Minced Chicken with Thai Basil

December  2, 2013

Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.

Today: The original white meat gets sexy.

Minced Chicken from Food52

Shop the Story

Chicken is often maligned and I understand why. With so much sexy pork cuts to choose from, who turns to the primary white meat with love? 

But Asian preparations are often the answer: I keep chicken breast sautéed in sesame oil in the fridge at all times to add in this or that. 

Another great option is Minced Chicken with Thai Basil, which is fast and a crowd pleaser during the week. Guess what. You don’t have to add the cashews, even though I think that would be weird. Regular basil is fine. The key, as ever, is to not overcook the chicken. The sauces make it -- and if you don’t have these ingredients on hand, this is a great opportunity for you to stock your larder. 

Bonus: Reheats well for lunch. 

Minced Chicken with Thai Basil by Mummyslittlehelper

Serves 2

2 cups minced chicken breast
1/2 cup roasted unsalted cashew nuts
1 teaspoon minced garlic
1/4 cup white onion
1 cup Thai basil (if unavailable, use normal basil)
3 tablespoons oil (peanut is best)
1 1/2 tablespoons fish sauce
1 1/2 tablespoons oyster sauce
1 tablespoon light soya sauce
1/2 tablespoon dark soya sauce
1 teaspoon sugar
1 splash water (optional) 

See the full recipe (and save and print it) here.

Photo by James Ransom

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

1 Comment

Rochelle B. December 2, 2013
Of course, you must have known this was coming: