a little heat, you will not be disappointed!

Serves: 8

Total time: 40 min

Spicy Thai Basil Chicken

Ingredients:

  • 1 cup fresh basil leaves
  • 1 1/2 cups water
  • 3 tablespoons peanut oil
  • 8 large cloves garlic, minced
  • 3 shallots, sliced
  • 4 chicken breast halves, defrosted and cut into 1-inch cubes
  • 10-20 Thai chili peppers, thinly sliced (substitution: 5 serrano peppers, sliced)
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 3/4 cup unsalted peanuts, chopped
  • Noodles or rice, for serving
Instructions:
  1. In a medium bowl, combine basil leaves and water. Fully immerse basil in the water and let soak for 10 minutes.
  2. Heat peanut oil in a wok or large skillet over high heat. Add garlic and shallots and cook for 30 seconds, stirring constantly. Add chicken and cook, stirring, for 2 minutes until the outsides of the chicken pieces turn white. Add Thai chile peppers (or Serrano peppers), soy sauce and fish sauce. Cook, stirring constantly, for 1 minute.
  3. Strain water from the basil leaves and add to the wok. Cook until the basil is shriveled, about 2 minutes. Remove from heat and stir in peanuts. Serve warm, over noodles or rice.

 

 

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Reader Comments (5)

I LOVE Thai food! It's probably one of my all time favourite ethnic cuisines. I love the peanuts on top as well, definitely a great way to mix up the texture and flavour of a dish! Another Pip dish for the Must Make List!

03.15.2012 | Unregistered CommenterJeff

I think I would pick "Meyer Lemon with Lemon Thyme, Limoncello and Lemon Peel" as well!

03.19.2012 | Unregistered CommenterSally

this dish looks incredible! i really love thai food, especially the dishes with crushed peanuts- they give such a nice crunch!

What type of noodles did you use in this dish? Where did you find the peppers? A specialty store? It looks amazing!!!

05.3.2012 | Unregistered CommenterChristy

Hi Christy! I used udon noodles and they went great with the dish. I found the peppers in our local grocery store. I think they are pretty easy to find.
Megan

05.4.2012 | Unregistered CommenterPip & Ebby

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