Spicy Basil Chicken

I found this tasty recipe in the April 2012 issue of Cooking Light and I am so glad I made it. Not only was it super quick and simple to make, it tasted fantastic too. I served this dish with brown rice for a healthy and delicious meal. I added more sriracha sauce to my husband and my portion for an extra spicy kick and we loved it! I think my favorite part of the dish was the fresh basil – it tasted so good with the spicy chicken. We all, kids included, loved this recipe.

Heat the canola oil in a large skillet over medium high heat.  Add shallots to the pan; cook for 30 seconds or until fragrant. Add the chicken to the pan; cook for 7-8 minutes, stirring often, until cooked through.  Add the minced garlic and cook, stirring constantly, for 1 minute.

Combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch together, stirring with a whisk.  Add the mixture to the chicken, and cook for 1 minute or until the mixture thickens, stirring to coat chicken.  Remove from heat then add the fresh basil.  Serve immediately.  Enjoy.

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Spicy Basil Chicken

Yield: 4

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

2 tsp canola oil
2 shallots, minced
3 boneless skinless chicken breasts, cut into 1 inch pieces
3 cloves of garlic, minced
1/2 tbsp fish sauce
1 tbsp soy sauce
2 tsp sugar
1 tsp sriracha sauce, more if you want it really spicy
1 tsp water
1/2 tsp cornstarch
1/3 cup of sliced basil leaves

Directions:

Heat the canola oil in a large skillet over medium high heat. Add shallots to the pan; cook for 30 seconds or until fragrant. Add the chicken to the pan; cook for 7-8 minutes, stirring often, until cooked through. Add the minced garlic and cook, stirring constantly, for 1 minute.

Combine the fish sauce, sugar, soy sauce, sriracha, water, and cornstarch together, stirring with a whisk. Add the mixture to the chicken, and cook for 1 minute or until the mixture thickens, stirring to coat chicken. Remove from heat then add the fresh basil. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light - April 2012

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38 Responses to “Spicy Basil Chicken”

  1. 1

    Kris — April 3, 2012 @ 9:55 pm

    I would have to leave out the spicy sauce, but MAN does that look good! I love fresh basil in so many things. It just adds such freshness, and pretty color! I am going to make this……FOR SURE!!!
    XO Kris

    [Reply]

  2. 2

    Chung-Ah | Damn Delicious — April 3, 2012 @ 10:12 pm

    I will never, ever turn down a dish that involves Sriracha :)

    No but seriously, great dish, Pam. I love how easy is to make, which is perfect for weeknight meals.

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  3. 3

    Diane — April 4, 2012 @ 1:32 am

    That looks almost too good to eat LOL Happy Easter Diane

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  4. 4

    Carmen Rosa — April 4, 2012 @ 2:09 am

    Oh my.. that chicken looks absolutely amazing! A great flavor combination too……I love oriental flavours !!!!
    I´m so glad to read yoy again……..
    Regards from “Mi cocina”…..”Your ktchen”

    [Reply]

  5. 5

    Martha — April 4, 2012 @ 2:13 am

    Yum!! Love the flavor combo! The spicy sauce would be my pick too! ~welcome back :) hope you have a wonderful day!

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  6. 6

    lenia — April 4, 2012 @ 2:46 am

    Fantastic recipe!Basil is so aromatic!Have a lovely day,dear!

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  7. 7

    Iain — April 4, 2012 @ 3:53 am

    When you say 1 Sriracha Sauce what unit are we talking about? A teaspoon or a bottle?

    [Reply]

  8. 8

    Kim in MD — April 4, 2012 @ 4:23 am

    This looks so delicious! I am making this for dinner tonight, although what I am really craving is Fork’s polenta with wild mushrooms! ;-)

    [Reply]

  9. 9

    For the Love of Cooking » Spicy Basil Chicken | Organic Rapeseed Oil — April 4, 2012 @ 4:27 am

    [...] 7-8 minutes, stirring often, until cooked through. Add the minced … … Excerpt from: For the Love of Cooking » Spicy Basil Chicken ← Flax Meal Cinnamon Muffins | [...]

  10. 10

    Blond Duck — April 4, 2012 @ 4:49 am

    That sounds awesome!

    [Reply]

  11. 11

    Jenn's Food Journey — April 4, 2012 @ 5:21 am

    Basil chicken is one of my favorite dishes. There is a Thai restaurant out here that anytime I go to.. Basil chicken is what I order! I’ve made it before, but not exactly like this.. will definitely be trying this one!

    [Reply]

  12. 12

    Emily — April 4, 2012 @ 6:33 am

    Sounds good! “1 sriracha sauce” – how much did you mean here? Thanks for clarifying, I’d like to make this next week!

    [Reply]

  13. 13

    Mikaela Cowles — April 4, 2012 @ 8:30 am

    I’m always looking for stir fry recipes with lots of flavor and minimal salt. This looks like it fits the bill. Thanks!

    [Reply]

  14. 14

    Rebecca — April 4, 2012 @ 8:52 am

    I love ordering spicy basil chicken when we go out! There is this one place that serves it with eggplant and thinly sliced hot red peppers – absolutely delicious!

