This basil chicken is a dish which is very popular at many Asian and Chinese restaurants but it is at Thai restaurants that it is ubiquitous. Thai style stir-fry cooking will often use this as the basis for a whole host of other derivative dishes including various forms of stir-fry Satay.

The dish is served either as a main course on a bed of steamed rice or as a component of many popular Chinese banquets. Any way I don’t really care just as long as I can get my bowl full. For me it’s the honey that really gives this sweet basil chicken its signature palate.

Ingredients

• 2 Boneless Skinless Chicken Breast Fillets
• 2 Jalapeno Peppers
• 1 Cup of Fresh Whole Sweet Basil Leaves
• 1 Large Onion
• 5 Cloves of Garlic
• 1½ Tablespoons of Peanut Oil for Stir-Frying
• 3 Teaspoons of Soy Sauce (Kikkoman works well)
• 1 Teaspoon of Oyster Sauce
• ½ Teaspoon each of Freshly Ground Black Pepper and Raw Honey

Method

• Cut chicken breast fillets into small bite sized pieces
• Dice the onion
• Mince the garlic (a garlic press is the easiest and quickest way to do this)
• Cut Jalapeno peppers into large slivers (retaining the seeds)
• Dissolve the raw honey in 1 teaspoon of boiling water

Cooking:

1. Heat wok and then when its surface is smoking hot swirl in the peanut oil to coat the wok’s surface
2. After waiting a few seconds for the oil to heat stir in the minced garlic followed a few seconds later by the diced onion. Stir continuously at this stage.
3. Stir-fry the onion and garlic for about 20 seconds and then stir in the chicken breast fillet pieces. Stir-fry the chicken until it has changed color on the outside and is no longer pink on the inside (usually about 2 minutes or so depending upon the size of the chicken pieces).
4. Add the Jalapeno peppers and sprinkle the soy sauce over the mixture. Continue stir-frying for another 30 seconds or so.
5. Now splash in the oyster sauce and the fresh basil and toss and stir well
6. Continue stir-frying until the basil just begins to wilt and then stir in the honey hot water mixture. Toss well and continue stir-frying until the chicken is cooked through (depending upon the size of the chicken pieces this usually takes another 1½ to 2 minutes).
7. When chicken is cooked sprinkle the dish with the freshly ground black pepper and toss gently
8. Give the dish a final stir and then transfer it to a serving dish or spoon directly onto dinner plates loaded with a bed of non-sticky steamed white rice. Make sure you get all of the juices as well. Enjoy!