Description
This vibrant Thai Chilli Basil Chicken recipe features tender bite-sized chicken thigh pieces stir-fried with fragrant Thai basil, garlic, and a spicy chili kick, all coated in a glossy, flavorful sauce. Perfectly paired with steamed jasmine rice, this quick and easy stir-fry offers an authentic taste of Thailand with a balance of spicy, sweet, and savory flavors.
Ingredients
Scale
Chicken and Vegetables
- 225g / 7oz chicken thigh fillets, skinless boneless, cut into bite size pieces
- 1 green onion, cut into 4cm / 2″ lengths
- 1 cup Thai basil leaves, loosely packed (Holy Basil if you can find it)
- 2 garlic cloves, large, finely chopped
- 1 birds eye or Thai chilli, deseeded and finely chopped
- 1 1/2 tbsp oil (peanut, vegetable or canola)
Sauce
- 2 tsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp dark soy sauce (or all purpose)
- 1 tsp sugar
- 2 tbsp water
Serving
- Steamed jasmine rice
Instructions
- Prepare Sauce: In a small bowl, combine 2 tsp oyster sauce, 1 tsp light soy sauce, 1 tsp dark soy sauce, 1 tsp sugar, and 2 tbsp water. Stir well to mix evenly.
- Heat Oil: Place a wok or large pan on high heat and add 1 1/2 tbsp oil. Allow it to get hot but not smoking.
- Sauté Garlic and Chilli: Add the finely chopped garlic and chilli to the hot oil. Stir-fry for about 10 seconds, being careful not to inhale the pungent fumes that may cause coughing.
- Add Chicken and White Part of Green Onion: Add the chicken pieces along with the white portion of the green onion to the pan. Stir-fry and cook for approximately 2 minutes until the chicken is fully cooked and lightly browned.
- Add Sauce: Pour the prepared sauce over the chicken. Continue cooking for 1 minute, allowing the water to reduce and the sauce to thicken and become glossy.
- Finish with Basil and Green Onion Tops: Toss in the green part of the green onion and the Thai basil leaves. Stir just until the basil is wilted but still vibrant. Remove from heat immediately.
- Serve: Serve the chili basil chicken hot with steamed jasmine rice on the side for a complete meal.
Notes
- Holy Basil: The authentic variety used in this dish, has a more aniseedy and peppery flavor compared to regular Thai basil, and can sometimes be found in specialized Thai grocery stores.
- Thai Basil: More widely available in supermarkets and commonly used in Thai restaurants. It works as a good substitute for Holy Basil.
- Substitutes for Basil: If neither Holy nor Thai basil are available, regular sweet basil can still be used to provide a fragrant accent, as the sauce’s strong flavor dominates the dish.
- Garlic Preparation: Finely chopping garlic instead of mincing or using jarred garlic prevents it from burning quickly and spitting in the hot pan.
- Soy Sauce Variations: Light and dark soy sauces can be substituted with all-purpose soy sauce, but flavor and color may be lighter. Avoid using just dark soy sauce as its flavor is too intense.
- Serving Size: The recipe yields one large serving or two moderate servings. Pair the dish with juicy cucumber and tomato slices for a refreshing accompaniment.
- Nutrition Note: Nutrition information refers to the dish excluding jasmine rice.
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 290 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 17 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
