This popular Thai recipe that uses the flavorful Thai Basil leaves is typically a spicy dish. This recipe removes the heat without losing the flavor that makes this dish so amazing!
- 1 lb. Chicken breast ground or chopped small
- 2 tbsp. White cooking wine
- 4 cloves Garlic minced
- 2-3 tbsp. Oil peanut or vegetable
- 1 bunch Thai basil leaves
- 1 Carrot thinly sliced
- 2 tbsp. Oyster sauce
- 1/2 tsp. Sugar
- 1 Lemon
- Fish sauce
- 3-6 Thai chili peppers sliced into circles
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Mix chicken, white wine, and 1 clove minced garlic and let marinate while prepping everything else.
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Mix oyster sauce and sugar together in a small bowl and set aside.
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Rinse Thai basil leaves and remove from stalks. Dry thoroughly with a paper towel.
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Heat oil over medium heat in a wok. To test that the oil is hot enough, put a small piece of bread in the oil. If it is hot enough, the bread will start to brown right away.
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Place desired amount of basil leaves in oil to fry for garnish. I usually do 15 to 20 leaves. This step is optional, but we like the look and extra crunch. Fry for only 2-3 minutes. Remove the leaves and set to the side.
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Place the remaining garlic, the chicken and the carrots in the wok. Cook until chicken is no longer pink on the inside and carrots are soft.
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Add oyster sauce mixture and stir to coat chicken.
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Add remainder of Thai basil leaves. Cook for a few more minutes. Remove from heat.
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Mix equal parts lemon juice and fish sauce.
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Add sliced Thai chili peppers.
Serve over Jasmine rice. Garnish with fried Thai basil leaves. To add spice, serve with Spicy Sauce. We love this dish so much that I usually triple this recipe for my family of 7. I quadruple it if my eldest son is visiting!