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Spicy Thai Basil Chicken

Name: Spicy Thai Basil Chicken
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 tablespoon (15 ml) brown sugar; 1 tablespoon (15 ml) Thai Kitchen® Premium Fish Sauce; 1 tablespoon (15 ml) soy sauce; 4 teaspoons (20 ml) finely chopped fresh Thai basil; 1 teaspoon (5 ml) cornstarch; 1/2 teaspoon (2 ml) Club House® Crushed Red Pepper; 2 tablespoons (30 ml) oil; 2 teaspoons (10 ml) minced fresh garlic; 1 pound (500 g) boneless, skinless chicken breast, cut into bite-sized chunks; 1 medium red bell pepper, thinly sliced; 1/2 cup (125 ml) finely chopped onion

By: Club House Kitchens

Made With:

On the table in 20 minutes? Tell us more about this Spicy Thai Basil Chicken. A seasoning blend of sweet Thai basil and Thai Kitchen® Premium Fish Sauce brings authentic Thai flavour to life. Cook with peppers and onions and serve over jasmine rice or stuffed inside lettuce wraps.

Recipe Info

Prep Time:

10m
Cook Time:

10m
Servings:

4
User Rating:

Ingredients

1 tablespoon (15 ml) brown sugar
1 tablespoon (15 ml) Thai Kitchen® Premium Fish Sauce
1 tablespoon (15 ml) soy sauce
4 teaspoons (20 ml) finely chopped fresh Thai basil
1 teaspoon (5 ml) cornstarch
1/2 teaspoon (2 ml) Club House® Crushed Red Pepper
2 tablespoons (30 ml) oil
2 teaspoons (10 ml) minced fresh garlic
1 pound (500 g) boneless, skinless chicken breast, cut into bite-sized chunks
1 medium red bell pepper, thinly sliced
1/2 cup (125 ml) finely chopped onion

Nutrition Information

(per serving)

Calories 283
Cholesterol 73
Protein 28
Saturated Fat 2
Sodium 636

Key products

A clear glass bottle of Thai Kitchen Sauce Fish, an all-purpose seasoning made with anchovy extract, labeled as gluten-free and containing 200 mL.

A vibrant noodle salad bowl featuring fresh cucumber slices, shredded carrots, and red onions tossed with Thai Kitchen Regular Sauce All Purpose 6.76 Oz and garnished with fresh herbs.

Thai Kitchen® Premium Fish Sauce, 200mL

A 400 mL can of Thai Kitchen Plain Milk Substitute Can 13.66 Oz featuring a split coconut on a red background with gluten free and vegan certifications.

A stainless steel pan filled with a creamy shrimp and snap pea curry made using Thai Kitchen Plain Milk Substitute Can 13.66 Oz is being stirred with a wooden spoon.

Thai Kitchen® Coconut Milk, 400mL

A bottle of Club House Crushed Red Pepper.

A close up of toasted baguette slices topped with creamy burrata cheese and grilled peaches drizzled with a spicy honey glaze featuring Club House Crushed Red Pepper.

Club House® Crushed Red Pepper, 70g

Instructions

Mix brown sugar, fish sauce, soy sauce, Thai basil, cornstarch and crushed red pepper in small bowl. Set aside.
Heat oil in large skillet or wok on high heat. Add garlic; cook and stir 30 seconds or until fragrant. Add chicken; cook and stir until lightly browned. Add bell pepper and onion; stir fry 3 to 5 minutes or until vegetables are tender-crisp. Add fish sauce mixture; cook 1 minute. Serve over cooked rice or in lettuce wraps, if desired.

Spicy Thai Basil Chicken

Recipe Info