Wednesday, April 4, 2012

Thai Basil Chicken



  • cooking spray
  • 4 cloves garlic minced
  • 2-6 thai “bird” chilies chopped and pounded with a mortar and pestle (keep seeds in for extra heat)
  • 2 shallots finely diced
  • 250g/1/2 lbs boneless chicken thigh boneless chicken thighs, coarsely chopped, or cut into small bite-size pieces
  • 1 tbsp. Thai fish sauce
  • 2-3 tspn. black soy sauce (the sweet kind), or to taste
  • 2 tspn splenda
  • pinch of white pepper
  • big bunch of Thai Holy Basil or or Thai sweet basil, stems removed
  • 2 eggs
  • 2 small kaffir lime leaves, very finely slivered (optional)



Add spray into a heated wok, follow by chopped garlic and shallots. Stir fry the garlic and shallots until aromatic, then add the chicken meat into the wok. Quickly stir-fry and break the ground chicken meat into small lumps. When the chicken meat changes colour, toss in the chillies and the seasonings (fish sauce, sugar alternative, and sweet soy sauce) and continue to stir-fry. Add in the basil leaves and do a few quick stirs until the basil leaves are wilted and you smell the exotic fragrance of the basil leaves. Sprinkle two dashes of pepper powder into the dish, do a final stir, dish out and serve immediately.

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