As I was making my desserts this afternoon for this month’s gourmet club, it occurred to me that in all of June’s travel-related craziness, I never blogged my dishes from last month’s Thai-themed gourmet club. They’re too good not to share!
I was initially a bit nervous about today’s dish – Thai Chicken with Basil – because it isn’t something you make ahead. As many of you know, I prefer to do as much as I can ahead of time when entertaining to keep my kitchen space clean and my stress level low. My kitchen is a gathering place and it isn’t a space I can close off, so cooking with company present involves putting on a bit of a show.
Thankfully, this dish was pretty easy to throw together. Here are the “prep steps” I took to make things as easy as possible (everything was stored in an airtight container in the refrigerator):
- I cut the chicken breasts and stored them separately.
- I combined the fish sauce, soy sauce, water, and sugar in a small container.
- I cut the onion and stored it separately.
- I seeded and sliced the chiles, minced the garlic, and stored them together.
- I washed the basil and stored it separately.
1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
2 tablespoons Asian fish sauce (nam pla or nuoc mam)
1 1/2 tablespoons soy sauce
1 tablespoon water
1 1/2 teaspoons sugar
2 tablespoons cooking oil
1 large onion, cut into thin slices
3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
3 cloves garlic, minced
1 1/2 cups lightly packed basil leaves
In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
Oh, this dish is really yummy. There’s a hint of sweet, a hint of heat, and the sauce is delightfully salty (not overpoweringly so). The chicken came out nicely cooked, and I love the tender onions and fresh basil. I didn’t take time to photograph the dish during gourmet club, so I gladly made it again the following week because we enjoyed it so much. If you’re a fan of Thai food, give this one a try!
TIPS: When I was working on this recipe in May, SuperTarget was the only grocery store I found that carried red chiles. (They were Fresno chiles, specifically.) I’m seeing them in King Soopers/Kroger these days as well.
Recipe link: Thai Chicken with Basil