I didn’t know that a recipe I chose for a high school cooking class would later evolve into a Crouch family staple: a fiery Thai chicken dish loaded with basil.
I enjoyed many flavors of the original recipe, but there were some ingredients that I just couldn’t stomach. When I made the dish at home for a family dinner, I took the liberty of re-creating the recipe- my way.
And it turned out great! My favorite tweak to the recipe (besides ditching the oyster sauce) is the addition of sweet chili sauce, per my mom’s suggestion. Moms do know best.
My entire family loved this spicy chicken, and we’ve continued to make it for over a decade. This meal is flavorful, easy to prepare, and it packs some heat!
Spicy Basil Thai Chicken
Feeds 4-6 people
Prep: 15 minutes Cook Time: 20 minutes (~35 minutes total)
- 1/4 cup olive oil
- 5 cloves garlic
- 1 1/2 cups onions, chopped
- 3 lbs skinless, boneless chicken breasts cut into bite-size pieces
- 1 T white sugar
- 1/2 T – 1 1/4 T crushed red pepper flakes (more or less for the amount of heat you want. I personally use 1 T.)
- 2 T sweet chili sauce
- 1/2 cup dried basil leaves
- Sprinkle of salt and pepper
*Our favorite way to eat this dish is over rice (brown or white) with steamed mixed vegetables!
- Heat the olive oil in a large skillet over medium-high heat. Saute the garlic and onions until light brown.
- Mix in chicken, sugar, red pepper flakes, and sweet chili sauce. Stir occasionally. Cook until chicken is mostly white but not quite done.
- Add basil, and sprinkle with salt and pepper.
- Continue cooking and stirring until onions are tender and the chicken is golden brown and cooked throughout. Make sure juices run clear.
- Remove from heat and serve immediately over rice.
The last time I made this meal, I was able to use basil from my garden! I was really excited about that, because growing something in my first garden was a simple item on my bucket list.
We hope you love this recipe as much as we do!