Thai Basil Chicken from the Wok

Thai basil chicken is a quick wok dish with plenty of garlic, chili and fresh basil. Simple jasmine rice goes well with it.

By yumbelo-Küche · 2 servings · 25 minutes

Ingredients

• 300 g chicken breast fillet
• 3 Stück garlic cloves
• 2 Stück red chilies
• 1 Stück shallot
• 1 Stück red bell pepper
• 2 EL soy sauce
• 1 EL rice vinegar
• 1 TL brown sugar
• 1 Bund Thai basil
• 2 EL cooking oil
• 150 g jasmine rice
• salt
• pepper

Method

1. Rinse the jasmine rice thoroughly in a sieve, then bring it to a boil in a pot with about 300 ml of water and a pinch of salt. Cover and simmer over low heat for about 12 minutes, then let it steam for 5 minutes.
2. Cut the chicken fillet into thin strips or small cubes and season with salt and pepper.
3. Finely chop the garlic and shallot. Slice the chilies into fine rings. Cut the bell pepper into bite-sized pieces.
4. Stir together the soy sauce, rice vinegar and sugar in a small bowl.
5. Pick the basil leaves off the stems and finely chop the stems.
6. Heat the wok over high heat, add 1 tbsp oil and stir-fry the chicken for 4 to 5 minutes until cooked through. Remove it.
7. Add the remaining oil to the wok. Stir-fry the shallot, garlic, chili and basil stems for 30 seconds until fragrant.
8. Add the bell pepper and stir-fry for 2 minutes. Return the chicken to the wok.
9. Pour the sauce mixture over everything, toss well and stir-fry vigorously for 1 more minute.
10. Remove from the heat, fold in the basil leaves and serve with the rice.