A bevy of chicken and vegetables drenched in a rich, dark, garlic-ey sauce that is a little sweet, a little salty, and has a little kick to it as well!
Have all chicken and vegetable ingredients prepped and by a very hot wok. Mix sauce ingredients together and have them next to the wok also.
To prepare the stir-fry, add one tablespoon of canola oil to the wok and let it get hot. Add in garlic for 30 seconds then add chicken. Stir until chicken browns (2-3 minutes), then add other veggies. Vegetables should still be a little crisp. Stir an additional 2-3 minutes and then add sauce. Stir fry 30 seconds and add basil. Stir fry 30 seconds and remove to platter or bowls. Serve with jasmine rice.
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I finally found the recipe I’ve been looking for! I moved to Texas from Chicago last year and Thai chicken basil was one of the things I missed most. This recipe is right on and I no longer have to suffer disappointment from Texas Thai restaurants. Thanks!!
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