Bring on more basil with an entirely new taste profile! Thai basil chicken is one of my favorites! Before I was cooking, I would order this yummy dish all the time, but I realized how easy it is to make and the basil takes on a whole new life and experience. This dish can be as kickin’ spicy or tame as you want, but I love the mid-week kick!
Course
Main Course
Cuisine
Thai
Prep Time10minutes
Cook Time20minutes
Total Time30minutes
Servings2people
AuthorCarrie Tyler
Ingredients
2boneless, skinless chicken breastscut into 1x2 inch pieces
1small-medium size carrotdiced
1cupbroccoli florets
½large onioncut into thin slices
2TBLSExtra Virgin Olive Oil
2clovesgarlicminced
2cupslightly packed basil leaves
¼teaspooncrushed red pepper flakesoptional
1TBLSSesame Oil
1TBLSHoney
6TBLSsoy sauce
2TBLSwater
1teaspoonGround Ginger
1cupuncooked Basmati Rice
Instructions
Make Rice
Cook 1 cup rice according to package instructions
Make Sauce
In a small bowl, combine the sesame oil, honey, water, ground ginger, garlic, crushed red pepper flakes, and the 4 TBLS of soy sauce.
Sear Chicken
In a medium bowl mix the chicken pieces with 2 TBLS Soy sauce
Heat 1 TBLS olive oil in a large pan. Add the chicken to the hot pan and sear on 1 side letting cook for 2 minutes. Turn pieces to cook the other side for another 2 minutes. Remove chicken and set aside.
Cook Veggies & Finish
Add 1 more TBLS of olive oil to the same hot pan and then add the carrots and the onion and cook, stirring, for 1 minutes.
Add the broccoli florets to the carrots and onions in the pan and cook for another 4 minutes stirring frequently so onions do not burn.
Add the chicken back to the pan and add the sauce mixture. Cook about 3 minutes, stirring as the sauce cooks down slightly.
Remove from the heat and stir in 1 ½ cups of the basil. Serve topped with the remaining ½ cup basil.