Spicy Thai Basil Chicken. Jennifer Manalili, City Times
Spicy Thai Basil Chicken. Jennifer Manalili, City Times

Thai food for a busy schedule

We are in the beginning of a new semester and this, for many students, means having to juggle school with work or maybe even both with time for family, friends, and other responsibilities. This change of pace in our schedules might be a little overwhelming and at the end of a long day the last thing many of us want to do is come home and have to figure out what to make for dinner.

Make this. I promise you will be able to make this amazing Thai dish in no time. You can cook it on the weekend and enjoy leftovers throughout the week or pull it together in just a few minutes on a week day. You will honestly be floored by how quickly you can put it together!

The chicken is juicy, slightly sweet and spicy because of the Sriracha, and wonderfully aromatic thanks to the garlic and one of my favorite herbs: basil.

So take it from me, a girl who used to make grilled cheese sandwiches in the microwave and learned how to cook by watching the Food Network, cooking can be easy even on the busiest of days . Don’t let your stomach settle for take-out and make this tonight!

Spicy Thai Basil Chicken

Adapted from FortheLoveofCooking.net and Cooking Light

Yields: 4 Servings

4 teaspoons canola oil

2 shallots, minced (or 1/4 cup minced yellow or red onion)

3 large boneless, skinless chicken breasts cut into 1 inch pieces

6 cloves of garlic, minced

1 tablespoon fish sauce

2 tablespoons soy sauce

4 teaspoons sugar

2 teaspoons Sriracha sauce or Sambal Oelek (Thai chili garlic sauce that can be found in the Asian aisle of most grocery stores.) Add more if you like it really spicy.

2 teaspoons water

1 teaspoon corn starch

1/3 heaping cup of sliced fresh basil leaves

1. Heat the canola oil in a large skillet or saute pan over medium high heat. Add the shallots or onion to the pan; cook for 30 seconds until fragrant. Add the chicken to the pan and cook for 7 to 8 minutes, stirring often, until cooked through. Add the minced garlic and cook, stirring constantly, for a minute.

2. In a small bowl, combine the fish sauce, sugar, soy sauce, Sriracha, water, and cornstarch together, stirring with a whisk.

3. Add the mixture to the chicken, and cook for a minute or until the mixture thickens, stirring to coat the chicken.

4. Remove from heat then add the fresh basil. Enjoy!

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  • U

    uphichetFeb 19, 2013 at 7:22 pm

    Your recipe is quite similar to our original recipe. I’m really surprised if you add fish sauce and soy sauce in the same recipe as both of them are added to obtain the salty taste. Maybe, using one is better. We never add the corn starch in Pad Gapao (Spicy stri fry basil), it’s always added in Thai-Chinese style cuisine to obtain more thickness. Only the holy basil leaves are use, but however I know that it seems difficult to find one in Europe and USA.
    Please visit the http://www.thaifoodz.com/spicy-stir-fired-pork-with-holy-basil-pad-kra-pao-moo/ to see the origianl one
    Guy from Bangkok/Thailand

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Thai food for a busy schedule