All Photos © Christine Elise McCarthy 2016
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
Here is another quick & easy one. None of the ingredients are particularly exotic. Though holy basil is the authentic basil to use in this dish – I could not find it – so I used Thai sweet basil. You can use regular basil if Thai basil is unavailable to you. I used the bird’s eye chilies seen below but serrano or jalapeno peppers would also work.
Vegan Spicy Thai Basil Chicken (Pad Kra Pao Gai)
serves 2 with rice
9-12 oz vegan chicken (I used Beyond Meat) – thawed
1-5 garlic cloves (I used 5) – crushed
1-3 Thai (or other) chili peppers (Thai chilies are very hot – and you might want to pick around them when eating this dish) – chopped
1 TBS olive oil
1 TBS vegan oyster or mushroom favored sauce
1/2 tsp light soy sauce
1 tsp kecap manis (dark, sweet soy sauce) or 1/2 tsp sugar
1 TBS vegan hoisin sauce
1 packed cup fresh basil
1 cup water with 1 TBS cornstarch whisked into it
Cooked rice for 2
Muddle the garlic & chili to release their flavors and chop the chicken.
Heat the oil in a saute pan & add the chili garlic mixture. Sizzle for about one minute & add the chicken, light & sweet soy sauces, oyster/mushroom sauce & hoisin. Mix it together & add the water/cornstarch mixture. Cook until it boils down to a nice, thick sauce. Add water if it gets too thick. Just before serving – add the basil. Serve with rice.