Spicy Thai Basil Chicken

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Spicy Thai Basil Chicken

Thai basil chicken is sliced chicken marinated in a savory and spicy sauce. Then, the chicken is stir-fried with vegetables and basil. The basil provides an aromatic flavor and the chicken marinade is an explosion of flavor.

You can put this spicy thai basil chicken on a warm bed of rice or a fresh salad! Seriously, make a huge batch and you have an amazing meal prep idea for the week.

INGREDIENTS YOU NEED FOR YOUR SPICY THAI BASIL CHICKEN:

Marinade:

• 1 lb chicken breast
• 1/2 tsp chicken bouillon
• 1 teaspoon tabasco spicy sauce (optional)
• 1 teaspoon fish sauce
• 1.5 tablespoon corn starch
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1 tsp sugar
• 1 tablespoon shaoxing cooking wine
• 1/4 tsp white pepper
• 1/2 tsp garlic powder

Stir-fry-

• 1 tablespoon corn oil (to fry chicken)
• marinated chicken
• 1 tablespoon shaoxing cooking wine
• 1 lemongrass, cut thinly
• 2 Thai chilis
• 6 cloves garlic, minced
• 2 pieces of celery, optional
• 1/2 carrot, optional
• 1/2 white onion, sliced
• .25 lb Thai basil, roughly chopped
• 1/2 lemon, juiced
• 1 tsp chicken bouillon
• 1 teaspoon fish sauce

STEPS TO MAKE THE SPICY THAI BASIL CHICKEN:

Marinate chicken:

1. Thinly slice chicken breast and place in a bowl. To marinate the chicken, add the following ingredients: 1/2 tsp chicken bouillon, 1 teaspoon tabasco spicy sauce (optional), 1 teaspoon fish sauce, 1.5 tablespoon corn starch, 1 tablespoon olive oil, 1/4 teaspoon salt, 1 tsp sugar, 1 tablespoon, shaoxing cooking wine, 1/4 tsp white pepper, and 1/2 tsp garlic powder. Mix together in one direction to help with myosin development, which yields more tender chicken. Marinate for 15 minutes while you prep the stir fry ingredients.

Prepare stir fry:

1. Cut off the top of the lemongrass. Peel 3-4 outer layers off leaving the tender stem. Discard the top and outer layers. Cut the center stem in very thin slices. Set aside.
2. Thinly cut thai chili and mince garlic. Set aside.
3. Thinly slice celery, carrot, and onion. Set aside.
4. Roughly chop thai basil and set aside.

Stir fry:

1. Heat wok or pan to high. Once the wok gets really hot (smoke is coming out), add 1 tablespoon corn oil. Fry marinated chicken for one minute.
2. Add 1 tablespoon shaoxing cooking wine and saute chicken for 5 minutes total. Set aside. The chicken is almost cooked and will be added to the stir fry again.
3. Heat wok on high again and add another tablespoon of oil. Fry garlic, thai chilis and lemongrass. Then, add carrots, celery, and onions and fry for 1-2 minutes.
4. Add chopped thai basil and squeeze half of a lemon. Add chicken (from step 2) back in. Then, add 1 teaspoon chicken bouillon and 1 teaspoon fish sauce in the wok.
5. Fry for 2-3 minutes until the chicken is cooked through and the thai basil has wilted. Hope you enjoy with hot white rice or a fresh salad!