Ingredients
- 3 cups white rice
- 1 (4-pound) whole chicken, cut into parts
- 2 tablespoons canola oil
- 1 medium onion, sliced
- 1 green bell pepper, sliced
- 1 small serrano chile pepper, sliced in half
- 1 tablespoon chopped garlic
- 2 teaspoons brown sugar
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons fish sauce
- 1 cup fresh basil leaves
- 1 lime, zested and juiced, (zest reserved for Rice Pudding with Coconut Milk recipe)
Directions
Put the rice into a medium pot and pour in 6 cups cold water. Put the pot over medium-high heat, cover, and bring to a boil. Reduce the heat to a simmer and cook until the water is absorbed, 20 to 30 minutes. (Reserve 2 cups cooked rice for Rice Pudding with Coconut Milk recipe.)
Remove the chicken breasts from the bone and slice into thin strips. (Reserve the bones and the legs, thighs, and wings for Round 2 Recipe Coconut Chicken Soup.) In a large wok or skillet over high heat, add the oil. When the oil is hot, add the chicken and stir-fry until it is almost completely cooked through, 3 to 4 minutes. Add the onions and peppers and cook until slightly softened but still crisp, about 3 minutes. Add the chile and garlic and cook 1 minute.
To a bowl, add 2 tablespoons water, sugar, soy sauce, and fish sauce. Stir and pour over the chicken and onions and cook for another minute. Add the basil and remove from the heat once it has wilted. Add the lime juice into the chicken mixture and stir. Serve hot over rice.
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By chopady
on April 30, 2012
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I tripled the sauce, added shelled edamame, red bell pepper, left out the chile pepper, and it was delicious! Oh, and I didn't use skin-on chicken, so I simply dredged the cut-up chicken in flour and browned it that way. It didn't affect the flavor or texture of the chicken one bit, but it helped the sauce to really thicken up later. Only be careful - it does tend to stick to the pan a bit more.
By meaujero_5071991
Chicago, IL
on January 25, 2012
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My first time trying to cook a Thai dish at home - it's so expensive when you go out to eat or take-home! I agree with the other reviewers- triple the sauce and double the basil! Also, since chicken breast tends to be dry and hard to flavor - I recommend marinating the chicken in the a few teaspoons of the sauce you made for about 30minutes in the refrigerator. In the meantime you have enough time to cook the rice and chop veggies. I added a few slivers of jalapeno for a kick.
All in all, this was a really tasty dish for beginner Thai home cooks
By cdomin01
Lawrence, KS
on September 11, 2011
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I also agree to the bland taste. I was so excited when I started because a friend dropped off a load of basil on my kitchen counter top and the smell drove me crazy.
Maybe some dark meat instead of the breast. And the sauce needs to be thicker. Will give it one more try with double the basil and perhaps a peanut based thicker sauce. I used lime zest in my rice and that was good; coconut milk for the rice??
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