This is an "okay" recipe to try, if you don't want to spend close to an hour of cooking. Once you prep the ingredients, the cooking, and seasoning is straightforward.
- 2 chicken breasts, thawed, and sliced into bite-sized
- 1 bell pepper, chopped to bite-sized
- 1 bush of basil leaves (~30-40 leaves)
- 3 chillies, sliced, and diced
- 12 cloves of garlic, chopped, and diced
- 4 tbsp. canola oil
- 2 tbsp. fish sauce
- 2 tsp. dark soy sauce (or dark sweet sauce)
- 1 tsp. sugar
- 1.5 tbsp. lemon juice
- 1 tsp. sesame seed oil
1. Make the sauce. Combine the listed and measured dark soy sauce, fish sauce, sesame seed oil, and sugar into small container. Mix the contents. This is the sauce you'll be pouring over the chicken at a later step. Set the sauce aside and get to work on the other ingredients, if not already.
2. In a wok, pour in the measured canola oil. Add the garlic and chillies and fry them until the garlic turn into light brown.
3. Add the chicken and cook for about 3 minutes, while stirring the contents.
4. Pour the sauce from (1) and stir.
5. Continue cooking, until the excess waters are evaporated and the chicken starts to brown on the outside. Put in the the basil leaves and the bell peppers. Stir well. Cook for about another 6 minutes. Taste. Squeeze about 1.5 tbsp. of lemon juice. Mix well.
6. Voila! Thai Basil Chicken!