Basil Thai Chicken
 
 
Serves: 2
Ingredients
  • 1 cup of rice (whatever kind you prefer)
  • 2-3 cups water
  • 1 cup fresh basil, divided
  • 2 green or red Thai chiles, or 2 serrano chiles, or 1 jalapeno; stemmed and seeds removed
  • 1 garlic clove, peeled
  • 1 tablespoon fish sauce
  • 1½ teaspoon oyster sauce
  • 1½ teaspoon sugar
  • ½ teaspoon white vinegar
  • 8oz boneless skinless chicken breasts, cut into 2 inches chunks
  • 1 shallot, thinly sliced
  • 1 tablespoon vegetable oil
  • red pepper flakes
Instructions
  1. Read package instructions for rice and follow those guidelines. White rice usually needs twice as much water as rice. Red rice needs about three times as much water as rice. So, in a medium saucepan add rice and water. Bring to a boil, then lower the heat, cover and let simmer for 30-40 minutes or until the water is absorbed.
  2. In a food processor, pulse ½ cup basil with chiles and garlic. Pulse until finely chopped, about 10-12 pulses.
  3. Transfer 1½ teaspoons of the basil mix into a small bowl. Scrape the rest of the basil into a large skillet. Set the skillet aside. (Don't put the food processor in the sink, you'll need it again!)
  4. Return to the small bowl with the 1½ teaspoons of basil mixture. Add the fish sauce, oyster sauce, sugar, and vinegar. Mix until well combined. Set the sauce aside.
  5. Add the chicken pieces to the food processor. Pulse until meat is chopped into small pieces, about 6-10 pulses.
  6. Take the food processor bowl with the chicken in it and put it in the fridge for 15 minutes.
  7. Meanwhile, add the shallot and oil to the skillet with the basil mixture. Stir until everything is well mixed. Turn the heat to medium and stir occasionally. You want the mixture to be sizzling. Cook for 5-8 minutes or until the shallots are browning and soft.
  8. Add the chicken to the skillet. Increase the heat if needed. Stir and break up the chicken with a wooden spoon. After 4-6 minutes, when there are only traces of pink, add the basil-fish sauce mixture.
  9. Stir until all the chicken is coated with the sauce. Cook until the chicken is no longer pink, about 2 more minutes
  10. Turn off the heat, then add the last ½ cup of basil. Stir until the basil is wilted.
  11. Serve chicken on top of the rice. Sprinkle with red pepper flakes.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/04/26/basil-thai-chicken/