Thai Chicken Basil- Casual Weekend Food

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When I travelled through Thailand, i had some wonderful opportunities to try the food, from a wonderful buffet laid out at a hotel to promote the cuisine of the country in Bangkok, to a wonderful beach side restaurant in Pataya, serving mango marinated chicken. Wherever I went, I loved the food!

This particular dish, is almost a national treasure! It is a street food and is usually served with a fried egg on top! So if you want to do that, then by all means do so, but we were trying to keep the dish a little lighter! OUtside of Thailand, the place I love to eat this most, is a Thai Restaurant in Main Street, Hyannis, MA. It doesn’t look much of a restaurant, but you look through the window and it is full of Thai people enjoying dinner. A great endorsement! They do a wonderful version of this dish!! However, as I am currently in the UK, I decided to do a little research to come up with a great recipe and this is what I found!! The results were so good I just had to share it with you!!!

WINE NOTE: You need a fruity wine to counteract the Thai chillies! A Pinot Gris from Alsace is my first recommendation, or a VERY GOOD Pinot Grigio- by that I mean not a supermarket bulk produced one, but a well crafted single vineyard vintage!!!

too serve 2;

2 boneless chicken breasts chopped into small pieces
10 cloves of garlic peeled
6-8 Thai chilies (depending on how spicy you like it) rinsed
2 tblsp oil for frying
2 tsp of oyster sauce
1 tsp light soy sauce
1 tsp sugar
A couple of splashes of dark soy sauce
2 handfuls of Thai holy basil leaves pulled from the stems

Hot rice to serve

  • Place the garlic & chillies in small food chopper and process lightly, or place in a pestle & mortar and pound, not superfine, but just to bring out the oils.
  • Heat the wok & add the oil. Stir fry the garlic & chillies for 20 seconds until fragrant- don’t overcook to dry.
  • Place the chicken i t he wok & stir fry until cooked through- 3 mins in a very hot pan. If it starts to dry, add a splash of water.
  • Add the oyster sauce, soy sauce, sugar and dark soy sauce, stir frying for ¬†another 30 seconds.
  • Put the Thai basil in the wok and fold into the chicken then turn the heat off. It only needs to cook for 5 seconds & will become bitter if overcooked
  • Serve with rice & if desired a fried egg on top!