1poundsskinlessboneless chicken breasts, cut into bite-size pieces
1tablespoonsfish sauce or more adjust to taste
3/4cupfresh basil leavesabout 10 or more leaves
If you are serving with rice start cooking the rice before you start making the chicken
Heat oil in a wok or saucepan swirl to coat pan and then add onions, garlic, sriracha sauce and pepper flakes sauté until fragrant. About 2 to 3 minutes. Be careful not to let it burn
Add chicken, cook until chicken is longer pink and it is slightly brown. You may add a little water , if desired to prevent burns.
Then add soy sauce, sugar and fish sauce- continue cooking until the sauce thickens and the chicken is fully cooked.
Finally stir in the basil leaves. Turn off the heat once the leaves are wilted.
Transfer to a serving plate and serve with rice.
Thai basil chicken is pretty spicy while this one has quite a kick to it; it is definitely on the mild side. Instead of using the “super hot” red chili pepper, I sub with sriracha sauce and pepper flakes.
If you are heat seeker definitely add more chili sauce or use the spicy red chili, if you can find them.
For an extra special touch, light fry basil until crispy and use as garnish.