I RECENTLY ‘discovered’ Homegrown Organics, an online site that sells farm-fresh vegetables and fruits, plus some other agricultural produce, that are all grown organically. Its e-ad kept popping up in my Facebook and Instagram accounts, so one time I decided to check out their products and found some really interesting items, such as fresh strawberries, basil leaves, wansuy, lime, green peppercorns and lots of salad greens. The beauty of it is that not only are the products grown organically, they are also delivered straight to your doorstep and should your orders go beyond Php450, delivery is for free. Lucky for me, they deliver to a lot of different places, including Cainta!
My last order included a pack of fresh basil leaves, which I promptly turned into this Thai dish, Thai Basil Chicken, which I love. I always make pasta with basil chiffonade, so this time, I thought I’d do something Asian, and Thai Basil Chicken instantly came to mind because it is so good. Despite using the breast part, the chicken never gets dry or tough, and it is easy to prepare.
2 pcs. whole chicken breasts
2 Tbsps. soy sauce
2 Tbsps. oyster sauce
1 Tbsp. vegetable oil
3 cloves garlic, minced
1 pc. bird’s eye chili, chopped
1 cup basil leaves
1. Cut chicken breasts into strips. Marinate in soy sauce and oyster sauce for 15 minutes.
2. Heat pan. Add oil. When oil is hot, add garlic and sauté until fragrant. Add just enough chili for your desired level of heat.
3. Turn up fire to high. Add chicken with the marinade. Cook, stirring constantly, until cooked through, about 5 minutes.
4. Add basil leaves, which have been picked from the stem, and cook until leaves are wilted.
5. Serve with hot, freshly cooked rice.