Description
A flavorful and authentic Thai Chilli Basil Chicken stir fry featuring tender chicken thighs cooked with aromatic garlic, spicy bird's eye chilli, and fragrant Thai basil leaves, served with a glossy, savory sauce. Perfect for a quick, vibrant meal packed with bold Thai flavors.
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 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: Combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water in a small bowl and mix well.
- Heat Oil and Aromatics: Heat oil in a wok or large pan over high heat. Add the finely chopped garlic and bird's eye chilli, cooking for 10 seconds while avoiding inhaling the fumes to prevent coughing.
- Cook Chicken and Green Onion: Add the white part of the green onion and the chicken pieces to the wok. Stir-fry until the chicken is cooked through, about 2 minutes.
- Add Sauce and Thicken: Pour in the prepared sauce and cook for 1 minute, stirring until the water evaporates and the sauce becomes thick and glossy.
- Finish with Basil and Serve: Toss in the green part of the green onion and the basil leaves. Stir just until the basil wilts. Serve immediately with steamed jasmine rice.
Notes
- Holy Basil offers a more authentic Thai flavour with its aniseedy, peppery notes but Thai Basil or even regular sweet basil can be used as substitutes.
- Finely chopping garlic rather than mincing reduces burning and splattering during cooking.
- Light and dark soy sauces can be substituted with all-purpose soy sauce, but avoid using only dark soy sauce as it can overpower the dish.
- This recipe makes one large serving or two moderate servings, perfect paired with fresh cucumber and tomato slices without dressing to balance the spicy flavours.
- Nutrition values are calculated excluding the jasmine rice serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 70 mg
