Scottsdale Fire Department - Thai Basil Chicken

Thai Basil Chicken Stir Fry






Chicken Marinade:

1.5 Lbs of Chicken

Cup of  Olive Oil

1 Tablespoon Apple Cider Vinegar

1 Tablespoon of Dijon Mustard

1 teaspoon of Pepper

1 teaspoon of Garlic Powder

1-2 Tablespoons of Soy Sauce

Pinch of salt

2 cups uncooked Jasmine Rice

2 cups water

1 medium Onion, sliced

2 Tablespoons fresh Ginger Root, minced

3 cloves of Garlic, minced

3 Shiitake Mushrooms, sliced (or any other mushrooms)

1 Cup of chopped Carrots

1 Cup of Chopped Bell Pepper

5 Green Onions, chopped

1 cups chopped fresh Basil  

Optional: 1 Serrano Pepper for some heat!

Coconut Sauce

cup Coconut Milk

teaspoon Red Pepper Flake

3 Tablespoons Soy Sauce

3 Tablespoons Rice Wine Vinegar

1 Tablespoons Fish Sauce



Mix the ingredients for the marinade in a bowl big enough to add the chicken in later. Clean, trim and chop the chicken into small pieces. Add the chicken to the marinade to sit for 20 minutes or more.
Bring rice and water to a boil in a pot. Cover, reduce heat too low and simmer for 20 minutes. Express Cookers and Rice Cookers are great. Follow the manufacturer directions for the appliance you choose.
In a bowl, mix the coconut milk, soy sauce, rice vinegar, fish sauce and red pepper flakes. Set aside.
In a skillet or wok, cook the chicken with about a Tablespoon of oil over medium-high heat. Remove from heat and use a colander to drain the chicken. Set aside.
Use the same skillet or wok, heat about a Tablespoon of oil over medium-high heat. Stir in ginger, garlic and onion first. Then add the onion, mushrooms, and carrots. Cook until lightly browned. Stir in the coconut milk sauce. Continue cooking until sauce is reduced by about ?. Mix in the chicken, peppers, green onions, basil and cook until heated through.
Serve over cooked rice.
Serves 3-4

Charlotte Helm
Gary Aungst
Audrey Rada
Linda Ibrahim
Brian Dietz
Anthony Bennett
Scott Caccavale
Cathleen Washington
Eric Wilson
Adam Hoster