Description
Thai Chilli Basil Chicken is a quick and flavorful stir-fry dish featuring tender bite-sized chicken thigh pieces cooked with aromatic garlic, fiery bird's eye chilli, and fresh Thai basil leaves. This vibrant recipe combines a savory sauce made from oyster sauce, light and dark soy sauces, and a touch of sugar, creating a thick glossy coating. Served immediately with steamed jasmine rice, it's an authentic and spicy Thai favorite perfect for a speedy weeknight meal.
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
- 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 Ingredients
- 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 Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Mix well until the sugar dissolves.
- Heat Oil: Heat the oil in a wok or frying pan over high heat until shimmering hot.
- Cook Aromatics: Add finely chopped garlic and chopped bird’s eye chilli to the hot oil and cook for 10 seconds, being careful not to inhale the fumes as it can be strong and cause coughing.
- Cook Chicken and White Onion: Add the white parts of the green onion and the chicken pieces. Stir-fry for about 2 minutes until the chicken is cooked through.
- Add Sauce: Pour in the prepared sauce and continue cooking for 1 minute, stirring continuously, until the water reduces and the sauce becomes thick and glossy, coating the chicken evenly.
- Finish with Greens: Toss in the green parts of the green onion and the Thai basil leaves. Stir gently just until the basil wilts and releases its fragrance.
- Serve: Serve immediately with steamed jasmine rice and enjoy the authentic Thai flavors.
Notes
- Holy Basil is the traditional Thai basil preferred for its aniseedy and peppery flavor, available in some Thai groceries. Thai basil, more common in supermarkets, is an excellent substitute.
- Finely chop garlic instead of mincing or using jarred garlic to prevent burning and spitting when cooking.
- If you can't find both light and dark soy sauce, all-purpose soy sauce can be used, but avoid using only dark soy sauce as it will overpower the dish and darken the color too much.
- This recipe serves one large or two moderate servings and pairs well with fresh cucumber and tomato slices served plain to balance the spicy flavors.
- Nutrition information excludes the steamed jasmine rice serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 85 mg
