Thai Basil Chicken with Coconut Lime Rice

On of my favorite dishes to order in Thai eateries is Basil chicken specially because its not coconut based. Its not that I don’t like coconut based curries or dishes, I love them, but I find restaurant curries very thick and lack flavor. After eating real Thai food in Thailand its hard to match the freshness and flavor of authentic food. Things like freshly made curry paste, fresh ground coconut milk or perhaps its the sultry tropical heat and the vacation mindset that I have been reminiscing lately makes me crave for those experiences.

This recipe is a riff on the classic Thai Basil Chicken and can be totally made vegetarian with tofu or tempeh. Simply pan fry a couple cups of cubed tofu or tempeh and follow the recipe. Pair it with coconut lime rice for some extra flavor or simple plain rice both are delicious.

Thai Basil Chicken with Coconut Lime Rice

INGREDIENTS

• 1lb boneless skinless chicken tenders or breasts, thinly sliced
• 4 cloves garlic, minced, about 1 teaspoon
• 1 fat inch ginger, minced
• 1 jalepeño sliced, optional for some heat
• 1 red bell pepper thinly sliced
• 1 cup broccoli, green beans or snap peas
• 1 medium onion quartered and petals separated 
• 1 tablespoon corn starch 
• 1 tablespoon maple syrup
• 1 tablespoons good quality low sodium organic soy sauce
• 1 tablespoon fish sauce
• 1-2 tablespoons chili paste (Sriracha or sambal oelek)
• 1 tablespoons tomato paste
• ADD ONS
• 1-2 Persian cucumber, sliced
• 1 mango thinly sliced 
• 1 lime wedge to squeeze on top
• 1 cup fresh Thai or regular basil if you can’t find Thai ones
• Coconut Rice for serving

INSTRUCTIONS

1. 2. In a medium bowl, toss together the chicken, cornstarch, and a pinch of black pepper. 3. To make the sauce. Combine the remaining 1/4 cup honey, the soy sauce, fish sauce, chili paste, ketchup, and sesame seeds. 4. Wipe the skillet clean. Heat the remaining 2 tablespoons of oil over medium heat. When the oil shimmers, add the chicken and brown all over, until it becomes crispy, about 5 minutes. Add the garlic, ginger, and peppers, cook another 2-3 minutes, until the garlic is fragrant. Pour in the sauce and bring to a boil over medium-high heat. Cook until the sauce coats the chicken, about 5 minutes.5. Remove from the heat and stir in the basil. Serve the chicken and sauce over bowls of rice. Top with cashews, additional basil, and cucumbers, if desired. Enjoy!

Coconut Lime Rice

• 1 cup Basmati or long grain rice
• 1 cup light coconut milk
• ½ -1 cup veggie or chicken broth, depending on the age of the rice
• zest from one whole lime
• salt and pepper as needed

• Wash 1 cup basmati rice till the water runs clear. Drain.
• Combine 1 cup about 8 oz coconut milk, ½ cup water or broth in a medium pan. Stir to combine, cover, and turn the heat down to the lowest setting.
• Cook the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered for another 15-20 minutes (no peeking inside). Add the zest of lime and fluff the rice with a fork.
• NOTE: cooking times of rice varies on the variety and age.