Preparation

This recipe will give you restaurant-style Thai crispy basil chicken that is way healthier since you are getting the crispiness from your ActiFry baking and not from deep frying. The best part is that the chicken will still be nice and crispy if you eat it as leftovers the next day. Wash the breasts off and boil them in the chicken broth for 10 minutes, then lower to simmer for another 10 minutes to get them nice and tender. Take them out of the broth and let them get cool enough to handle. Using 2 forks, tear the chicken into 1/2″ thick shreds – it’s okay if it’s not exact. Toss the shreds with the garlic powder and chili powder; add salt and pepper to taste. Put the chicken shreds in the ActiFry with 1 tbsp of oil and cook for 40 minutes, at which point they will get dark brown and nice and crispy. Don’t worry if they look dry or too crispy, as they will soften up a bit as they absorb the juices from cooking with the veggies. While the chicken is cooking, cut up the onions and peppers into thin slices. Don’t start cooking them until the chicken is done. Add about 1 tbsp oil to a wok and heat for a minute on medium high heat. Toss in all the veggies; saute for 5 minutes. Add in the fish sauce, oyster sauce, soy sauce, sweet chili sauce, and stir well for 1 minute. Add the chicken and basil leaves and stir for 5 minutes, letting the basil leaves moisten up and all the flavors meld. Serve immediately. Can be served over a bed of rice if you wish.