Thai Basil Chicken with Coconut Rice

This Thai Basil Chicken dish combines the savory flavors of marinated chicken with fresh basil, garlic, and a hint of chili, served over creamy coconut rice. The traditional elements of Thai cuisine shine through, while the coconut rice adds a unique, aromatic twist that enhances the overall experience. This recipe is balanced, satisfying, and perfect for a wholesome dinner.

Ingredients:

• 1 lb boneless, skinless chicken thighs, sliced
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 2-3 Thai bird's eye chilies, sliced
• 1 cup fresh Thai basil leaves
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• Salt, to taste

Instructions:

1. In a bowl, combine the chicken with soy sauce, fish sauce, oyster sauce, and sugar. Marinate for at least 15 minutes.
2. Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and sliced chilies, sautéing until fragrant.
4. Add the marinated chicken to the skillet, cooking until browned and cooked through, about 5-7 minutes. Stir in the fresh Thai basil leaves at the end until just wilted.
5. Serve the Thai basil chicken over a bed of coconut rice, garnished with extra basil if desired.