Description
This Thai Chilli Basil Chicken recipe is a quick and vibrant stir-fry featuring tender chicken thigh pieces cooked with aromatic garlic, spicy bird’s eye chili, and fragrant Thai basil leaves. The dish is finished with a glossy, flavorful sauce made from oyster and soy sauces, perfectly balanced by a touch of sugar. Ideal for a speedy weeknight dinner, it pairs wonderfully with steamed jasmine rice for an authentic Thai meal experience.
Ingredients
Scale
Chicken and Aromatics
- 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 available)
- 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 soy sauce)
- 1 tsp sugar
- 2 tbsp water
Serving
- Steamed jasmine rice
Instructions
- Prepare the Sauce: In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water until fully combined to create a savory and slightly sweet sauce.
- Heat the Oil: Warm 1 1/2 tablespoons of your chosen oil in a wok or large frying pan over high heat until shimmering and hot.
- Sauté Garlic and Chilli: Add the finely chopped garlic and deseeded chilli to the hot oil. Cook for about 10 seconds, stirring quickly to prevent burning and avoid inhaling the spicy fumes.
- Cook Chicken and Green Onion Whites: Add the white parts of the green onion along with the bite-sized chicken pieces to the pan. Stir-fry for approximately 2 minutes until the chicken is cooked through and lightly browned.
- Add the Sauce: Pour the prepared sauce into the pan with the chicken and stir well. Cook for 1 minute, allowing the water to reduce and the sauce to thicken into a glossy coating around the chicken.
- Finish with Basil and Green Onion Greens: Toss in the green leafy parts of the green onions along with the Thai basil leaves. Stir gently just until the basil wilts to preserve its fresh aroma and flavor. Serve immediately alongside steamed jasmine rice.
Notes
- Holy Basil: The traditional Thai basil variant known for its aniseed and peppery notes, often available at Thai grocery stores. It provides the most authentic flavor profile for this dish.
- Thai Basil: More commonly found in supermarkets, Thai basil offers a sweet and slightly spicy flavor that works well if Holy Basil is unavailable.
- Substituting Basil: If neither Holy nor Thai basil is accessible, regular sweet basil can still be used. The sauce’s robust flavor will dominate, making this an acceptable alternative.
- Garlic Preparation: Finely chopping rather than mincing garlic prevents it from burning and spitting in the hot wok, ensuring a smoother cooking experience.
- Soy Sauce Variations: Light and dark soy sauces together provide a balanced flavor and color. Using only all-purpose soy sauce is possible, but the flavor might be less intense and the color paler. Avoid using only dark soy sauce as it can be overly strong.
- Serving Size: This recipe yields one large portion or two moderate servings. Complement it with slices of cucumber and tomato for a refreshing, traditional Thai accompaniment.
- Nutrition: Nutritional values exclude steamed jasmine rice and focus on the chicken stir-fry portion.
Nutrition
- Serving Size: 1 serving (excluding rice)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 95 mg
