Basil Chicken is one of my favorite foods…well, I love everything Asian, and Thai food specifically, so I think this is just a natural fit. In support of my quest to create meals that, from start to finish, don’t take more then an hour to make, I made Basil Chicken tonight for dinner. Normally my husband loves my cooking, but he said that dinner today was so good he almost liked his plate. Now that makes a wife proud…I may be getting the hang of this wife thing after all.
Spicy Thai Basil Chicken, with Sesame Ginger Green Beans
1tbsp olive oil
3 cloves garlic, chopped
1 onion, chopped
3 bonesless, skinless chicken thighs, chopped into 2cm squares
2tbsp brown sugar
3tbsp fish sauce
2tbsp soy sauce
1c chopped basil
1/2c chicken broth
1tbsp corn starch
chili flakes (I used approximately 1tsp, but if you don’t like spice, you can use less)
Jasmine rice, cooked
1tbsp olive oil
3c whole green beans, frozen
1inch ginger cube
1tsp sesame oil
First the Chicken…
1. Add the olive oil to a wok on medium heat, add onion and stir-fry for 5 minutes, add garlic and stir-fry for an additional two minutes.
2. Add chicken to wok, and season with black pepper, onion powder and garlic powder; continue to stir-fry for ten minutes (or until the chicken begins to change color). Add fish sauce, soy sauce, chili flakes and brown sugar to wok. In a separate cup, add the cornstarch to warm chicken broth; make sure the corn starch is fully dissolved. Once the sauce boils, add the chicken broth to the chicken mixture, and continue to stir-fry.
3. Once the chicken is done (it will no longer be pink), taste the sauce. (If the sauce is too salty, add more sugar; if its too sweet, add more soy sauce.) Once the sauce is the way you like, add the basil to the wok. Give the chicken one (or two) more good stirs, until the leaves are all wilted, and the meat is covered in sauce
4. Ready to be served! Eat with warm jasmine white rice.
Now the Green Beans…
1. In a medium saucepan, add the green beans to boiling water. Boil the green beans until the are fully cooked (they should still be crunchy, but yet soft at the same time…if that makes sense). Strain the green beans.
2. In same sauce pan, add olive oil and ginger and sauté until fragrant. Add green beans to pot, stir and add sesame oil. Continue to stir until the beans are covered in ginger, and sesame oil.
3. And you’re done!