Hiya Foodies,
Al here, back at it again with another flavour-packed recipe that I’ve been absolutely smitten with lately. Today, we’re diving into the zesty and aromatic world of Southeast Asian cuisine with a dish that’s sure to tantalize your taste buds – Thai Basil Chicken served over fragrant jasmine rice.
Now, let’s talk taste and texture. This dish is all about that harmonious blend of savory, a touch of sweet, a smidge of spice, and that incredible umami depth — all brought together by the star of the show, Thai basil. It’s got a slightly peppery kick, with hints of anise and clove, and it elevates this dish to stunning new levels. Plus, when you serve it over perfectly cooked jasmine rice, you’ve got a meal that holds its own as a comforting weeknight dinner yet wouldn’t look out of place at a dinner party.
And speaking of jasmine rice – isn’t it just the most delightful thing? The way it subtly perfumes the air as it steams is enough to get my stomach rumbling. It’s the ideal canvas for our rich and flavorful chicken stir-fry.
The process is simple and forgiving, making it an excellent choice for those of you who are looking for something spectacular without the need for hours of slaving over the stove. Between prepping and cooking time, you can have this dish ready in about 30 minutes – and that includes the rice! It’s just the kind of recipe I adore, especially on those busy weekdays when the time is short, but the craving for something scrumptious is mighty.
As you sizzle up this dish, your kitchen will become the most popular spot in the house — trust me, mine does. The aromatics will dance their way through your home, and the chorus of tummies growling in anticipation won’t be far behind.
So, when the grind of daily life leaves you longing for a quick culinary escape, let this Thai Basil Chicken whisk you away to Southeast Asia, if only for dinner. Serve it up, dig in, and watch as a regular Tuesday transforms into an exotic adventure for your taste buds.
Stay hungry, my friends, and keep spreading the food love.
Cheers,
Al
Ingredients
– 500g ground chicken
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 red chili, finely sliced
– 1 small red bell pepper, julienned
– 1 medium onion, thinly sliced
– 2 tablespoons oyster sauce
– 1 tablespoon soy sauce
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– 1 large bunch Thai basil leaves (about 1 cup packed)
– Salt, to taste
– 300g jasmine rice
– 600ml water
– 1 teaspoon sea salt
Method
1. Begin by preparing the jasmine rice. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium pot, combine the rinsed rice, 600ml of water, and 1 teaspoon of sea salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 18 minutes. Once cooked, remove from heat and let it sit, covered, for 5 more minutes before fluffing with a fork.
2. While the rice is cooking, heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the minced garlic and sliced red chili. Sauté for about 1 minute or until fragrant, being careful not to burn the garlic.
3. Add the ground chicken to the skillet and use a spatula or wooden spoon to break it apart into small pieces. Cook for 5-6 minutes or until the chicken is fully cooked and starts to get a little browned.
4. Once the chicken is cooked, add the julienned red bell pepper and thinly sliced onion to the skillet. Stir and cook for an additional 2-3 minutes, just until the vegetables start to soften.
5. Lower the heat to medium and stir in the oyster sauce, soy sauce, fish sauce, and sugar. Continuously stir everything together for another 2 minutes, allowing the chicken and vegetables to be coated in the sauce and the sugar to dissolve.
6. Taste the mixture and add a pinch of salt if necessary. Turn off the heat and mix in the Thai basil leaves until they wilt from the residual heat.
7. Serve the Thai Basil Chicken hot over the fluffy jasmine rice. Enjoy the robust flavors of this quick and satisfying Southeast Asian classic.
