Tuesday, July 1, 2014

Spicy Thai Basil Chicken (or Turkey)

My friend/supervisor took a couple of us out to lunch a few weeks ago to a local Thai restaurant. I couldn't really decided what to order. I normally order my staples: Pad Thai, or fried rice, or Pad See Ewe, or Rad Na, or Satay or Thai BBQ. However, I figured since she was treating, I decided to go out of my comfort zone and order something different. My co-workers frequented this particular restaurant and they suggested I try their lunch special Spicy Thai Basil Chicken. It seemed everyone had the same idea of what to order because the waiter took down 3 lunch special orders of Spicy Thai Basil Chicken in different levels of spiciness. I ordered mine in a medium heat and I totally devoured my plate. I was able to save a few bites to take back to the office to eat for lunch the next day. But boy was it so flavorful. I vowed to my co workers that I was going to find them a good copycat recipe. So off I went that evening in search of the perfect Spicy Thai Basil Chicken and this is what I found from SippitySup via Pinterest.

Keep in mind that there are different species of basil, and this recipe is specific to Thai Basil, which can be found in many Asian markets or your local Farmer's Market. However, if you can't find Thai basil, you can always use regular basil and combine it with some mint leaves, which the original recipe suggests. Whatever you have on hand, make this now. You won't regret it.

3 Tbsp. oil for frying
15 cloves of garlic, roughly chopped
1 small onion, sliced
1 lb. ground chicken or turkey (or you can chop up 1 lb. chicken into bite size pieces)
4 Thai chilies, sliced thin (more if you like it spicy)
juice of 1 lime
3 tsp. black sweet soy sauce (or 3 tsp regular soy sauce + 1 Tbsp. brown sugar)
2 Tbsp. fish sauce
2 cups fresh Thai basil

1) Heat oil in a large skillet or wok over high heat. Add onions and garlic and stir frequently to prevent from burning.

2) Add chicken (or turkey) and stir fry for about 2 minutes until it just begins to change color. Stir in chilies, lime juice and soy sauce. Stir fry for another minute. Season with the fish sauce. Continue to stir fry until the meat has cooked through.

3) Stir in the basil and continue to stir fry for another minute until the basil is wilted. Place on a serving platter and garnish with additional slices of chilies, fish sauce to taste, and lime wedges. Serve with steamed white rice.

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