I harvested the last of my basil the other day and immediately put all of it to good use in this flavorful Thai-inspired basil chicken. Oscar says it is even more awesome as leftovers for lunch the next day.
Ingredients:
4-5 cloves garlic, minced fine
1/2 cup or so of finely minced red peppers, sweet and/or hot (I used a combination)
zest of one lemon and/or lime
2-3 Tbsp vegetable oil
2 pieces boneless, skinless chicken breast, minced fine or ground
1 Tbsp sugar
1-2 Tbsp fish sauce
2-3 Tbsp soy sauce
fresh whole basil leaves, at least 2-3 generous handfuls (the amount of my harvest, shown above, was not quite enough basil for me)
juice of one lemon or lime
Bibb lettuce leaves
Heat oil over medium-high heat. Add garlic, peppers, and zest; stir-fry for one minute. Add chicken and cook thoroughly, mixing and breaking up with a spoon as necessary. When chicken has fully cooked and browned, mix in sugar, fish sauce, and soy sauce. Then add basil leaves.
Cook and stir until basil leaves have wilted, and then squeeze the lemon or lime juice over the basil chicken mixture. Scoop mixture into lettuce leaves and serve.
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