Thai Basil Chicken
I was craving one of my favorite Thai dishes from a local restaurant which I haven’t had since going gluten free. I set out to re-create the dish recalling the spicy sweet sauce coating the tender chicken slices, Jalapeno peppers, broccoli flowerets and the unique flavor of fresh basil leaves that balances the entire dish. Fabulous I must say.
I made this with Anaheim Chili Peppers instead of the Jalapeno to curb the heat factor, but if you like heat, the jalapeno’s add much more flavor. Both work well.
I learned a trick for cooking rice from Ellie Krieger where you cook it like pasta and it’s perfect every time. Give it a try, you’ll never cook rice the same again.
- 1 cup uncooked jasmine rice
- 2 quarts boiling salted water.
- 2-3 boneless skinless chicken breasts
- 1 Tbsp Olive Oil
- 1 1/2 Tbsp sesame oil
- 1Tbsp Urban Accents Asian Pepper Market Spice
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 tsp Kosher Salt
- 2 tsp fresh ground black pepper
- 2 tsp Minced garlic
- 1 Tblsp Gluten Free Soy Sauce (organic Tamari)
- 4 Tblsp Hoisen Sauce (gluten free such as Dynasty brand)
- 2 tsp Red Curry paste
- 1 Tbsp julienned pickled ginger
- 1 cup Gluten Free chicken Broth
- 2 cups fresh broccoli flowerets
- 1 Anaheim chili pepper, cut in half, seeded and sliced crosswise
- you can also use jalapeno peppers
- ½ cup White Onion sliced thin
- ¼ cup thin sliced Celery pieces
- 3 – Green Onions cut on the diagonal
- ½ cup fresh basil leaves – cut into 1” julienne pieces
Remove any fat or tendons from the chicken breasts and slice with the grain into 2” thin slices. In a medium glass bowl, combine the chicken slices, olive oil, sesame oil, and Asian Pepper spice. Toss to coat all pieces and set aside.
In a medium sauce pan bring 2 quarts of salted water to a boil. Add the broccoli flowerets and continue dunking them under the water just until bright green – about 2 minutes. Remove broccoli from the water with slotted spoon and set aside – reserving the water in pan and returning to the heat. When the water returns to a boil, add the 1 cup Jasmine rice and stir. You will cook the rice as if it were pasta, checking for doneness – about 10-14 minutes total. When tender and the desired consistency, drain in fine mesh strainer and set aside.
While the rice is cooking, heat large saute’ pan over medium heat and add the chicken slices. Separate the pieces and toss around pan to brown all pieces adding the garlic powder, onion powder, salt and pepper. When the chicken is browned and no longer pink, add the minced garlic, soy sauce, hoisen sauce, curry paste, and ginger. Allow flavors to blend as it heats for 2 minutes. Add the chicken broth and stir to combine all ingredients simmering for 4 minutes. Finally, add the blanched broccoli flowerets, Anaheim peppers, onions, celery, and green onion cooking only long enough to soften the celery – about 3 minutes. Add the fresh basil leaves and toss to combine all. Remove from heat and serve over the Jasmine rice. Top with a dash of soy sauce to taste and enjoy!