Thai Basil with Chicken and Vegetables
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Easy
I was introduced to Thai food in my early 20’s and once I discovered the flavors I was hooked. Over the years I have become rather fond of Asian cuisine, especially Thai cuisine. Hands down my favorite is green Thai curry with chicken but I have a second favorite and that is Thai Basil. I do like it with a diversity of vegetables and alter them to fit your palate. You can kick up the heat a little if you are like me and enjoy your fare a bit spicy. Just remember to use Thai basil whenever possible, it has an anise flavor and gives the dish a much more authentic flare. While it is not always readily available in your local markets, you can buy the seeds and they grow very easily. If Thai herb is not possible you may certainly use regular basil.
When you see a dish filled with color that is your indication of a healthy dish. This Thai basil with chicken and vegetables is not only healthy it’s very simple to make.
I have a few Thai recipes you might enjoy as well as this Thai basil with chicken & vegetables.
Recipe Rating
- (1 Rating)
Ingredients
- 2 chicken breast cut into thin strips, 1/4 inch thick
- 3 teaspoons light brown sugar
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons Asian fish sauce
- 3 tablespoons vegetable oil
- 2 Thai chilies
- 3 cloves garlic minced
- 1 cup broccoli florets
- 1 red bell pepper sliced thin
- 1/2 cup sliced white button mushrooms
- 8 oz pea pods
- 3 carrots sliced thin
- 3/4 cup Thai basil leaves sliced thin
- 4 green onions sliced
- 1 cup Jasmine rice
- Salt & peppr
Instructions
- 1. In a small dish combine fish sauce, cornstarch, brown sugar and chicken broth and stir well until sugar is dissolved to create a sauce
- 2. In a wok or large pan over medium high heat, add oil, chicken, two pinches of salt, Thai chilies, 1/2 Thai basil and garlic sauteing chicken until no longer pink, 3-4 minutes
- 3. Remove chicken to a plate and cover to keep warm
- 4. Add peppers, carrots, broccoli and saute for 3-minutes
- 5. Add mushrooms, pea pods sauteing for 2-minutes
- 6. Add chicken back to pan
- 7. Add sauce to pan with remaining Thai leaves saute for 2-minutes and add green onions last minute
- 8. Serve over rice
- Servings : 6
- Ready in : 19
- Course : Entrée
- Recipe Type : Chicken, Vegetables
Instructions
- 1. In a small dish combine fish sauce, cornstarch, brown sugar and chicken broth and stir well until sugar is dissolved to create a sauce
- 2. In a wok or large pan over medium high heat, add oil, chicken, two pinches of salt, Thai chilies, 1/2 Thai basil and garlic sauteing chicken until no longer pink, 3-4 minutes
- 3. Remove chicken to a plate and cover to keep warm
- 4. Add peppers, carrots, broccoli and saute for 3-minutes
- 5. Add mushrooms, pea pods sauteing for 2-minutes
- 6. Add chicken back to pan
- 7. Add sauce to pan with remaining Thai leaves saute for 2-minutes and add green onions last minute
- 8. Serve over rice
About Chef
The Social Chef
Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...
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