I had an excess amount of basil leaves left in the refrigerator one day. Cooking for two requires some amount of effort and planning ahead. Certain ingredients are usually purchased in rather huge packs and it’s kinda challenging using them all up at one go. I bought these basil leaves a while back for a salad but had more than half a pack left. Instead of trashing them, I decided to see how I could put the basil to good use with another dish.
In came this Thai Basil Minced Chicken Stir-Fry recipe, a rather simple and handy dish that’s best accompanied with plain rice for a fuss-free dinner.
Thai Basil Minced Chicken Stir-Fry Recipe
- Minced chicken or bite-sized chunks of chicken pieces (for 2)
- A handful of Thai Holy basil (or you could substitute this with regular basil)
- 3 cloves garlic, sliced
- 1/2 white onion, sliced finely
- 3-4 chilli padi (bird’s eye chilli peppers), seeded and sliced
- 1 tbsp fish sauce, or to taste
- 1/2 tsp Kecap Manis or substitute with dark soy sauce
- 1 tbsp sugar, or to taste
- Heat frying pan until until almost smoking, then add 1 tbsp of cooking oil. Turn heat to medium and add in onions, garlic and chopped chilli. Fry till aromatic.
- Add in minced chicken and stir-fry till almost cooked.
- Add the fish sauce, sugar and Kecap Manis (or dark soy) sauce. Stir chicken well to coat evenly. With a close eye on the stove, continue stir-frying until chicken is entirely cooked.
- Do a quick taste-test and add more fish sauce or sugar (if desired).
- Quickly add in the basil and stir well to coat.
- Immediately remove from heat. Serve hot with rice.
It’s that simple for a weekday meal.
PS: This recipe almost did not make it to an individual blog-post partly because I was a little lazy in posting this up. But during last week’s ‘Capture the Everyday’ challenge featuring photos of our weeknight dinners where I posted this pic, Mel from Adventuroo and Miss Ene asked if I could share the recipe with them. So, here it is! Hope you get to try it and do let me know if it’s any good! 😉