Saturday, June 18, 2016

10-Minute Thai Basil Chicken

There are days where I spend hours in my kitchen carefully perfecting a new recipe. Days like that bring me a lot of joy. Then there are other days where the very last thing I feel like is cooking (I hear you, Mom!). On those days I'm looking for fast and easy....a quick journey down the path of least resistance.

This recipe is for the latter type of days. But it's almost unbelievable how 10 quick minutes of labor can yield something that tastes this fantastic. But there are two crucial ingredients to make this dish absolutely stellar.

First are the Thai chilies. Sure, you could substitute jalapeƱos, but you really want the heat of Thai chilies to offset the sweetness of the honey. Second is the Thai basil. Unlike regular basil, you will notice the pronounced flavor of licorice. This "Woks of Life" recipe serves four.

3 tablespoons of oil 
3 Thai bird chilies, de-seeded (if desired) and thinly sliced
3 shallots, thinly sliced
5 cloves garlic, sliced
1 pound ground chicken 
2 teaspoons sugar or honey 
2 tablespoons soy sauce
1 tablespoon fish sauce
1/3 cup chicken broth
1 bunch holy basil or Thai basil leaves


  1. In a pan or wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
  2. Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

Wine pairing: New Zealand Sauvignon

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