    [Reply]

  15. 15

    Loveforfood — April 4, 2012 @ 9:35 am

    OH i am so drooling…this is insanely good!

    [Reply]

  16. 16

    Stephanie — April 4, 2012 @ 10:23 am

    Wow seems really delicious !!!

    xxx
    stephaniehadrath.blogspot.com
    shbyhadrath.blogspot.com

    [Reply]

  17. 17

    Marjie — April 4, 2012 @ 11:41 am

    Fast, easy, and another great use for chicken! Looks good, Pam.

    [Reply]

  18. 18

    Georgia @ The Comfort of Cooking — April 4, 2012 @ 12:07 pm

    Welcome home, Pam! This looks like an absolutely delicious dish, and definitely along the lines of what I’ve been craving lately. Your kids are very lucky taste-testers!

    [Reply]

  19. 19

    Kulinarna — April 4, 2012 @ 12:49 pm

    I am a big fan of spicy chicken. Your combination promises to be a tasty event. I will test it together with my family. It seems, it’s time for a spicy chicken of yours.

    [Reply]

  20. 20

    Chelsea — April 4, 2012 @ 3:31 pm

    What a PERFECT way to help me use up leftover basil! I love spicy chicken and this sounds delicious.

    [Reply]

  21. 21

    KET67RN — April 4, 2012 @ 4:09 pm

    Please clarify for us, what is the unit of measure for the “1 sriracha sauce.” Thanks.

    [Reply]

  22. 22

    mandy — April 4, 2012 @ 4:55 pm

    This looks delicious! I’ve been on a chicken kick lately. Thanks for a fun new way to fix it.

    [Reply]

  23. 23

    Joanne — April 4, 2012 @ 5:20 pm

    I’ve been debating making this with tofu instead of chicken! Glad to hear that it was a hit!

    [Reply]

  24. 24

    The UDG — April 4, 2012 @ 6:59 pm

    I miss having a TJ’s close by.

    [Reply]

  25. 25

    Maria — April 4, 2012 @ 7:31 pm

    Basil makes everything better!

    [Reply]

  26. 26

    Deena @ stay at home FOODIE — April 4, 2012 @ 8:08 pm

    I love stir frys… They come together so nicely. The fresh basil sounds delish.

    [Reply]

  27. 27

    Words Of Deliciousness — April 4, 2012 @ 8:28 pm

    Yum, this looks so good. I would love the fresh basil too.

    [Reply]

  28. 28

    Rhonda — April 4, 2012 @ 8:48 pm

    I will definitely be sharing this with my sister as well as trying it. Her kids are all about sriracha!

    [Reply]

  29. 29

    Angie@Angie's Recipes — April 4, 2012 @ 9:44 pm

    Missed your recipe ;-) I adore basil chicken too…and love it when it’s spiced up! Very appetizing!

    [Reply]

  30. 30

    Nevine @ Tableya — April 4, 2012 @ 11:48 pm

    I can’t believe how easy and quick it is.

    [Reply]

  31. 31

    Candace — April 5, 2012 @ 6:00 am

    I was just looking through that magazine and this recipe caught my eye, as well. It looks soooo good. Thank you for sharing your review. It will definitely be the first recipe that I try from that book. I will definitely be adding the extra sriracha to ours!

    [Reply]

  32. 32

    Mama B — April 5, 2012 @ 9:05 am

    Oh yum! I just pinned this to my “food that nourishes” board. I grow Thai basil every summer, which will be perfect in this. Toasted cashews will be too. Thanks for sharing!

    [Reply]

  33. 33

    vanillasugarblog — April 6, 2012 @ 5:33 pm

    excellent addition.
    and next time? can we add some roasted cashews? for me? lol
    i thought i was getting all your posts via the blogger feed, but i’m not.
    i wonder why?

    [Reply]

  34. 34

    Chris — April 14, 2012 @ 9:51 am

    This reminds me of the cashew nut basil dish that Alexis gets at our favorite Thai dish (minus the cashew, of course). It looks great and I have basil almost ready for harvesting.

    [Reply]

  35. 35

    Tricia — April 16, 2012 @ 9:40 am

    Pam,
    Made this the other night, when i saw you post it i was happy to have all the ingredients on hand! It turned out fabulous! And was super fast and easy!!
    Thanks!!!

    [Reply]

  36. 36

    Michael — May 21, 2012 @ 5:17 pm

    This was incredible! I made it with your sesame sugar snap peas and a little wild rice. I skipped the fish sauce, increased the basil a bit, and went wild with chili paste. We have to save the leftovers to take for lunch tomorrow, but it’s difficult!

    [Reply]

  37. 37

    Erin — September 19, 2012 @ 5:15 pm

    My husband made this for dinner tonight. We both really liked it. Thank you!

    [Reply]

  38. 38

    Thai Takeout…..at home!!! | cookingwithatwist — October 18, 2012 @ 1:50 pm

    [...] **Recipe credit: For The Love of Cooking [...]

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