Spicy Thai Basil Chicken | Recipe Cart

Name: Spicy Thai Basil Chicken | Recipe Cart
Total time: 45 min
Ingredients: 7 Garlic cloves – minced; 3-4 Shallots OR ¼ Red Onion – minced; 4-10 Red Chilies (Bird’s Eye chilies preferred, but any small hot red chilies will work), to taste – deseeded if less heat is desired and roughly chopped; 1-2 Green Chilies (Bird’s Eye chilies preferred, but any small hot green chilies will work), to taste – deseeded if less heat is desired and roughly chopped; 2 Chicken Breasts (about 400 grams / 14 ounces), boneless, skinless – diced into bite-sized pieces; 1 1/2 TSP Corn Starch; 7 TSP Low Sodium Light Soy Sauce (use gluten-free soy sauce or Tamari if needed); 2 TSP Shao Xing Rice Wine; 1 1/2 TSP Sweet Dark Soy Sauce (the thick and viscous type, use a gluten-free sweet soy sauce such as this one if needed); 1 TSP Sriracha Sauce; 1 TBLS Oyster Sauce (use a gluten-free oyster sauce if needed); 1 TBLS Fish Sauce; 1 TSP Brown Sugar; 1 TBLS Gochujang Hot Pepper Paste (Or use any gluten-free chili paste. Wholly Gochujang is a gluten-free version of this Korean hot pepper paste); A generous pinch of Crushed Red Chili Pepper flakes, to taste; A generous pinch of Black Pepper, to taste; 5 TBLS Peanut Oil (or any other oil with a high burning point); 1 TSP Chili Oil (optional); 1 1/4 TSP Sesame Oil; 3 Eggs (see notes*); 1 bunch (a little over 1 cup) Thai Sweet Basil leaves – picked off stems, then washed and pat-dried; 2-3 Thai Dried Red Chilies (optional), to taste – cut each into half to release more heat (omit if you’re not big on heat); ¼ cup + 2-3 TBLS Water (as needed)

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This Spicy Thai Basil Chicken is a quick and easy and super tasty weeknight stir-fry! Diced chicken breasts are tossed in a spicy, savory, and sweet sauce and s

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Ingredients

7 Garlic cloves – minced
3-4 Shallots OR ¼ Red Onion – minced
4-10 Red Chilies (Bird’s Eye chilies preferred, but any small hot red chilies will work), to taste – deseeded if less heat is desired and roughly chopped
1-2 Green Chilies (Bird’s Eye chilies preferred, but any small hot green chilies will work), to taste – deseeded if less heat is desired and roughly chopped
2 Chicken Breasts (about 400 grams / 14 ounces), boneless, skinless – diced into bite-sized pieces
1 1/2 TSP Corn Starch
7 TSP Low Sodium Light Soy Sauce (use gluten-free soy sauce or Tamari if needed)
2 TSP Shao Xing Rice Wine
1 1/2 TSP Sweet Dark Soy Sauce (the thick and viscous type, use a gluten-free sweet soy sauce such as this one if needed)
1 TSP Sriracha Sauce
1 TBLS Oyster Sauce (use a gluten-free oyster sauce if needed)
1 TBLS Fish Sauce
1 TSP Brown Sugar
1 TBLS Gochujang Hot Pepper Paste (Or use any gluten-free chili paste. Wholly Gochujang is a gluten-free version of this Korean hot pepper paste)
A generous pinch of Crushed Red Chili Pepper flakes, to taste
A generous pinch of Black Pepper, to taste
5 TBLS Peanut Oil (or any other oil with a high burning point)
1 TSP Chili Oil (optional)
1 1/4 TSP Sesame Oil
3 Eggs (see notes*)
1 bunch (a little over 1 cup) Thai Sweet Basil leaves – picked off stems, then washed and pat-dried
2-3 Thai Dried Red Chilies (optional), to taste – cut each into half to release more heat (omit if you’re not big on heat)
¼ cup + 2-3 TBLS Water (as needed)