Thai Basil Chicken

Serves 4
  • 1 tbsp. fish sauce

  • 2 tsp. dark brown sugar

  • 2 tsp. soy sauce*

  • 1/4 tsp. freshly ground Kowalski's Black Peppercorns

  • 2 tbsp. canola oil, divided

  • 1/2 cup thinly sliced shallots

  • 1/2 cup thinly sliced orange bell pepper

  • 6 cloves garlic, finely minced

  • 1 lb. boneless skinless chicken breasts, cut into 1" pieces

  • 2 serrano chiles, minced

  • 1/2 oz. fresh basil leaves, torn

  • 1 tbsp. fresh squeezed lime juice

  • - lime wedges, for serving

  • - prepared rice or rice noodles, for serving

  • *A note about gluten:
     To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.


In a small bowl, stir together fish sauce, sugar, soy sauce and ground pepper; set aside. Heat 2 tsp. oil in an extra-large nonstick skillet over medium-high heat. Add shallots; cook and stir until tender (2-4 min.). Add bell pepper and garlic; cook and stir until peppers are crisp-tender (4-5 min.). Add remaining oil to pan; swirl to coat. Add chicken; cook and stir until browned and nearly cooked through (about 5 min.). Add chiles; cook 1 min. Stir in fish sauce mixture; cook until thoroughly hot and chicken is cooked through. Remove pan from heat; stir in basil and juice. Serve immediately with lime wedges on top of rice or noodles.

Good to Know: Find fish sauce in the International Foods Aisle.