CHICKEN AND THAI BASIL STIR-FRY
One of the quickest and simplest recipes is this stir-fry with chicken and Thai basil. For this recipe, we used yellow squash, carrots and onion, and scallions, but you can use whatever vegetables are in season. Even though there are many other vegetables that would work well in this dish, it is the addition of Thai basil that truly brings it to life. It was a snap to put together and can easily be multiplied or halved based on the number of diners.
What you need is here. It’s possible to double or quadruple this dish to feed more people.
- 1 chicken breast
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of freshly squeezed lime juice
- 1 teaspoon of brown sugar
- 1 teaspoon of cornstarch
- 1 sliced small yellow squash
- 1 sliced medium carrot
- 1 sliced scallion
- 1 chopped clove of garlic
- 1 chopped red chili pepper
- 1/2 of a small onion
- 1/2 cup of Thai basil
- vegetable oil
- Put the chicken in a bowl after you’ve sliced it up. Salt and pepper to taste with a mixture of the fish sauce, soy sauce, lime juice, brown sugar, and cornstarch seasoning. Stir it well and set it aside while you prepare the remainder of the ingredients.
- Slice, dice, and chop all the vegetables and garlic. Then, when you’re ready to start cooking, heat the oil in the wok over medium-high heat. Stir-fry the chicken until it’s got a little color added to it. Removing the chicken from the pan and placing it to the side is a good idea.
- Add and cook the garlic and chili for a few more minutes. Stir-fry the vegetables for a few minutes until they’re soft and browned. Stir-fry the chicken and Thai basil until the chicken is cooked through and the basil has wilted. Serve with some rice on a hot plate!