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csa eats! thai basil chicken

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all I could find was sweet chili sauce and garlic pepper chili sauce. so I went with the garlic pepper chili sauce. we love heat! the blogger said she didn’t and if you liked heat to increase the chili sauce. so I increased it from 1/2 teaspoon to 1 teaspoon. it wasn’t very spicy though, but we order our Indian food HOT so I think we are just used to HOT food!! so maybe next time I would add some chili’s to this as well. I had about 1.5 cups of thai basil, I think. so I only saved 1/2 cup for the basil that goes on last. I didn’t have oyster sauce so I increased the soy sauce. we hate ground chicken! so I used chicken breast cut into small chunks.

Thai Basil Chicken
recipe adapted from Cooks Illustrated
found at what’s cookin chicago

2 cups basil leaves, packed (Thai preferred)
3 cloves garlic
1/2 teaspoon chili garlic sauce (increased to 1 teaspoon)
2 tablespoons fish sauce
1 tablespoon oyster sauce (omitted, increased soy sauce)
1 tablespoon soy sauce
1 tablespoon sugar
1 tsp white vinegar
1 1/2 lbs ground chicken (used 1lb chicken breast cut into small cubes)
2 tablespoons olive oil
1 medium onion, chopped

Place garlic, 1 cup fresh basil leaves and the chili garlic sauce in a food processor. Pulse until finely chopped, scraping bowl one time. Transfer 1 tablespoon of this mixture to a small bowl with the 1 tablespoon fish sauce, oyster sauce, soy sauce, sugar, and vinegar. Stir and set aside.

Place the remaining garlic/basil mixture into a cold 12″ skillet and set aside.

Place the ground chicken in a bowl with the remaining 1 tablespoon fish sauce and refrigerate for 5-10 minutes.

In the cold skillet with the garlic/basil mixture, add 2 tablespoons olive oil and onions to the pan. Saute over medium low heat and allow herbs and onion to soften.

Once onion is softened, add the chilled ground chicken, and stirring constantly, brake chicken up as it cooks. Continue stirring until chicken is no longer pink.

Add garlic/basil sauce mixture that you made previously. Cook about 1 min.

Meanwhile, chiffonade the remaining cup of basil leaves and add to the pan to cook 1 additional minute or so, until the basil wilts. Serve over rice.

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