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Thai Basil Chicken with Snap Peas and Jasmine Rice
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Large skillet
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound boneless skinless chicken breast, thinly sliced
  • 2 cups snap peas, trimmed
  • 4 cups cooked jasmine rice
  • 1 cup Thai basil leaves
  • 3 cloves garlic, minced
  • 2 red Thai chilies, thinly sliced
  • 2 tablespoons fish sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons vegetable oil

Instructions
 

  • Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sliced chilies and stir for 30 seconds until fragrant.
  • Add the sliced chicken to the skillet. Cook for 4 to 5 minutes, stirring often, until the chicken is lightly browned and cooked through.
  • Stir in the fish sauce, oyster sauce, and soy sauce. Toss everything together so the chicken is evenly coated.
  • Add the snap peas and cook for another 2 minutes, stirring frequently, until the peas are bright green and still crisp.
  • Remove the skillet from the heat and fold in the Thai basil leaves until they just wilt.
  • Divide the cooked jasmine rice among four plates or bowls. Spoon the chicken and snap pea mixture over the rice and serve right away.

Notes

Use fresh Thai basil rather than regular basil for the signature sweet and peppery taste. If the dish tastes too salty, add a squeeze of lime at the table to balance the flavors. Leftovers reheat well in a skillet with a splash of water to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Large skillet, Cutting board, Knife