Description
A quick and flavorful Thai Chilli Basil Chicken stir-fry featuring tender chicken thigh fillets cooked with aromatic Thai basil, garlic, and chili, served with a glossy, savory sauce and best enjoyed with steamed jasmine rice.
Ingredients
Scale
Chicken and Stir-Fry
- 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 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: Put all sauce ingredients into a small bowl and mix until combined thoroughly.
- Heat Oil and Aromatics: Heat 1 1/2 tablespoons of oil in a wok or pan over high heat. Add the finely chopped garlic and deseeded chopped chili, cooking for 10 seconds while stirring quickly, being careful not to inhale the fumes to avoid coughing.
- Add Chicken and Green Onion White Parts: Add the white part of the green onion and the bite-sized chicken pieces. Stir-fry continuously until the chicken is cooked through, approximately 2 minutes.
- Add Sauce and Reduce: Pour in the prepared sauce mixture and cook for about 1 minute, letting the water reduce and the sauce thicken into a glossy coating on the chicken.
- Finish with Greens: Toss in the green part of the green onion and the Thai basil leaves, stirring just until the basil has wilted.
- Serve: Serve the stir-fry immediately with steamed jasmine rice for an authentic Thai meal experience.
Notes
- Holy Basil is the authentic Thai basil variety providing a peppery, aniseed flavor; if unavailable, Thai basil or regular sweet basil can be used as alternatives.
- Finely chopping garlic instead of mincing helps prevent it from burning and spitting when cooked at high heat.
- Light and dark soy sauces can be substituted with all-purpose soy sauce, but avoid using only dark soy sauce as the flavor will be too intense.
- This recipe yields one large serving or two moderate-sized servings; serve with fresh cucumber and tomato slices without dressing for a refreshing Thai accompaniment.
- Nutrition values given exclude the steamed jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 80 mg
