Description
A quick and flavorful Thai Chilli Basil Chicken stir-fry featuring tender chicken thigh pieces cooked with fragrant Thai basil, garlic, and bird's eye chili in a glossy, savory sauce. Served best over steamed jasmine rice, this dish is perfect for a spicy, aromatic meal ready in just 15 minutes.
Ingredients
Scale
Chicken and Vegetables
- 225g chicken thigh fillets, skinless boneless, cut into bite size pieces
- 1 green onion, cut into 4cm lengths
- 1 cup Thai basil leaves, loosely packed (Holy Basil if you can find it)
- 2 garlic cloves, large, finely chopped
- 1 bird's 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 the sauce: In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Mix well until sugar dissolves.
- Heat the oil: Place a wok or large frying pan over high heat and add 1 1/2 tablespoons of oil, heating until hot but not smoking.
- Sauté garlic and chili: Add the finely chopped garlic and deseeded chopped bird's eye chili to the hot oil. Stir-fry for about 10 seconds, being careful not to inhale the fumes as the chili can be strong.
- Cook chicken and green onion whites: Add the white parts of the green onions and the chicken pieces to the wok. Stir-fry quickly for about 2 minutes until the chicken is cooked through.
- Add sauce: Pour in the prepared sauce mixture and cook for 1 minute, stirring constantly, allowing the water to reduce and the sauce to thicken and become glossy.
- Incorporate greens: Toss in the green parts of the green onions and the Thai basil leaves. Stir gently just until the basil wilts but remains vibrant.
- Serve immediately: Plate the stir-fry and serve hot alongside steamed jasmine rice for a complete meal.
Notes
- Holy Basil is the traditional choice in authentic Thai cooking, providing a peppery and aniseedy flavor. If unavailable, Thai basil or even common basil can be used as a substitute.
- Finely chopping garlic instead of mincing reduces the risk of burning and spitting in the hot wok.
- You can substitute both light and dark soy sauces with all-purpose soy sauce if needed, though this may result in a paler sauce and slightly less intense flavor.
- Avoid using only dark soy sauce as it can overpower the dish with too intense a flavor.
- This recipe serves 2 moderate or 1 large serving; accompany with simple fresh cucumber and tomato slices as a refreshing side.
- Nutrition values provided do not include steamed jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
