For week 3 in the Asian recipes series, we're sharing a simple Thai stir fry basil chicken. Perfect if you have all those basil to use!
2 tbsp grapeseed oil
4-6 cloves garlic, minced
1 shallot, sliced thinly
1 lb ground chicken (or you can also use skinless chicken breasts cut into thin strips)
1 tbsp Asian fish sauce
1 tbsp white sugar
1 tbsp oyster sauce
1 tbsp grated ginger
1 tbsp lemongrass paste
1 small green pepper, cut into strips
1 cup shiitake mushrooms, cut into strips
4 green onions, chopped
6-8 Thai chili, sliced thinly (or use 1/2 tsp red chili paste)
1 cup fresh basil (I used Siam Queen Thai and the remaining lime basil from our garden!)
Heat oil in large skillet over medium high heat. Stir in shallot and garlic; cook until fragrant.
Add chicken and cook until no longer pink.
Add green pepper, mushrooms, green onions and chili and cook until tender.
Stir in fish sauce, oyster sauce, sugar, ginger and lemongrass paste. Add fresh basil leaves. Mix well.
Simmer, uncovered for 5 minutes.
Serve with white rice.
We hope you'll try this recipe!
|lettuce leaf basil (L) and Siam Queen Thai basil (R)|