Recently I spent the weekend at my friend’s beach house out on Long Island. It was a wonderful weekend, and I got to spend some much needed time at the beach. As I was packing up my things to leave, she asked if I wanted any basil. Fresh Basil? Of course! Our poor basil plants (I say ours, but it is really Bret’s garden), along with our entire garden, died out while we were vacationing in Florida. Thrilled to have some freshly picked herbs, I filled up an entire bag of basil, along with one fresh red pepper. For the past month I have been on a huge Thai kick, so I decided to make this low calorie meal.
Spicy Thai Basil Chicken
- 2 tablespoons chili oil
- 3-4 cloves garlic, minced
- 1 (4 oz.) can chopped green chile peppers (or fire roasted green chile peppers)
- 1 pound skinless, boneless chicken breasts – cut into bite-size pieces
- 1 1/2 teaspoons white sugar
- 1 teaspoon black pepper
- 5 tablespoons oyster sauce
- 1 cup fresh mushrooms, sliced
- 1 cup chopped onions
- 1 chopped red pepper
- 1 chopped green pepper
- 1 bunch fresh basil leaves (about 60 leaves or 1 cup packed basil)
- Heat the oil in a skillet over medium-high heat. Add the garlic and chile peppers until garlic is golden brown. Mix in chicken, sugar, and pepper. Cook until chicken is no longer pink, but not done.
- Stir oyster sauce into the skillet. Mix in mushrooms, onions, red peppers, green peppers, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.
This turned out delicious, with a good amount of spice to it. It goes wonderfully over rice, but I chose to eat it by itself. I put a bunch of vegetables in it to make it into a meal, but if you aren’t all about the veggies, you can leave some out, and the taste of the chicken would still be delicious.
Quick Basil Tip: If you have fresh basil, and want to keep it fresh longer, you can put it in a cup of water, and it will stay fresh over a week (and will actually grow some roots!).