Spicy Yassa Thai Basil Chicken
Our take on this Asian classic is quite spectacular – the flavors are bold, potent and tease every sensation – there is savory, sweet, tangy, crunchy and spicy – all intertwined beautifully. Takes less than thirty minutes from start to finish and you’ll never want to order it again from your favorite Asian bistro – it’s that amazing! Double the recipe and you’ll be set for the week.
- ½ jar Yassa Signature Onion Simmer Sauce
- 1 medium red onion finely sliced
- 2 Tbsp oil
- 1-pound ground chicken (8% fat)
- 6-8 red Thai chilies deseeded and finely sliced (or as much as you can handle)
- 1 Tbsp fish sauce
- ½ tsp dark soy sauce
- 1 tsp sugar
- 1 cup tightly packed Holy Thai Basil Leaves
- Crispy fried egg (optional)
- Prepare the sauce first by whisking together in a medium glass bowl – Yassa sauce, fish sauce, soy sauce and sugar until well blended.
- Heat the oil to medium heat in a wok or large frying pan over medium heat. Add the sliced onions and let cook until they turn lightly golden at the edges, about 2-4 minutes. Remove to a plate.
- Turn the heat up to high and add in the ground chicken. Stir-fry for 2 minutes, breaking up the chicken into small chunks. Keep cooking and stirring until all the water evaporates and the chicken takes on a nice golden-brown color.
- Stir in the sauce and chili peppers and fry for another 4-6 minutes until the edges of the chicken begin to caramelize from the sugar and most of the liquid cooks off.
- Turn the heat off and stir in the Thai basil, letting it wilt in the residual heat of the pan.
- Serve over cooked jasmine rice, top with a crispy fried egg if desired with cucumber slices or wedges to cool off your palate.
- Thai basil is recommended for this recipe – it is different from Italian basil, and not a suitable replacement in this recipe. Be sure to pack the cup tightly by pressing down on it.
- Prep your ingredients beforehand. Get the ingredients organized in the order in which you add them to the pan.
- A wok is highly recommended to cook this dish as it both handles higher heat and maintains it for longer periods of time. If you don’t have a wok, use a extra-large frying pan.