The Scoop
This Thai Chicken combines nostalgic flavors and quick cooking for a delightful reunion feast.
The first time I made this Thai Chicken was during a memorable rainy day. My best friend from college had just relocated to the city, and we scheduled a cozy reunion in my tiny apartment. I recall sifting through my pantry, ensuring I had a stash of Asian fish sauce and soy sauce, staples that remind me of our late-night dorm cooking adventures. As luck would have it, a local street vendor had fresh basil, which I knew would be the crowning glory. We marinated the chicken, the familiar aroma of garlic mingling with the fish sauce, instantly transporting us back to those simpler times.
With the rain pattering outside, turning my kitchen into a warm cocoon, we cooked the chicken pieces until they were splendidly infused with all the vibrant flavors. The trick we discovered was to ensure the wok was sizzling hot to lock in the juices, while constantly stirring to get an even sear. It felt like an impromptu dance. For a final touch, we tossed in the basil leaves, allowing their fragrance to meld perfectly with the soft onions and spicy chiles. Sharing stories and laughter, we plated the dish with care, topping it with the remaining fresh basil, a simple yet profound finish to our afternoon.
Looking back, that day was more than a meal; it was a reconnection to those cherished college days, drawing a savory line between the past and the future.
Ingredients
- 4 chicken breasts, boneless, skinless, and cut into 2-inch pieces
- 2 tablespoons Asian fish sauce
- 1 1/2 tablespoons soy sauce
- 1 tablespoon water
- 1 1/2 teaspoons sugar
- 2 tablespoons oil
- 1 large onion, thinly sliced
- 3 fresh red chiles, seeded and thinly sliced
- 3 cloves garlic, minced
- 1 1/2 cups lightly packed basil leaves, divided
Directions
- In a large bowl, mix the chicken, the fish sauce, the soy sauce, the water, and the sugar. Allow the chicken to marinate while you prepare the vegetables.
- Heat the oil over medium-high heat in a large frying pan or wok.
- Add in the onion and cook for 2 minutes, stirring frequently.
- Add the chiles and the garlic and cook for another 30 seconds.
- Remove the chicken from the marinade and add it to the hot pan.
- Cook the chicken until the internal temperature of the chicken reaches 165 degrees F, stirring the chicken regularly while it cooks, about 5-7 minutes.
- Pour the marinade into the skillet and cook for 30 seconds.
- Remove the skillet from the heat and stir in 1 cup of the basil.
- Plate the chicken and serve topped with the remaining basil.
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