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Thai Basil Chicken


3-4 Tablespoons finely chopped green chiles

2 Tablespoons soy sauce

1 teaspoon sugar

1 teaspoon vinegar

½ cup chopped fresh basil

1 teaspoon chopped fresh mint

½ teaspoon cornstarch

2 Tablespoons vegetable oil

1 pound boneless, skinless chicken breast or thighs (you may substitute 1 pound shelled medium shrimp or 16 oz firm tofu)

2 cloves garlic, minced

1 large onion halved lengthwise and sliced ½” thick


Cut chicken breast (or tofu) into strips about ¼ inch wide and 2 inches long. Mix together the chiles, soy sauce, vinegar, sugar, basil, mint and cornstarch, and set aside. Heat 1 tablespoon of the oil in a large frying pan or wok over medium high heat. When oil is hot, add garlic and chicken. Cook, stirring, until the meat loses its pinkness, about 4 minutes (If using shrimp or tofu, cook about two minutes). Turn out of pan and keep warm. Heat the remaining tablespoon of oil in pan, then add onion. Cook, stirring, for 2 minutes. Add chile mixture and return chicken, with its juices, to the pan. Cook, stirring, until sauce thickens slightly.

Submitted by Lorraine Glazar, Tucson CSA