My dad not only knew how to bake like a pro, but he was also a great cook. One of his go-to dishes was Thai basil chicken with chili peppers. If he had his way, he probably would have doubled the chili on the recipe. The spicer the dish, the better. He was a straight up champ. Making this dish warms my heart with memories of my dad.
I am typing up his exact specs below, except I used Swerve brown sugar instead of regular sugar in the original recipe. This dish pairs well with fluffy white rice and baby bok choy sautéed with garlic and lemon juice.
Ingredients
4 tbsp vegetable oil
20 Thai chili pepper, minced
3-4 tbsp Swerve brown sugar substitute
4 cups Thai basil leaves (can’t substitute Italian basil for this)
4 lbs chicken thighs/chicken breasts, chopped and patted dry
4 tbsp garlic, minced
4 tbsp fish sauce
2 tbsp soy sauce
Instructions
- Heat a large pan (or wok) over high heat with oil, until shimmering hot.
- Add minced chili and garlic to the hot pan, then drop the chicken onto the pan, stirring constantly. Ensure that juices are reduced before adding sugar, fish sauce, and soy sauce.
- Add basil, give it a good mix, then remove from the heat.
- Serve hot with rice!
Hope y’all enjoy this super simple recipe. You can always adjust the heat by reducing the amount of Thai chilis. If you can’t find Thai chilis, Serrano or jalapeño peppers should work.
Until the next post, stay well.
-Mimi 🙂
