The past two weeks were busy weeks in the kitchen. I had so many things to prep since Easter and with Frederick’s birthday fell on the same day, it was very hectic in the kitchen. Initially, I was confident enough to make him a mille crepe birthday cake, however, I couldn’t make enough layers for a birthday cake. I had to quickly change my plan drastically and was finally managed to made whiskey hazelnut cake at the very last minute. However, the whole experience had been fun, although I was really nervous as I’ve never tried the recipe before and had it perfected as I baked. Boy, it was one of my favorite cakes!
After spending long hours in the kitchen daily, I always opt for quick and easy comfort food for dinner. Here are my requirements for homemade dinner meals. It must be easy to make, quick to prepare (less than 1 hour or 30 minutes), and it hits jackpot if it only require the use of one skillet/wok in the making. In addition, it must be fresh, healthy, and satisfying. If I can sum it up or write a book, it probably reads comfort food in a hurry.
Okay, that’s a long list. But to be fair, I often mix-and-match ingredients I find in the pantry and create something fun from there. After all, it’s all about comfort food and that’s when this Thai chicken basil idea kicks in.
Have you heard about La Tourangelle Artisan Oils? La Tourangelle handcrafts award winning artisan nut oils in Woodland, California and Saumur, France are strictly following 150-year-old traditional methods. La Tourangelle also imports highest quality oils from like-minded artisan oil makers from around the world. All La Tourangelle oils are Non-GMO certified, expeller pressed and most importantly delicious.
I was excited when I saw their Wok Spray Oil. Check out its cool packaging, but most importantly, you can control your oil intake and don’t need to worry about making a mess in your kitchen. I’ve tried different kinds of La Tourangelle oil and this Thai spray wok oil is one of my favorites, next to their Roasted Pistachio Oil.
So what makes this Thai Wok Oil special? It begins with expeller-pressed safflower oil infused with Thai basil and lemongrass flavors that add delicious Southeast Asian flavor to any dish. The other day I made Thai Beef Spring Rolls and Thai Spring Salad using this Thai Wok Oil. And today I’m going to share with you the Thai Chicken Basil recipe.
…and the good news is you don’t need to go to Thailand to enjoy Thai Chicken Basil comfort food. Simply get fresh ingredients along with this Thai Wok Oil and enjoy your meal time.
- 4 cloves garlic, roughly chopped
- ½ medium-size red bell pepper, sliced
- ½ lb ground chicken
- 1 cup fresh Thai basil leaves, off the stems
- 1 tbs oyster sauce
- 2 tbs fish sauce
- 1 tbs tamari/soy sauce
- La Tourangelle Thai Wok Oil
- 5 Thai chilies, optional
- In a small bow, combine the oyster sauce, fish sauce, and tamari/soy sauce. Set aside.
- Heat the wok on high heat and spray Thai Wok Oil 4 times. Add the garlic, chilies, and bell pepper, and stir fry for 20 seconds until fragrant.
- Add the chicken and keep stir frying. If it gets too dry, add a tiny splash of water.
- Add the sauce and keep stirring for another 30 seconds.
- Toss the basil leaves into the pan, then immediately turn off the heat. Basil leaves will continue to wit and cook from existing heat of the chicken. Serve over jasmine rice and fried egg.