Thai Chicken with Basil
Browse the recipe Thai Chicken with Basil
Thai Chicken with Basil
YIELD Makes 4 servings
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INGREDIENTS
| 1 | small bunch fresh basil, divided |
| 2 | cups vegetable oil |
| 6 | large shallots, coarsely chopped |
| 5 | cloves garlic, minced |
| 1 | piece fresh ginger (about 1 inch square), peeled and cut into thin strips |
| 1 | pound ground chicken or turkey |
| 2 | fresh Thai chili peppers or jalapeño peppers,* cut into thin slices |
| 2 | teaspoons brown sugar |
| 1/2 | teaspoon salt |
| Boston lettuce leaves | |
| Japanese mizuna, cherry tomatoes and additional Thai peppers for garnish | |
PREPARATION:
- Set aside 8 small basil sprigs. Slice remaining basil into strips; set aside.
- Heat oil in wok over medium-high heat until oil registers 375°F on deep-fry thermometer. Add 1 or 2 basil sprigs and deep-fry about 15 seconds or until basil is glossy and crisp. Remove fried sprig with slotted spoon to paper towels; drain. Repeat with remaining sprigs, reheating oil between batches. Reserve fried basil.
- Let oil cool slightly. Pour off most of oil leaving 1/4 cup in wok. Heat over medium-high heat 30 seconds. Add shallots, garlic and ginger; cook and stir 1 minute. Add chicken and stir-fry about 4 minutes or until lightly browned. Push chicken up side of wok, letting juices remain in bottom.
- Continue to cook about 5 to 7 minutes or until all liquid evaporates. Stir in chili slices, brown sugar and salt; cook 1 minute. Stir in reserved basil strips. Remove from heat.
- Line serving plate with lettuce. Spoon chicken mixture on top. Top with reserved fried basil. Garnish, if desired.
This recipe appears in:
Thai