Thai Basil Chicken


For the Sauce

1 tablespoon fish sauce

2 tablespoons oyster sauce

1 teaspoon coconut sugar

1 teaspoon sesame oil

1 to 2 tablespoons water

For the Chicken

2 tablespoons olive oil

1 lb. chicken breasts, boneless and skinless, cut into 1" strips

1 small red onion, thinly sliced

1 tablespoon garlic, minced

1 small Thai chili, finely chopped (optional)

1 teaspoon fine sea salt, or to taste

½ teaspoon ground black pepper, or to taste

1 medium red bell pepper, sliced

1 cup Thai basil leaves

2 green onions, cut into 2" pieces

1 lime, sliced into wedges

Rice of choice, cooke per package directions

For the Sauce

In a small mixing bowl, whisk together sauce ingredients until smooth.

If using oyster sauce instead of soy sauce, you can omit the sugar, then set aside.

For the Chicken

Heat oil in a large wok over medium high heat for 2 minutes until the oil sizzles.

Add chicken and stir fry for 4 to 5 minutes until browned on all sides.

Stir in onion, garlic and Thai chili and cook until tender and fragrant, for 1 minute.

Season chicken with salt and pepper to taste.

Stir in sauce and toss to coat.

Keep stirring until sauce thickens to a desired consistency, for 2 minutes.

Add bell pepper and basil.

Cover and cook for 1 to 2 minutes until basil is wilted and bell pepper is tender.

Serve immediately with steamed rice and a drizzle with lime juice if desired. Enjoy!
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