Description
A quick and flavorful Thai Chilli Basil Chicken stir fry featuring tender chicken thigh pieces cooked with garlic, chili, and aromatic Thai basil, served with a savory oyster and soy sauce blend. Perfect for an easy, authentic Thai-inspired meal.
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 available)
- 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 the Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water; mix well to combine.
- Heat the Oil: Place a wok or large pan over high heat and add the oil, heating until hot.
- Sauté Garlic and Chilli: Add the finely chopped garlic and deseeded chilli to the hot oil and cook for 10 seconds, taking care not to inhale the fumes as they can cause coughing.
- Cook Chicken and Green Onion: Add the white part of the green onion and the chicken pieces. Stir-fry until the chicken is cooked through, approximately 2 minutes.
- Add Sauce and Reduce: Pour in the prepared sauce and cook for 1 minute, allowing the water to reduce and the sauce to thicken and become glossy.
- Toss in Basil and Green Onion Tops: Add the green parts of the green onion and the basil leaves. Stir gently until the basil just wilts, then immediately remove from heat.
- Serve: Serve the Thai Chilli Basil Chicken hot alongside steamed jasmine rice for a complete meal.
Notes
- Holy Basil is preferred for authentic flavor, with a peppery and aniseedy taste; if unavailable, Thai Basil or even sweet basil can be used.
- Finely chopping garlic instead of mincing helps prevent burning and spitting during cooking.
- The combination of light and dark soy sauce creates a balanced flavor; if needed, all-purpose soy sauce can substitute both, though the color and intensity may vary.
- Serving suggestion: accompany with slices of cucumber and tomato without dressing to add a refreshing contrast.
- This recipe serves 2 reasonable portions or 1 large serving.
- Nutrition values exclude steamed jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
