Basil Chicken Ingredients:
- 1 lb. (.45 kg) chicken breast or thigh, cut into thin strips for stir-frying
- 1 shallot (or substitute 1/4 cup purple onion), finely chopped
- 4 cloves garlic, minced
- 2 red chilies, finely sliced (OR substitute 1/2 tsp. crushed dried chili)
- 1 red bell pepper, chopped into bite-size pieces or strips
- 3 Tbsp. sherry/cooking sherry, OR white wine
- 1 compressed cup (2 oz./56 grams) fresh Thai basil (or substitute sweet basil)
- Optional: 1/4 cup chicken stock, + 1 Tbsp. lime juice
- 2 Tbsp. oyster sauce (I use Golden Dragon brand)
- 3 Tbsp. Golden Mountain sauce (see below)
- 1 Tbsp. fish sauce
- 1 Tbsp. brown sugar
- 2 Tbsp. lime juice
- OTHER: oil for stir-frying
Basil Chicken Instructions:
For another version of this recipe, see my: Basil Chicken Stir-Fry with Yellow Pepper.
For more on Golden Mountain Sauce, see: All About Thai Cuisine's 'Secret' Ingredient: Golden Mountain Sauce.
Combine the stir-fry sauce ingredients together in a cup, stirring to dissolve the sugar. Set near the stove.
Heat a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the shallot, garlic, and chili. Stir-fry 1-2 minutes.
Add the chicken and continue stir-frying 3-4 minutes, or until chicken is no longer pink. When the wok/pan becomes dry, add 1-2 Tbsp. of the sherry/wine to keep ingredients frying nicely.
Add the red pepper, plus another Tbsp. of sherry/wine as needed. Continue stir-frying 1 more minute.
Reduce heat to medium-low and add the stir-fry sauce. Stir and let the dish gently simmer while you prepare the basil. If you prefer more sauce with your stir-fry: add some, or all, of the optional chicken stock and lime juice. Stir and let the dish gently simmer.
While ingredients are simmering, prepare your basil. Setting a handful aside for the garnish, mound the rest of the basil together into a compressed pile. Slice into thin shreds (you can also stack the leaves on top of each another, then roll them up and thinly slice).
Reduce heat to minimum and add the prepared basil, gently folding it into the dish. Now taste-test for salt and spice, adding more lime juice if too salty, or more fish sauce if not salty enough. Add more chili if you'd like it spicier (Tip: this dish is meant to taste spicy-salty).
Serve with plenty of plain steamed rice to balance out the instense flavors of this dish. Sprinkle each portion with some of the reserved basil, and ENJOY!
