I’ve had the craving for Thai Basil Chicken for a few weeks now so I thought it was time to try and make it. Turned out super spicy with 4 chilis, next time I’m going to dial it down a bit.
Ingredients
- 2 chicken breasts
- 5 cloves of garlic
- 2 – 4 Thai chilies (depends how spicy you like your food)
- 1 tablespoon Olive Oil
- 1 teaspoon of Hoisin sauce
- ½ teaspoon light soy sauce
- ½ teaspoon sugar
- 1 splash of dark soy sauce
- 1 handful of Thai holy basil leaves or regular basil leaves
Directions:
- Whisk together Hoisin sauce, light soy sauce, sugar and dark soy sauce and set aside.
- Cut the chicken into small bite sized pieces.
- Pound garlic and Thai chilies in a mortar and pestle (you can also mince them with a knife if you don’t have a mortar).
- Use a good sized handful of holy basil leaves or regular basil. Make sure to take off the stems.
- Heat your wok on high heat, and add about 1 tablespoon of Olive oil to the pan.
- When the oil is hot, add the chilies and garlic. Stir fry them for about 20 seconds or so until they release a fragrance. Be sure to not let them burn.
- Toss in your chicken and continuously. Cook chicken until it’s fully cooked (depending on the size of your chicken pieces and how hot your fire is, it should take about 2 – 3 minutes).
- Add sauce marinade and stir to combine. Cook for about 30 seconds.
- Toss a handful of basil into the pan, fold it into the chicken, and then immediately turn off the heat. Only let the basil sit in the pan for about 5 seconds or so. The basil will continue to wilt from the hot chicken. Don’t overcook the basil, it will become chewy.