My love affair with Thai food, started many years ago. It's one of my favourite types of food, and a trip to Thailand last year only strengthened my appreciation of this nations culinary genius. Whether in my favourite Thai restaurant or my delicious local Thai take away, Chilli Chicken and Basil Leaves is always my go to dish. I love the combination of the flavours and the when you make it yourself you can make it super healthy by controlling what you put in. Healthy doesn't have to mean tasteless, and this dish proves that.
1 tablespoon of olive oil
1 large red pepper (finely sliced)
100g mushrooms (quartered)
6-8 basil leaves (torn)
1 chilli (sliced finely) or alternatively 1 teaspoon of chilli flakes
2 large chicken breasts
1 small onion (diced)
4 tablespoons of oyster sauce
Basmati or Thai Jasmine Rice
1. Bring a pot of water to the boil and prepare rice as per the package directions.
2. Heat the oil in a large wok. Add the chicken and cook for 4-5 minutes or until browned.
Season well with salt and pepper.
3. Next add the onions, peppers and mushrooms and chilli. Cook for a further 2 minutes or until
the onion has softened. Add the oyster sauce a little at a time, followed by the water. Finally
add the torn basil leaves and allow the mixture to simmer for 5-6 minutes or until the peppers
and chicken are cooked through.
4. Place the cooked rice on a plate. Top with the chicken mixture and juice. Garnish with a basil
leave and serve.
I made this dish with chicken breasts, diced into chunks. When I arrived to Thailand however I was somewhat surprised that in Bangkok this dish is actually traditionally served with chicken mince which I found a little odd at first but grew to love. Alternatively you can of course use pork, prawns or strips of beef.