Thai Basil Chicken

Submitted by Patricia C.

Spring is a time for lighter cooking. I am not sure how authentic this is, but I find it a good choice when I want something fresh, easy and flavorful. I changed up the recipe by adding snow pea pods, but you can add broccoli, carrots, or any vegetable. Thai basil is best if you grow it, but any fresh basil would be good. I also added fish sauce, which is not everyone’s taste, but I find it adds a level of depth (umami). A local Asian grocery store recommended Viet hou’ o’ng; I have also used Red Boat which is easier to find.

Ingredients

• 1 1/4 lbs boneless, skinless, boneless chicken breasts, sliced into thin strips
• 2 tbsp oyster sauce
• 2 tbsp light soy sauce
• 5 cloves garlic, minced
• 1 serrano chili, seeded and minced (keep seeds for extra hot)
• 1 cup snow pea pods, sliced on diagonal
• 1-2 tbsp fish sauce
• 2 teaspoons vegetable or canola oil
• 3 cups fresh Thai or regular basil leaves
• cooked jasmine or brown rice, optional for serving

Instructions

• In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.
• Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.
• Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.
• Serve over jasmine white or brown rice.

Adapted from Skinny Taste blog