On the menu today is Thai Basil Chicken, a relatively easy dish to make. This video will take you through the basic steps and I will also list the steps below. Here are the ingredients:
- 1 package of ground turkey or ground chicken or thinly sliced chicken (1.25 lb.)
- 1 large or 2 medium zucchinis
- 2-4 tomatoes (depending on size)
- 1 bunch of basil
- 1 onion
- 4-5 cloves of garlic
- 4-10 Thai chiles (or 3-6 Serrano chiles)
- 3-5 tbsp fish sauce
- 3-5 tbsp soy sauce
- 2 tbsp cooking wine
- 1 tsp sugar
- salt to taste
This recipe doesn't really require exact measurements, its hard to go wrong, and you can make adjustments based on your preference of spiciness, saltiness, fishiness, veginess, meatiness, and chunkiness.
- Start cooking your rice.
- Wash all the vegetables thoroughly.
- Slice the zucchini, tomato, and onion into pieces that are about the same size. Not too big or you can't get all the elements in one bites.
- Dice the garlic
- Slice the Thai/Serrano chiles to your preference. I prefer thin slices for even spice distribution. Remove seeds if you're a wuss. You could also halve them lengthwise or throw them in whole.
- Pluck the leaves of the basil stems.
- Heat a wok or pot on high and add a light coat of oil.
- Add the garlic followed by the onions and sauté for a couple minutes.
- Add the ground turkey (or chicken) and break it up a bit.
- Pour fish sauce, soy sauce, and cooking wine and sugar over the ground turkey, mix together. (I forgot to say I added sugar in the video!)
- Add sliced chiles and brown the meat for a few minutes until nearly cooked through.
- Add zucchini and tomatoes and mix in for a couple minutes.
- Add basil leaves and mix in.
- Taste it and see if it needs any adjustments to flavor. Sometimes a sprinkle of salt at the end is all it needs to bring out a lot of the flavor.
- Turn off heat.
Serve it however you like. Either by spooning it over rice, or transfer to a serving plate for self-service.
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