Description
A quick and flavorful Thai Chilli Basil Chicken recipe featuring tender chicken thigh pieces stir-fried with garlic, chilli, and fragrant Thai basil, served with a glossy, savory sauce. Perfect for an authentic Thai meal at home.
Ingredients
Scale
Main Ingredients
- 225 g chicken thigh fillets, skinless boneless, cut into bite size pieces
- 1 green onion, cut into 4 cm 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 oyster sauce, light soy sauce, dark soy sauce, sugar, and water until combined.
- Heat oil: Heat the oil in a wok or pan over high heat until hot.
- Sauté garlic and chilli: Add finely chopped garlic and chilli to the hot oil. Cook for about 10 seconds, being careful not to inhale the fumes to avoid coughing.
- Cook chicken and green onion: Add the white parts of the green onion and the chicken pieces to the pan. Stir-fry until the chicken is cooked through, approximately 2 minutes.
- Add sauce: Pour in the prepared sauce and cook for 1 minute, stirring until the water reduces and the sauce turns thick and glossy.
- Finish with basil and green onion tops: Toss through the green parts of the green onion and the Thai basil leaves. Stir gently until just wilted, then remove from heat.
- Serve: Serve immediately with steamed jasmine rice.
Notes
- Holy Basil is preferred for its peppery, aniseedy flavor, but Thai basil or even regular sweet basil can be used if unavailable.
- Finely chopping garlic instead of mincing or using jarred garlic reduces burning and spitting during cooking.
- Light and dark soy sauces can be substituted with all-purpose soy sauce, but avoid using only dark soy to prevent overpowering flavor.
- This recipe yields either one large or two reasonable servings, ideal to accompany with fresh cucumber and tomato slices for a refreshing side.
- Nutrition values exclude the steamed jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
