Author Notes
This recipe was my attempt to recreate a basil chicken dish that I ordered at a Chinese restaurant. While my dish tastes nothing like the original, it still is quite satisfying. —Daniel Scher
Ingredients
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1/4 cup
olive oil
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1
medium carrot, diced
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4
garlic cloves, minced
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1/4 cup
minced green onion
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1.25 pounds
boneless, skinless chicken thighs, cut into 1/4-inch strips
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2 tablespoons
fish sauce
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1 tablespoon
soy sauce
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2 teaspoons
sugar
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1/4 cup
torn basil leaves, plus additional 1 tablespoon
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1 cup
rice, for serving
Directions
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Heat oil over medium high heat in a wok. Add carrots and cook for 2 minutes. Add garlic and green onions and cook for 2 more minutes.
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Add chicken to wok, leaving undisturbed for one minute before stirring. Cook 3-4 minutes until chicken browns.
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Combine fish sauce, soy sauce, sugar, and 2 tablespoons water in a small bowl. Add the sauce to the chicken and cook an additional 3 minutes.
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Turn off heat and add the 1/4-cup basil to the chicken. Place rice onto the serving dishes and spoon the basil chicken on top. Sprinkle the remaining basil onto the chicken.
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