My garden has been really starting to pick up lately (*knock on wood*), overflowing (kinda) with parsley, cilantro, lettuce, and of course basil, which means that it’s about high time that I start using some of my homegrown herbs/lettuce/(and maybe someday peppers).
After thinking about all the awesome stuff I want to do with basil- pesto, caprese salad, strawberry-basil ice cream, tomato-basil soup, et cetera, et cetera, I decided that to start out, a Thai-inspired chicken and basil stir-fry would be the way to go. I’ve made a terrific riff on chicken-basil stir-fry before that uses shitake mushrooms (that I’ll make sometime soon), but I wanted to try something a little different, and so I came across a few recipes through Tastespotting that sounded promising. They are actually very similar to the one that I’ve made in the past. I love the both simplicity and complexity of this stir-fry. On one hand you have only two main ingredients- chicken and basil- very simple, but then you have the flavorings which give your taste buds a workout- sweet and spicy at the same time. It’s really awesome!
- I couldn’t find Bird’s Eye chilies- even at Whole Foods But the jalapenos still tasted delicious. Feel free to adjust the amount of peppers to your individual taste. I’d omit the seeds if you like milder food.
- Since I decided to make this recipe with my homegrown basil in mind, I used my Italian Basil rather than the Thai basil which has a slightly different flavor, and whose flavor is more stable when cooked, but I think that the Italian basil works just fine, and has great flavor in this dish. I also decided to use some of my Red Rubin basil which has a slightly stronger flavor than the sweet basil, and worked awesomely in this dish as well!
- I served my stir-fry over Jasmine rice, but you could serve this in lettuce wraps if you wanted to, or even over pasta.