I always plant a variety of basils in my garden with good intentions of using them all throughout the season. Well, guess what? That usually doesn’t happen. Thinking this year would be different? All the herbs are full grown and glorious right when the winds are starting to blow and the frost is threatening. Time to pick those herbs for one last time! The one I really love to use is Thai basil. It’s so beautiful and prim as compared to sweet basil. The flavor is strong, spicy and sharp. The color is a beautiful green with purple shaded stems and flowers. I use it for glorious garnishes with fruit and teas. A few leaves in ice tea will give it an interesting floral note. But…my favorite thing to make with it is fried leaves to garnish Thai Basil Chicken with Peppers. It’s also one of the easiest and quickest dishes to make on a long summer evening. Fried leaf garnish is optional, but fun.
Thai Basil Chicken with Peppers
serves 4
prep time: 20 minutes
Fried basil leaves
about 20 Thai basil leaves, stripped from the stems
1/2 cup canola oil
In a small pot heat the oil to about 350 degrees. Test by placing a wooden chopstick in the oil, and when bubbles form around the chopstick the temperature is right. Throw in about 5 leaves at a time, standing back, as they will pop and sizzle with moisture initially. Watch for the color to change and scoop out quickly with a spider or sieve. It will take about a minute, or less. Drain on paper towels. Repeat with the remaining leaves. They will be crisp and shiny with oil.
Chicken Stir-Fry
2 tablespoons canola oil
4 scallions, cut into 1/2-inch pieces
3 cloves garlic, minced
1 large red bell pepper, cut into strips
1 Anaheim pepper, minced (or hot pepper of your choice)
1 1/2 pounds chicken breasts, cut into 1-inch pieces
1 tablespoon soy sauce
1 tablespoon fish sauce
1 teaspoon brown sugar
1/2 cup Thai Basil leaves, stripped from the stems
Heat 1 tablespoon oil in a wok until very hot. Add the scallions, garlic and peppers. Stir fry until softened and starting to brown. Push to the side and add another tablespoon of oil. Add the chicken and stir-fry until cooked through. In a small bowl stir together the soy, fish sauce and brown sugar. Add to the chicken and vegetables and stir fry until coated and glossy. Add the basil and cook a few seconds until wilted. Serve with fried basil leaves, if desired.
