Originally Posted by Sir_Loin_of_Beef
I found a recipe for Spicy Basil Chicken
in Cooking Light magazine and I have all the ingredients so I am going to try it out tonight
Looking at your source recipe it looks like a typical Pad Krapow
"stir fry with Holy basil." I usually make mine moo
(pork) which is the traditional form of this recipe made from ground pork, although as with all Asian recipes you can translate into chicken, pork , beef, shrimp, ground or whole pieces, etc. This is one of the things that I love about Asian cooking, that you can switch so freely between different protein groups or within groups between various forms (ground, whole, fillets, skinless, skin on and bone in, etc.).
A tip: (1) fry an egg per serving and serve the egg right over the top, and (2) squeeze about half a lime over each serving. Yep, right over the egg!
Here's a picture:
And try to use Thai basil, Holy basil, whatever instead of Western sweet basil. That adds a whole new but subtle dimension.