Thai Basil Chicken Stir Fry
This stir fry comes together so quick it can be prepped and fully cooked before the rice finishes steaming!
Ingredients
Thai Basil Chicken Stir Fry
1 Chicken Breast, cubed into bite-sized pieces
Salt
Green Vegetable of Choice (Sea Beans, Asparagus, Snow Peas, Kale)
1-inch Knob of Ginger, diced
1 Green Onion, thinly sliced
2-3 Thai Chiles (or 1 Serrano), thinly sliced
10-20 Thai Basil Leaves, ripped or chopped
Sprinkle of MSG (optional)
30 g Neutral Oil (Peanut, Vegetable, etc.)
Prik Nam Pla
50 g Fish Sauce
20 g Lime Juice
2 to 3 Diced Thai Chiles (or chili of choice)
Optional: Grated Garlic Clove and/or a teaspoon of Sugar to taste.
Rice
200g Rice (preferably Jasmine)
300g Water
Optional: Slice of Ginger
Instructions
Start Rice
Wash 1 cup of rice 2-3 times until the water runs clear.
Add 300 grams of water and optionally add a slice of ginger to give the rice some fragrance.
Bring to a boil, let boil for 1 minute, stir.
Turn the stove off, place a towel over the pot, then put the lid on and let it steam for 25 minutes off the heat while you prep the rest of the recipe.
Finish Prep
While the rice is cooking, prep the rest of your ingredients.
Cube the chicken into 1/2-1 inch bite-sized pieces, and sprinkle with salt. If time permits, complete this step up to a day ahead of time and let the chicken dry brine even longer in the fridge.
Chop your green vegetable down to a manageable stir fry size, if applicable. Dice the ginger and chilies, and thinly slice the green onion. Rip or rough chop the basil leaves.
Then, assemble the Prik Nam Pla sauce: Combine your diced chilies with the fish sauce and lime juice in a container. Optionally, you can grate in a clove of garlic for more pungency or add a pinch of sugar to taste. That’s it.
Stir Fry & Serve
Set a wok over medium heat and add about 15g or half of your oil.
Add the minced ginger, sliced green onion, and chili. Let saute for about a minute to infuse those flavors into the oil.
Toss in the green vegetables along with a little pinch of salt and saute for 2-3 minutes.
Remove the cooked vegetables from the wok and set aside on a plate or bowl.
Turn the heat up to high and add another 15g or the remaining oil.
Toss in the chicken and sear on the heat until cooked through.
Return the aromatic vegetables to the wok with the chicken and lastly toss in the ripped Thai basil. Stir fry everything together for another minute and then turn off the heat. Optionally, I add a pinch of msg to mine to finish.
To serve, set some rice down and add a heaping amount of the chicken and veggies. Drizzle a spoonful of prik nam pla over top and devour.
