They have been with us through every single vet appointment (he had a bit of a rough start) and genuinely care for Tsukune’s wellbeing just like with all other rescues they find homes for.
Such kindness should never go unnoticed so making these kebabs is my way to say thank you for all they’ve done (special thanks to Una).
Making 80 kebabs is a laborious task so the last thing I want is more intense cooking for dinnertime! This is when I open up my recipe card box and search for dishes easy as pie since I’ll have my hands full for most of the day.
I’ve made this spicy basil chicken many many times and still love every bit of it. In fact, I don’t know why it’s taken me this long to share this recipe with you, maybe it’s because it’s too simple that it never occurred to me!
Or perhaps it’s because it wasn’t supposed to be a recipe. You see, I didn’t think about making spicy soy basil chicken, it pretty much created itself.
The combination of sriracha and soy isn’t rocket science and what better vehicle than chicken to soak up and deliver those flavors.
If you enjoy Thai food as much as I do, then you’ll love the sweet and pungent notes brought by the shredded basil leaves. It’s and unsophisticated dish with plenty of charm and traditional Asian flavors.
What to Serve with Spicy Basil Chicken
As the photos suggest, white rice is always a great accompaniment to Asian flavored chicken. I would also recommend serving 1-2 side dishes such as:
- Smacked cucumber with chili oil
- Nasu dengaku
- Tom kha soup
- Bok choy with garlic and oyster sauce
- Japanese cabbage salad
Did you like this Spicy Basil Chicken Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Spicy Basil Chicken
Tender juicy chicken breasts marinated in soy sauce and sriracha sauce.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Total Time: 13 minutes
- Yield: 2 1x
- Category: Chicken
- Method: Marinating
- Cuisine: Thai
- 1 pound skinless (boneless chicken breasts)
- 1 tablespoon vegetable oil
- 1 tablespoon dark soy
- 1 tablespoon light soy
- 1 tablespoon sriracha sauce
- 5 leaves basil
- In a bowl, mix dark soy, light soy and sriracha sauce.
- Put the chicken breasts in a tupperware container (or Ziploc bag) and pour the soy mixture over.
- Cover and marinate in the fridge for at least 2 hours (no more than 5).
- In a pan over high heat, add oil and cook the chicken breasts until cooked through (about 8 minutes.)
- Put the chicken on a plate and shred some basil leaves on top, using your hands. Serve immediately.
This spicy basil chicken will keep refrigerated in an airtight container for up to 3 days.
- Serving Size:
- Calories: 445
- Sugar: 1.3 g
- Sodium: 1250.8 mg
- Fat: 12.8 g
- Saturated Fat: 3
- Carbohydrates: 2.5 g
- Fiber: 0.4 g
- Protein: 53.1 g
- Cholesterol: 165.5 mg
Keywords: Main, poultry