My friend wanted to make Thai Basil Chicken for her party, so I altered a recipe I found and whipped this up. It was a huge success! This is now a staple when I spot a good price on fresh basil at the market. Quick, easy, and almost flawless, even for a so-so meat chef such as myself! It goes well with brown rice, rice noodles, or even just more steamed vegetables.
Special Diet Notes: Thai Basil Chicken
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, and optionally nut-free / peanut-free.
- 1 lb boneless skinless chicken breasts
- 2-4 cloves garlic, minced (1-2 teaspoon minced garlic)
- 3 green onions, chopped
- 2 tablespoon peanut oil
- 1-2 Thai peppers, finely chopped, seeded (may replace jalapeno or serrano, these are all hot peppers) - may replace crushed red pepper to taste if you want it less spicy
- ¾ cup finely chopped fresh basil leaves
- 2 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon coconut aminos*
- Handful crushed peanuts (optional)
- Cut chicken into tiny slivers.
- Heat oil in a large frypan or wok over med-high heat.
- Add garlic and peppers, stir fry 1 min.
- Add chicken and stir fry until cooked through.
- Stir in green onions, fish sauce, brown sugar, and tamari, stir fry one minute.
- Turn off heat and stir in basil.
- Serve over brown rice.