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.