I think I must have been born on the wrong continent, because I love Asian flavors and rice so much. If anyone asks me where I would like to go eat I will always pick a Chinese, Japanese, or a Thai restaurant. I even carried my mom to an Indian restaurant for Mother's Day. Asian food just has such strong and complex flavors that I love. Now don't get me wrong I love all types of food, but Asian is my favorite.
Yesterday we went to the Asian market. It was lunch time and they have a small restaurant inside, so we figured we might as well have lunch. I had this delicious dish. I had to ask them how it was made. So last night when we got home I prepared the same dish. With a few slight changes, just to make it more eater friendly. The original dish was made with chicken cut into small chunks with the meat still on the bones, which made it difficult to eat so I used boneless skinless chicken breasts.
Five Spice Chicken with Basil Sauce
4 boneless chicken breast halves, cut into 1 inch chunks
1/4 tsp five spice powder
1 inch piece of fresh ginger, minced
2 garlic cloves, minced
6 small dried chilies
3 tbs soy sauce
2 tbs oyster sauce
1 tbs sugar
10-12 Thai basil leaves
3 tbs peanut oil
Toss the chicken with 2 tbs of soy sauce and the five spice powder. Let it marinate for a few minutes.
In a wok over a high flame heat the oil. Then add the ginger, garlic, and chilies. Fry until they are fragrant, about a minute.
Then add the the chicken. Brown the chicken till it is cooked through.
Then add 1 tbs of soy sauce, the oyster sauce, sugar, and the basil. Cook for about a minute.
Serve with steamed rice.
If you can't find Thai basil, just use regular basil. The dish will still taste great.
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