I love Thai food. I can almost always taste sour, sweet, salty, and spicy in Thai dishes. They also tends to be healthier and richer in flavor. Basil Chicken is a Thai dish stable and it’s seasoned with garlic and chili, my favorites. Since I make it at home, I can control how much spice and sugar go into it. If you’re like me and could only shop at an American supermarket, you probably can’t find the bird eye chili peppers and holy basil the original dish calls for. My substitutes were Thai basil that I grew at home and a habanero pepper. I mistakenly used the whole pepper, big mistake. Hence I had a lot of chicken leftover. So I just tossed a few pieces in with my spinach leafs, cucumber slices, cherry tomatoes and yellow bell pepper. Luckily I had my berry fruit salad at the end to cool my mouth down from the heat. I still love spicy though!
- pre-washed baby spinach leafs (best from Costco)
- cherry tomatoes
- thai basil (holy basil if you can get your hands on it)
- this basil chicken recipe
- chicken breast
- bird eye chilis (habanero if you dare or can’t find the Thai chilis)
- yellow bell pepper