Thai-Style Chicken with Basil

cooksillustrated.com

Amanda Sloane

subheading: GATHER YOUR INGREDIENTS:

2 cups fresh basil leaves, tightly packed

3 medium garlic cloves, peeled

6 green or red Thai chiles, stemmed (see note)

2 tablespoons fish sauce, plus extra for serving (see note)

1 tablespoon oyster sauce

1 teaspoon white vinegar, plus extra for serving (see note)

1 tablespoon sugar, plus extra for serving (see note)

1 ½ pounds boneless, skinless chicken breast, cut into 2-inch pieces

3 medium shallots, peeled and thinly sliced (about ¾ cup)

2 tablespoons vegetable oil

red pepper flakes, for serving (see note)

View Nutritional Information i

subheading: KEY EQUIPMENT:

Food Processors

12-Inch Nonstick Skillets

Measuring Spoons

subheading: BEFORE YOU BEGIN:

We’ve kept our recipe relatively mild. Sweetness without sufficient heat can become cloying, so we also cut back the sugar. For a very mild version of the dish, remove the seeds and ribs from the chiles. If fresh Thai chiles are unavailable, substitute two serranos or one medium jalapeño. In Thailand, crushed red pepper and sugar are passed at the table, along with extra fish sauce and white vinegar, so the dish can be adjusted to suit individual taste. Serve with steamed rice and vegetables, if desired. We’ve kept our recipe relatively mild. Sweetness without sufficient heat can become cloying, so we also cut back the sugar. For a very mild version of the dish, remove the seeds and ribs from the chiles. If fresh Thai chiles are unavailable, substitute two serranos or one medium jalapeño. In Thailand, crushed red pepper and sugar are passed at the table, along with extra fish sauce and white vinegar, so the dish can be adjusted to suit individual taste. Serve with steamed rice and vegetables, if desired.

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