Thai basil chicken with lemon basil rice

Name: Thai basil chicken with lemon basil rice
Total time: 2700 s
Yield: 2 servings
Cuisine: British
Ingredients: 1/2 kg boneless chicken, cubed; 2 tbsp. oil; 1 tbsp, garlic, minced; 1/2 cup chicken stock; 1 tbsp. corn flour/ starch; 1 tsp. brown sugar; 2 tbsp. oyster sauce; 1 tbsp, dark soya sauce; 1 tbsp, Thai red chillies, minced; To taste, salt; 1 tbsp, lemon juice; 1 cup fresh basil leaves, finely sliced; 1 cup chicken broth; 1 cup water; 2 tbsp. lemon juice; 1 lemon zest; 1 tsp. butter; 1 cup basmati rice; To taste, salt; To taste, white pepper powder; 2 tbsp. fresh basil, chopped

Sarvat Hanif @sarvathanif

Canada

Thai Basil Chicken is a stir-fry dish made with finely chopped or ground chicken cooked with Thai red chili peppers, garlic, and seasoned with a sweet and salty sauce and finished with fresh basil. It's a classic dish in Thai cuisine and can be found in restaurants and as a popular street food.

My version of this classic Thai dish has spectacular taste even with regular basil instead of Thai or holy basil. The sauce actually acts like a glaze as the chicken mixture cooks over high heat This Thai Basil Chicken is an incredibly fast and easy Thai recipe.

Traditionally, the chicken is not supposed to have a lot of sauce/gravy. It is more like a stir fry. Mine is saucy because the family like to soak the rice with the gravy.

Instead of serving the Thai Basil Chicken with steam or plain boiled rice, I decided to add lemon, lemon zest, and fresh basil to the basmati rice and it turned out delicious. It is an inventive and delicious way to jazz up plain 'ol white rice.
It was incredibly easy and by the end of the day, I was not even exhausted!

Traditionally, the chicken is not supposed to have a lot of sauce/gravy. It is more like a stir fry. Mine is saucy because the family like to soak the rice with the gravy.

Sarvat Hanif @sarvathanif

Canada

Traditionally, the chicken is not supposed to have a lot of sauce/gravy. It is more like a stir fry. Mine is saucy because the family like to soak the rice with the gravy.

Saved

Ingredients

45 minutes

2 servings

1/2 kgboneless chicken, cubed
2 tbsp.oil
1tbsp, garlic, minced
1/2 cupchicken stock
1 tbsp.corn flour/ starch
1 tsp.brown sugar
2 tbsp.oyster sauce
1tbsp, dark soya sauce
1tbsp, Thai red chillies, minced
To taste, salt
1tbsp, lemon juice
1 cupfresh basil leaves, finely sliced
1 cupchicken broth
1 cupwater
2 tbsp.lemon juice
1lemon zest
1 tsp.butter
1 cupbasmati rice
To taste, salt
To taste, white pepper powder
2 tbsp.fresh basil, chopped

Saved

Steps

45 minutes

1

In a wok, heat oil and fry garlic and red chilli mince for 15 seconds.
2

Add chicken and fry for 2 minutes on medium high flame. Keep stirring.
3

Mix corn flour/starch in chicken broth and add along with all the sauce, brown sugar, lemon juice and salt. Cook for a minute.
4

Turn off flame and add basil leaves.
Mix well. Serve hot with rice. Enjoy
5

Let’s make the rice: Heat chicken broth, water, lemon juice, lemon zest, and butter over medium-high heat until boiling.
6

Add rice and season with salt and white pepper.
7

Cover with a lid and reduce heat to low and cook for 20 minutes..
8

Remove the rice from the burner without removing the lid and let it sit for 5 minutes.
9

Carefully remove the lid and fluff rice with a fork.
10

Sprinkle with chopped basil then serve. Enjoy