Thai Basil Chicken
Ingredients
A note about gluten: To make this recipe gluten free, use a gluten-free tamari in place of soy sauce.
1 tbsp.
fish sauce
2 tsp.
dark brown sugar
2 tsp.
soy sauce
¼ tsp.
freshly ground Kowalski's Black Peppercorns
2 tbsp.
canola oil, divided
½ cup
thinly sliced shallots
½ 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
½ oz.
fresh basil leaves, torn
1 tbsp.
fresh squeezed lime juice
- lime wedges, for serving
- prepared rice or rice noodles, for serving
Directions
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.
