Easy Basil Chicken- Fast Dinner Ideas

Easy Basil Chicken

Are you looking for quick and budget-friendly dinner ideas? Thai basil chicken with fried rice or leftover jasmine rice is a delicious and comforting dinner. It is one of my favorite quick dinners and takes less than 20 minutes to make. This recipe is simple and inspired by the classic Thai basil chicken. We tried to cook one of our favorite restaurant food at home. Here, we created our version, which tastes incredibly close to the takeout version we've tried. It has delightfully crispy and delicious chicken bites with the fresh flavor of basil.

Do you like the flavor of basil?
Basil adds a beautiful aroma to the chicken bites. Basil is a flavorful herb and adds freshness and a peppery anise/clove-scented flavor profile to the dish. It is best to use Thai basil or holy basil, and you can easily find it in Asian supermarkets. If it is hard to find, you can use regular Italian basil. Thai basil has small, narrow leaves its flavor, described as anise or clove-like with a mild peppery spiciness. Thai basil is used, in the cuisines of Southeast Asia, including Indian, Thai, and Vietnamese cuisine. It is rich in antioxidants, and its essential oil has medicinal benefits.

The layers of flavor in this dish are brilliant. The sauce is a perfect blend of spicy, savory, and sweetness. There are two dominant flavors in the sauce! Oyster sauce and fish sauce. Both adds complex flavors and richness to the sauce. Fish sauce has umami, earthy flavor, and is distinctive. If you are new to it, start by adding a few drops, a bit at a time, and taste as you go. Don't forget to add black pepper for a spicy kick. If you like, you can add Thai green chilly/bird's eye chilly, to kick it up a notch higher. You can also add veggies like bell pepper, long beans, or green peas. If there are any leftovers, they're just as good reheated the next day. Give this recipe a try. your family will love this every time you make it.

Easy Basil Chicken- Fast Dinner Ideas

Ingredients
Boneless chicken- 1 1/2 lb
Basil leaves roughly chopped- 1 cup
Garlic cloves- 4
Ginger- 1 inch thick
shallots- 7-8 finely chopped
Soy sauce- 2 Tbs
Dark Soy sauce- 1 tbs
Oyster Sauce- 1 tbs
Fish Sauce- 1 tsp
Pepper powder- 1/2 tsp
Corn starch- 2 tbs
Thai chilly- 2
Sugar- 2 tsp
Salt to taste
Oil- 4 tbs

Wash basil, pat dry with a paper towel, and discard the stems. You can tear down the leaves or roughly chop and set them aside. In a bowl whisk together, oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar until well-combined. Set aside.
Cut chicken into small pieces or strips. For best flavor and texture, use boneless chicken thighs. Add corn starch, a pinch of salt, and pepper and set aside for 10 minutes.
Heat the oil in a wok or heavy skillet. Add chopped garlic and ginger and saute for a minute. Add shallots and saute till they change color. Now add chicken and pepper powder and stir fry in high till the chicken changes color or until it is crispy brown. Add the sauces, Thai chilly, and continue to fry till it gets well coated. Finally, add basil and saute for another minute till the leaves welt. Stir fry till the liquid has mostly evaporated and the sauce begins to glaze onto the meat. Serve with fried rice or jasmine rice.