After cooking "tom kha gai," I still got some Thai basil left in the fridge,
Sometimes I tend to forget the leftover herbs and they just all slowly turned into something...mushy ( > _.<")
So this time, I was determined to finish all the basil before it goes to waste!
(Thai basil has a stronger aroma compared to the common ones you find in American grocery stores, it comes with harder texture too)
Ingredients (small portion)?
1 cup of bite size chicken
2 Thai chilies
2 lemon wedges
2 tablespoons of chopped Thai basil
2 tablespoons of soy sauce
2 tablespoons of minced garlic
1/4 teaspoon of Sriracha sauce
1/4 teaspoon of fish sauce
Some olive oil
Marinate the chicken pieces with 1 tablespoon of soy sauce,
In the meantime, let's chop up the basil leaves, garlic, and chilies.
Drizzle some oil in the pan, turn to high heat,
Toss in garlic and chilies, sprinkle some salt,
Cook for a short moment, don't let the garlic get burned.
Transfer the chicken, including the marinade into the pan,
Add additional 1 tablespoon of soy sauce, 1/4 teaspoon of Sriracha, and fish sauce,
Give it a quick stir, add the basil when the chicken is about 90% cooked through,
Quick stir again and wait till the meat is well done,
Serve will two lemon wedges (adds that fresh aroma to the dish).
Use dark meat if possible since it tends to stay moist in stir-fry dishes,
By the way, Happy Halloween!
Cindy's Rating: 8