Description
A quick and flavorful Thai Chilli Basil Chicken stir-fry featuring tender chicken thigh pieces cooked with aromatic Thai basil, garlic, and fiery birds eye chilli, tossed in a glossy, savory sauce served with steamed jasmine rice.
Ingredients
Scale
Chicken and Vegetables
- 225g chicken thigh fillets, skinless boneless, cut into bite size pieces
- 1 green onion, cut into 4cm / 2" 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 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 to create the stir-fry sauce.
- Heat the Oil: Place a wok or large pan over high heat and add the oil, heating until hot.
- Sauté Aromatics: Add the finely chopped garlic and deseeded chopped chilli to the hot oil, cooking for about 10 seconds while stirring quickly to release flavors without burning.
- Cook Chicken and Green Onion White Parts: Add the white parts of the green onion and the chicken pieces to the wok. Stir-fry for around 2 minutes until the chicken is cooked through and no longer pink.
- Add Sauce: Pour the prepared sauce over the chicken and cook for 1 minute, allowing the water to reduce and form a thick, glossy coating on the chicken.
- Finish with Basil and Green Onion Toppers: Toss in the green parts of the green onion and the basil leaves, stirring briefly until just wilted to preserve their aroma and flavor.
- Serve: Serve immediately with steamed jasmine rice for a complete and satisfying meal.
Notes
- Holy Basil has a more peppery and aniseedy flavor than sweet basil and is ideal for authentic taste, but Thai Basil or even regular basil can be used as substitutes.
- Finely chopping garlic rather than mincing helps prevent it from burning and spitting in the hot oil.
- You can substitute both light and dark soy sauce with all-purpose soy sauce, though the flavor and color may be slightly less intense.
- Do not use only dark soy sauce as it will overpower the dish with an intense flavor.
- This recipe yields 1 large serving or 2 moderate servings, perfect with fresh cucumber and tomato slices as a refreshing side.
- Nutrition values provided exclude the steamed jasmine rice.
Nutrition
- Serving Size: 1 serving
- Calories: 280 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: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
