Thai Basil Chicken
Recipe By: 
Recipe type: Dinner
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 1½ cups jasmine rice
  • 1 15oz can coconut milk (reserve 2 tablespoons)
  • 1 cup packed fresh thai basil leaves
  • 2 tablespoons thai fish sauce
  • 2 tablespoons chinese chili garlic sauce
  • 1 tablespoon sesame oil
  • 6 cloves garlic, minced
  • 1 large sweet onion, chopped
  • 1½ pounds boneless, skinless chicken breast, cubed
  • 2 red bell peppers, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
Preparation Instructions
  1. Cook the rice according to package directions. When soft and cooked, stir in the reserved 2 tablespoons of coconut milk.
  2. While the rice is cooking, combine the fish sauce, thai basil and chili garlic sauce in a food processor and pulse until about the consistency of a pesto. Add the remaining coconut milk and set aside.
  3. In a large skillet over medium-high heat, heat the sesame oil and then the garlic. Once the garlic is fragrant, add the onion, cook until starting to brown a little. Add the chicken and cook just until there is no pink.
  4. Next add the bell peppers (if I was adding the zucchini and carrots I mentioned above I would add them here) and cook until just tender.
  5. Add the coconut milk mixture and bring to a gentle simmer for a couple minute to blend all those delicious flavors.
  6. Serve the chicken mixture over the rice.
Recipe by Foods of Our Lives at https://www.foodsofourlives.com/2013/05/thai-basil-chicken/