Thai Basil Chicken is very easy to make, and has a distinctive Thai flavor that comes through due to the sauces used in preparation. The oyster sauce and soy sauce give it a rich salty taste, while the sweetness of the black soy sauce takes the edge off the saltiness, as well as giving the dish a lovely darkened brown color. This Thai chicken dish can be found all over Thailand, from street vendors to fine restaurants, and is commonly served over rice, sometimes with a fried egg on top.
Ingredients • Rice • 2 tablespoons of vegetable oil • 2 cloves of garlic • 1 chicken breast • Half an onion • 4 tablespoons of oyster sauce • 2 tablespoons of soy sauce • 1 teaspoon of black soy sauce • 1/3 cup of water • 1/2 cup of fresh basil • 3 fresh chili peppers
• Chop the garlic into small pieces • Cut chicken into ¼ inch slices • Chop the onion into thin slices • Pick the fresh basil leafs from the stem • Chop the chili pepper
Cooking • Turn on the stove to the medium heat • Heat the oil • When the oil is hot add the garlic • When the garlic is soft (don’t let it burn) add the chicken • Stir the chicken until it is cooked
• Add the onion • Add all the sauces (oyster sauce, soy sauce and black soy sauce) and stir it together • Add water and stir for about 2 minutes. • Add the chili peppers and basil, stir it couple of time and it’s done
Serve • Serve over rice and garnish with fresh basil
Thanks for a great site! I suddenly realized what your name transliteration actually was in Sanskrit ANJALI, with a long I; meaning, " an offering made to God, in one's cupped palms". This is one of the most important & moving aspects of devotional worship in India. Hence, ANJALI is a name parents give with great love & emotion to their daughters, an offering to God.
This is one of my favorite Thai dishes so, having decided that I wished to learn how to cook it, found this recipe. Its superb. Everyone I have cooked it for has thoroughly enjoyed it. It tastes slightly different from my local Thai restaurant and having asked, I know they they don't use any Oyster sauce. Seems strange to me but there we go. I shall try this variation too.
Aha....Mike....but I don't think it's krapow....I believe the Basil is Horapa.
PS You see Anchallee.....when teaching Westerners about Thai food, even the basics confuse people but you are doing a good job here of explaining a lot of these things eg Sweet Basic and Holy but as Mike did say, I think it would help to have the Thai name as well.
Yes, i have tried it and it was lovely...i didnt have the dark soy sauce so i just kinda substituted it with a tsp of sugar to take the saltiness of the oyster sauce. Waiting to get my hands on the dark soy sauce. also i did add a dash of fish sauce at the end, just love the aroma it gives out.
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Thanks for a great site! I suddenly realized what your name transliteration actually was in Sanskrit ANJALI, with a long I; meaning, " an offering made to God, in one's cupped palms". This is one of the most important & moving aspects of devotional worship in India. Hence, ANJALI is a name parents give with great love & emotion to their daughters, an offering to God.
For anyone who doesn't like their food to spicy, you can just substitute the red chili for red bell peppers.
Sawadee krup
I've to Chian Mai many times and I am amazed by the variety and simplicity of Thai food.
Vasu
Give it a go - you'll love it!!
Pee you know what when i live in thailand my mom make for me
every time Na Ja.
PS You see Anchallee.....when teaching Westerners about Thai food, even the basics confuse people but you are doing a good job here of explaining a lot of these things eg Sweet Basic and Holy but as Mike did say, I think it would help to have the Thai name as well.
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