Spicy Yassa Thai Basil Chicken

August 13, 2020

Spicy Yassa Thai Basil Chicken

Prep: 10 minutes
Cook Time: 25 mins
Servings: 4

August 13, 2020

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.

INGREDIENTS

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)

Instructions

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.

Recipe Notes

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.

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