Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Thai Basil Chicken with Sauce
A vibrant and aromatic Thai dish featuring tender chicken cooked in a rich, savory sauce with fresh basil and traditional Thai spices. This quick stir-fry delivers authentic Thai flavors with a perfect balance of heat, sweetness, and umami that pairs beautifully with jasmine rice.
40 min
Easy
4 servings
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Taste Profile
Sweet5/10
Salty7/10
Sour3/10
Umami8/10
Spicy6/10
🥄 Texture
Tender, bite-sized chicken pieces in a glossy, slightly thickened curry sauce that coats each morsel. Red bell pepper and diced onion provide occasional crunchy contrasts while the wilted basil adds soft, leafy notes.
👃 Aroma
Fragrant top notes of garlic, Thai basil and kaffir lime leaves mingle with warm red curry spices and a faint coconut/creamy background from the sauce. A savory, fish-sauce/umami undercurrent rounds out the bouquet with a gentle chili heat on the nose.
🍷 Pairs Well With
Off-dry Riesling or Gewürztraminer to balance heat and salt; alternatively a crisp lager (e.g., Singha) or unsweetened jasmine iced tea for a nonalcoholic option.
🥗 Side Dishes
Steamed jasmine rice or rice noodles, a light cucumber salad or som tam (green papaya salad) for acidity and crunch, and simple steamed Asian greens (bok choy or gai lan) to balance the richness.
Ingredients(14 items)
- 12 cups sauce (Thai red curry or similar)
- 21.5 pounds chicken breast (diced into 1-inch cubes)
- 31 cup fresh Thai basil leaves (loosely packed)
- 43 cloves garlic (minced)
- 52 tablespoons fish sauce
- 61 tablespoon palm sugar (or brown sugar)
- 72 Thai red chilies (sliced)
- 81 cup chicken broth
- 92 tablespoons vegetable oil
- 101/2 cup onion (diced)
- 111 red bell pepper (diced)
- 123 kaffir lime leaves (optional, torn)
- 131 tablespoon lime juice
- 141 teaspoon cornstarch (mixed with 2 tablespoons water for slurry)
Nutrition Information(per serving)
385
Calories
38g
Protein
16g
Carbs
18g
Fat
Instructions
- 1
Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering.
- 2
Add the minced garlic and sliced Thai chilies to the hot oil, stirring constantly for about 30 seconds until fragrant.
- 3
Add the diced chicken cubes to the wok, spreading them in a single layer. Cook for 3-4 minutes without stirring, allowing them to develop a light golden color.
- 4
Stir the chicken and cook for another 3-4 minutes until mostly cooked through.
- 5
Pour in the 2 cups of Thai sauce, stirring well to coat all the chicken pieces evenly.
- 6
Add the diced onions and red bell pepper to the wok, mixing thoroughly with the sauce.
- 7
Pour in the chicken broth and add the fish sauce and palm sugar, stirring until the sugar dissolves completely.
- 8
Add the torn kaffir lime leaves if using, and bring the mixture to a gentle simmer.
- 9
Reduce heat to medium and simmer for 8-10 minutes, allowing the flavors to meld and the sauce to reduce slightly.
- 10
Taste the sauce and adjust seasoning with additional fish sauce or lime juice as needed.
- 11
Stir in the cornstarch slurry slowly while stirring constantly until the sauce reaches your desired thickness (about 1-2 minutes).
- 12
Remove from heat and gently fold in the fresh Thai basil leaves, reserving a few for garnish.
- 13
Transfer to a serving bowl and garnish with remaining fresh basil leaves.
- 14
Serve immediately over jasmine rice or with rice noodles.
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