Can I use regular Italian basil instead of Thai holy basil?

Yes. Italian basil works but lacks the robust texture of hot or holy basil. It wilts faster, so add it near the end of cooking to preserve flavor.

What are good substitutes for Thai chilies?

Jalapeños work as this recipe's author used them, though they're milder. Serranos offer closer heat. Adjust quantity to taste.

How do I know when the chicken is done?

Cook until pieces are opaque throughout and register 165°F internally. Don't overcook or they'll dry out.

Can I make this ahead?

Best served fresh, but leftovers keep refrigerated up to 3 days. Reheat gently on the stovetop; basil flavor diminishes with storage.

What does hot basil or Thai holy basil taste like?

More peppery and robust than Italian basil, with a texture that holds up to prolonged cooking without breaking down.

Thai-Style Chicken With Basil (Cook's Illustrated)

Name: Thai-Style Chicken With Basil (Cook's Illustrated)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 cups fresh basil leaves (hot basil or Thai holy basil if you can find it); 3 medium garlic cloves, peeled; 6 Thai green chili or 6 red Thai red chili peppers, stemmed; 2 tablespoons fish sauce, plus extra for serving; 1 tablespoon oyster sauce; 1 teaspoon white vinegar, plus extra for serving; 1 tablespoon sugar, plus extra for serving; 1 lb boneless skinless chicken breast, cut into 2-inch pieces; 3 medium shallots, peeled and thinly sliced (about 3/4 cup); 2 tablespoons vegetable oil; red pepper flakes, for serving

1

Process 1 cup basil leaves, garlic and chiles in food processor until finely chopped, 6 to 10 1-second pulses, scraping down the bowl with a rubber spatula as needed (turn off processor first!).

2

Transfer 1 tablespoon basil mixture to small bowl and stir in 1 tablespoon fish sauce, oyster sauce, vinegar and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl.

3

Pulse chicken and 1 tablespoon fish sauce in food processor until meat is chopped into approximate 1/4-inch pieces, six to eight 1-second pulses. [ NOTE: I used a blender and it started to make the chicken mushy, which was *not* what you want here. I stopped immediately and ended up hacking away at the remains with a cleaver. :o) ] Transfer to medium bowl and refrigerate 15 minutes.

4

Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 minutes; if it doesn't, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5-8 minutes.

5

Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with potato masher or rubber spatula, until only traces of pink remain, 2 to 4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute.

6

Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30 to 60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes and vinegar separately.