Chicken With Thai Basil

August 20, 2011

A sweet basil cultivar native to subtopical southeast Asia, thai basil is a member of the family Lamiaceae—kin to such garden staples as rosemary, sage, mint, lavender, oregano, marjoram, savory, and thyme. Thai basil (Ocimum basilicum var. thyrsiflorum) features a square purple stem and slightly downy, densely aromatic, purple flushed leaves that grow in spear-like pairs opposite to one another. It tends to be more stable and less flimsy under high cooking heat than standard Genovese sweet basil.

To keep basil vibrant, trim the stems on the bias as you would hothouse flowers, then plunge the bunch in a tall glass of water. Loosely cover the basil with a plastic bag and store on the counter. This keeps moisture in, while allowing the naturally produced and leaf browning ethylene gas to escape. Alternatively but often not as effectively, you can wrap the trimmed stems in a slightly wet paper towel and store the basil in a sealed plastic bag in the refrigerator.

Although basil’s celebrity could lead to smugness, this dish is without conceit.

CHICKEN WITH THAI BASIL

1 lb boneless, skinless chicken thighs, cut into 1/2″ pieces
3 T fish sauce
2 T oyster sauce
1 T raw sugar
1/2 T honey
40 leaves Thai basil

2 T peanut or canola oil
4 cloves fresh, plump garlic, peeled and crushed

4 Thai bird chiles, stemmed and minced

In a small bowl, marinate chicken with the fish sauce, oyster sauce, sugar, honey and 10 basil leaves.

Heat wok over medium high heat and add oil. Once heated, add the garlic. Once the garlic is fragrant but not browned, remove and discard. Then, add the marinated chicken and stir fry until the chicken is just no longer pink. Add remaining basil leaves and chilies and cook until chicken is cooked through, about another 2 minutes.

Serve over jasmine rice, white rice or rice noodles.

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