This easy recipe for Thai Basil Chicken (Ga Xao La Que) makes a delectable chicken dish with red bell peppers, onions and fragrant herbs in 30 minutes or less. Quick to prep and easy to cook, it's a wonderful option for a busy weekday meal.
Core the red bell pepper. Cut the pepper into strips and then into bite-sized pieces. Cut the yellow onion into wedges and then into small chunks. Separate the green onion root from the stems. Cut the stems into 1-inch sections. Set all the vegetables aside for now.
Cut the chicken thighs into strips about 1-inch thick. Cut the strips into bite-sized pieces.
In a medium bowl, add the cut chicken, 1 Tbsp oyster sauce, 1 tsp fish sauce, 1/2 Tbsp minced garlic and 1/4 tsp crushed red pepper flakes. Toss together combining everything well.
Heat a medium wok over High heat. Add the vegetable oil and remaining 1/2 Tbsp minced garlic and stir-fry quickly for 15 seconds. Add the chicken and stir-fry quickly for 1 minute, searing the outside of the chicken. Reduce the heat to Medium and continue stir-frying the chicken until it's no longer pink inside, approximately 4-5 minutes. Add the red bell peppers and onions and toss together. Season with 1 Tbsp oyster sauce, 1 tsp fish sauce, and 1/4 tsp crushed red pepper flakes. Combine together and continue cooking for 2 minutes.
Turn off the heat. Add the green onion stems and Thai basil. Toss together gently. Add ground black pepper.
Transfer to a large serving plate and garnish with more fresh Thai basil.
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