Now that it’s spring I have a plethora of herbs growing in my window. One of my favorites is Thai Basil. This Asian inspired dish really showcases the basil flavor without it being too overpowering. This meal really took me by surprise when I first tried it out and my tummy was very happy with the results!
3-5 Skinless Boneless Chicken Thighs
1-2 Tbsp. Oil
1-2 Cloves of Garlic
1/3 C. Soy Sauce
2-3 Tbsp. Brown Sugar
1-2 Tbsp. Fish Sauce
3-4 Sprigs of Thai Basil
3 Scallions (Green Onions)
1 Lime Cut into Wedges for Garnish
Cut up the chicken thighs into bite sized pieces (about 1-2 inches in length). Dice the garlic cloves and slice the scallions (save the green parts for later). Heat up a large pan or wok to medium-high with a splash of oil (I actually use a cast iron pan and I usually just use extra virgin olive oil since I have it on hand). First add the garlic and white parts of the scallions for a minute. Then toss in the chicken. Add the soy sauce, brown sugar, and fish sauce. Keep tossing the chicken back and forth to cook through while the soy sauce and brown sugar thicken. This could take a good 5-10 min depending on your heat level and pan. The liquid should boil out until you get a nice sauce that coats your chicken. Remove from heat. While still hot though, add the Thai basil leaves and chopped up green parts of the scallions. I do not cut the basil leaves up, you can even leave them in their little branched bunches, and just let them wilt into the dish. Serve over rice with lime wedges and some of your favorite steamed veggies.