Thai Basil Chicken Stir-Fry with Bell Peppers
This is one of those recipes that's greater than the sum of its parts. The flavors are bold yet balanced, with savory chicken, fresh herbs, gentle heat, and just a touch of sweetness in every bite. Because it's a dry stir-fry, every ingredient keeps its own texture, making it just as good for leftovers as it is the night you make it.
Servings: FOUR
INGREDIENTS
1 pound ground chicken, preferably thigh meat
2 tablespoons avocado oil
1 large shallot, diced
1 large red bell pepper, diced
1 large green bell pepper, diced
4 garlic cloves, minced
3 Thai red chiles, thinly sliced (optional)
2 tablespoons tamari
1 1/2 tablespoons fish sauce
1 1/2 tablespoons honey
2 tablespoons water
1 1/2 teaspoons sambal oelek
2 1/2 to 3 cups Thai basil leaves
1 lime, cut into wedges
Steamed jasmine rice, for serving
PREPARATION
Heat a large stainless steel or cast iron skillet over medium-high heat. Add the avocado oil. Add the diced shallots and cook for 8 to 10 minutes, stirring often, until deeply golden and caramelized. Stir in the bell peppers and cook for 3 to 4 minutes until just tender.
Add the garlic and Thai chiles (optional) and cook for 30 seconds, stirring constantly, until fragrant.
Add the ground chicken and season lightly with salt and black pepper. Spread it into an even layer and cook undisturbed for 4 to 5 minutes until well browned on the bottom. Break the chicken into bite-size pieces and continue cooking until no pink remains.
Whisk together the tamari, honey, fish sauce, water, and sambal oelek. Pour the sauce into the skillet and toss until the chicken and vegetables are lightly coated. Cook for 1 to 2 minutes until the liquid has mostly evaporated. This should be a dry stir-fry, not a saucy one.
Remove the skillet from the heat. Fold in the Thai basil until just wilted.
Plate: Spoon over steamed jasmine rice and serve with lime wedges for squeezing over the top.
Notes:
Thai basil is worth seeking out for this recipe. Its peppery, lightly licorice-like flavor is what makes this dish so distinctive. If you can't find it, sweet basil is the best substitute.
Take the time to caramelize the shallots. The extra few minutes add a rich sweetness that balances the salty, spicy flavors and makes the entire stir-fry taste more complex.
Because this is a dry stir-fry, cook until the sauce has nearly evaporated. The chicken and vegetables should be lightly glazed, not swimming in sauce.
