Pete's Submitted Recipes

« Page 207 of 224 »


Thai Basil Chicken


Stir Fry:
2 Tablespoons Vegetable oil or other neutral oil
1 1/2 pounds boneless skinless chicken thighs chopped into bite small pieces (1/4-1/2”)
1/2 tsp EACH coriander powder, ground turmeric, dried basil
1 large shallot chopped
2 red or orange bell peppers chopped into 1-inch pieces
1 large serrano pepper, diced
1 Tablespoon minced ginger (or 1 tsp ground)
4 cloves garlic minced
3/4 cup raw cashews
1-2 cups fresh Thai basil roughly torn or regular basil or mint

1/3 cup soy sauce
3 Tablespoons packed brown sugar
2 Tablespoons Asian sweet chili sauce
2 Tablespoons Asian chili sauce like Sambal Oelek
3 Tablespoons lime juice
1 1/2 Tablespoons fish sauce
2 teaspoons toasted sesame oil
2 teaspoons cornstarch

In a medium bowl, whisk the Sauce ingredients together; set aside.

While the chicken is still on the cutting board, pat it dry and toss with the coriander powder, turmeric, and dried basil.

Heat the oil in the now empty skillet over medium-high heat. Once hot, add chicken and shallots and cook just until chicken is opaque. Add peppers, garlic and ginger and cook an addition 60 seconds.

Whisk the sauce to recombine, then add it to the skillet and cook, stirring constantly until thickened, 2-3 minutes. Remove from the heat and stir in the basil and cashews. Taste and season with additional chili sauce for spicier, lime juice for tangier or sugar for sweeter.

Serve with rice.

Source URL: (I modified it a little.)

Submitted by: Pete on August 8, 2020, 3:55 pm

This recipe is included in 2 recipe books.
Avg Rating: (1 votes)Share this recipe: