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Thai-Style Chicken With Basil (Cook's Illustrated) Recipe

Thai-Style Chicken With Basil (Cook's Illustrated) Recipe

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Thai-Style Chicken With Basil (Cook's Illustrated)

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Ingredients:

Serving

2 cups fresh basil leaves
3 medium garlic cloves, peeled
6 thai green chili
2 tbsp fish sauce, plus extra for serving
1 tbsp oyster sauce
1 tsp white vinegar, plus extra for serving
1 tbsp sugar, plus extra for serving
1 lb boneless skinless chicken breast , cut into 2-inch pieces
3 medium shallots, peeled and thinly sliced (about 3/4 cup)
2 tbsp vegetable oil
red pepper flakes , for serving

Directions:

Process 1 cup basil leaves, garlic and chiles in food processor until finely chopped, 6 to 10 1-second pulses, scraping down the bowl with a rubber spatula as needed (turn off processor first!).
Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl.
Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into approximate 1/4-inch pieces, six to eight 1-second pulses. [ NOTE: I used a blender and it started to make the chicken mushy, which was *not* what you want here. I stopped immediately and ended up hacking away at the remains with a cleaver. :o) ] Transfer to medium bowl and refrigerate 15 minutes.
Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 minutes; if it doesn't, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5-8 minutes.
Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.
Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes and vinegar separately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	255.49 Kcal (1070 kJ)
Calories from fat	93.09 Kcal
		% Daily Value*
Total Fat	10.34g	16%
Cholesterol	66.89mg	22%
Sodium	1206.6mg	50%
Potassium	668.11mg	14%
Total Carbs	17.98g	6%
Sugars	8.94g	36%
Dietary Fiber	2.76g	11%
Protein	26.14g	52%
Vitamin C	9.5mg	16%
Iron	1.3mg	7%
Calcium	65.8mg	7%

Amount Per 100 g
Calories	109.33 Kcal (458 kJ)
Calories from fat	39.84 Kcal
		% Daily Value*
Total Fat	4.43g	16%
Cholesterol	28.63mg	22%
Sodium	516.36mg	50%
Potassium	285.91mg	14%
Total Carbs	7.7g	6%
Sugars	3.83g	36%
Dietary Fiber	1.18g	11%
Protein	11.19g	52%
Vitamin C	4.1mg	16%
Iron	0.6mg	7%
Calcium	28.1mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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