Basil Chicken, Thai style

I am always trying to replicate—or make better—dishes that I eat at restaurants, especially dishes that seem so simple it's more work to put on shoes and go out to eat them. 

I also hate eating out, because I hate to wait (an hour +) to be seated, hate to be rushed by the waitstaff (and anxious wait-ers, sending side-eye to your table with silent thoughts of GTFO), and wanting  desperately to drink my own wine with my meal, and not some crappy 2-buck sauv blanc. 

SO, this tastes just like the take-out version, is super easy to make, and pairs nicely with your slightly better than crappy sauv blanc. 

One last note: Dishes like these are only "good" if they taste like YOU want them to taste. 

I mean, the taste that you are used to from your favorite take-out place. So if it doesn't taste good to you, by all means, experiment with the fish sauce, soy, sauce, oyster sauce, etc. until it matches your favorite take-out place. Then, you know you have a successful dish in front of you! PS write down your personal proportions so you can replicate it. 

BASIL CHICKEN, THAI STYLE

2 cups minced chicken breast

1/2 cup roasted cashew nuts

1 teaspoon minced garlic

1/4 cup white onion

1 cup Thai basil (if unavailable, use normal basil)

3 tablespoons oil 

11/2 tablespoon fish sauce

11/2 tablespoon oyster sauce

2 tablespoons soy sauce (I use low sodium)

1 teaspoon sugar (I use agave syrup, sold at Trader Joe's in baking section)

1 splash water (optional)

Mix the soy sauce in a cup with the agave, and stir to dissolve.

Heat a wok or frying pan on medium to high flame for 20 seconds. Add 3 tablespoons oil and swirl the wok/frying pan so that the oil is evenly distributed.

Add minced garlic and fry for 10 seconds. Quickly add minced chicken and continue frying until chicken turns white.

Pour the sauces into the chicken and mix well. Add the basil and fry for another 30 seconds. If the chicken looks dry, add a splash of water. Throw in the cashew nuts and turn the flame off. Stir the cashew nuts into the chicken.

This dish goes well with rice, over cooked soba noodles or on top of a salad of lettuce and mixed herbs like cilantro, basil and mint.