Tony Zentgraf
This recipe for Thai Basil Chicken varies from a traditional recipe. In a traditional recipe, Holy Basil would be used instead of Thai Basil and there would not be any nuts.
Holy Basil has a flavor profile that is peppery and spicy. Thai Basil has a flavor profile that leans more to anise or licorice in flavor.
I grow Thai Basil every year in my garden which is where the inspiration to make this dish in the wok on the Kamado Joe came from. You can make this on the stove top as well.
This dish, other than the ingredients in the sauce, is my own play on a traditional Thai Basil Chicken.
The spice can be adjusted by increasing or decreasing the Thai Chiles.
I hope you enjoy this sweet and spicy chicken dish as much as I do.
Thai Basil Chicken History
Thai Basil Chicken, the traditional version (Paht Kaprao), has become one of the national dishes of the country. Along with Pad Thai, these dishes can be found at street vendors and restaurants around Thailand.
Although there are different variations of Thai Basil Chicken, ground chicken or diced chicken are used, and over time the addition of vegetables have been added to the dish to increase the profit margin for the businesses.
The addition of a fried egg on top of the chicken and rice adds a creaminess to the dish that helps cool the spice.
As stated above, this recipe is not directly traditional but the flavors are great. The combination of the seared chicken, aromatics, thai chiles, thai basil and sweet and salty sauce blend together in a way to crave to make this dish again and again.
Enjoy!
Thai Basil Chicken with Cashews
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Sauce Ingredients
- 2 tsp Oyster Sauce
- 1 tsp Light Soy Sauce
- 1 tsp Dark Sweet Soy Sauce
- 1 tsp Sugar
Ingredients to Prep
- 4 ea Chicken Thigh 1" diced
- 2 tbsp Vegetable Oil to cook the chicken
- 5 ea Garlic minced
- 4-10 ea Thai Chiles sliced (depends on how spicy you want it)
- 1 tbsp Green Onion sliced
- 2 ea Carrots sliced into rounds (can pre blanch if desired)
- 1 ea Zucchini diced or half moon slices (slices will cook faster)
- ⅓ cup Thai Basil Leaves
- ¼ cup Cashews
Instructions
Mix the sauce
- Combine the ingredients of the sauce and mix well. Reserve sauce for later use.
Cooking the dish
- In a wok or saute pan, heat the oil over medium high heat.
- Add the chicken and saute until the chicken has been cooked thoroughly. Cook in batches if necessary.
- Remove the chicken from the wok or pan and reserve.
- In the wok or pan, saute the garlic, thai chiles and green onions. Until fragrant.
- Add the sauce to the wok or saute pan.
- Add the chicken back to the wok or saute pan.
- Cook the chicken in the sauce, tossing to coat.
- Add the carrots and zucchini. Continue to saute the dish to coat the vegetables.
- Add the cashews and thai basil.
- Sauce should coat all ingredients and once vegetables are cooked remove from the heat.
- Plate the Thai Basil Chicken, serve with rice and Enjoy!
Video
Notes
- This recipe can be cooked in wok on a Kamado Joe, a saute pan or wok on the stove.
- Cooking time may vary depending on the heat of your stove vs a fire on the Kamado Joe.
- One of the great things about wok cooking is the high heat to get a good sear on meats or to fry with oil.
- Or to caramelize the sauce, in many cases in wok cooking there is the need to caramelize vs reducing the sauce.
- Many times sauces can get too salty or may burn depending on the amount of sugar in the sauces.
- Plus you get the Wok Hey or Breath of the Wok flavor in the dish.
- Variations – you can grill chicken ahead and toss the sliced or diced chicken into the saute pan or wok to coat with the spicy sauce.
