1teaspoonof Frank's Original RedHot Cayenne Pepper Sauce
½ - 1teaspoonof red pepper flakes
½of a chopped white onionor 1 shallot
1chopped green pepper
1lb.of chickenor beef cut into cubes
2teaspoonsof brown sugar
1½Tablespoonsof Taste of Thai Fish Sauce
1Tablespoonof Worcestershire sauce
¾ to 1cupof fresh basil leaves slightly chopped up
First start cooking white rice, so it's ready when the meat is done.
Cut up the meat of your choice into small cubes and chop up the onion, pepper and mince the garlic.
Sauté the garlic, onion and green pepper in the olive oil and Franks RedHot sauce in a large saucepan for 2-3 minutes on medium heat.
Once the vegetables are sauteed, add the cut up chicken or beef and red pepper seeds. Thoroughly stir the meat with the vegetables making sure the meat is nearly cooked for 5-10 minutes.
While the meat is cooking combine the brown sugar, fish sauce, Worcestershire sauce in a small bowl, allowing the sugar to mostly dissolve in the liquid. Add the brown sugar sauce into the large sauce pan and finish cooking the meat while the sauces begin to thicken.
Lastly add the basil leaves to sauce pan. The basil will cook quickly, so turn the stove heat off when they begin to look done.
Serve the nickel free Thai Basil Chicken over your cooked white rice and enjoy!
The dish is delicious when served over white rice. Managing all the pieces of a dinner recipe is all about planning. I suggest you start making the rice first and then cutting up the raw chicken or beef into small cubes.