20-Minute Thai Basil Chicken at home
- Yield 4
- Prep 10 minutes
- Cook 10 minutes
- Total 20 minutes
20-Minute Thai Basil Chicken at home is a chicken recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 2 tablespoons peanut oil, divided
- 1 small red onion, peeled and thinly-sliced
- 1 red bell pepper, cored and thinly-sliced
- florets from 1 small head of broccoli, cut into bite-sized pieces
- optional: 3-5 Thai bird chiles*, thinly-sliced
- 6 cloves garlic, peeled and minced
- leaves from 1 bunch of Thai basil (about 2 cups, lightly-packed)
- 1 pound boneless skinless chicken breasts, thinly-sliced into bite-sized pieces
- 1 batch simple soy marinade (see below)
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon fish sauce
- freshly-cracked black pepper
Method
Warm 1 tablespoon oil in a wok or large saute pan over a hot burner. Tip in onion, bell pepper, broccoli, and Thai chiles (if using), and saute for 3-4 minutes, stirring occasionally. Stir in garlic and Thai basil and saute for 1-2 minutes or until fragrant, stirring frequently. (Time saving tip: slice your chicken and make the marinade while the veggies are sauteeing!) Then move the entire mixture to a separate plate, and keep nearby.
Put back wok/pan to a hot burner, and add the remaining 1 tablespoon oil. Tip in the chicken and saute for 4-5 minutes, stirring occasionally, until cooked through and no longer pink inside. Tip in in the marinade, and toss to combine.
Lift from heat and add in the vegetable mixture, tossing to combine.
Plate warm, over rice or noodles if desired.
Beat all ingredients together until combined.
