Thai Chilli Basil Chicken Recipe
Introduction
Thai Chilli Basil Chicken is a vibrant, flavorful dish that delivers a perfect balance of spicy, savory, and aromatic notes. Quick to cook and packed with fresh ingredients, it’s an ideal meal for busy weeknights that doesn’t compromise on taste.
Ingredients
- 225g / 7oz chicken thigh fillets, skinless and 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 large garlic cloves, finely chopped
- 1 birds eye or Thai chilli, deseeded and finely chopped
- 1 1/2 tbsp oil (peanut, vegetable or canola)
- 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
- Steamed jasmine rice, to serve
Instructions
- Step 1: In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water to create the sauce.
- Step 2: Heat the oil in a wok or large pan over high heat until shimmering.
- Step 3: Add the chopped garlic and chilli and cook for about 10 seconds, being careful not to inhale the fumes as the chilli can be quite strong.
- Step 4: Add the white parts of the green onion and the chicken pieces. Stir-fry until the chicken is cooked through, about 2 minutes.
- Step 5: Pour in the sauce mixture and cook for 1 minute, allowing the water to reduce and form a thick, glossy sauce coating the chicken.
- Step 6: Toss in the green parts of the green onion and the Thai basil leaves. Stir everything gently until the basil is just wilted. Serve immediately with steamed jasmine rice.
Tips & Variations
- For a milder dish, reduce the amount of chilli or remove the seeds completely.
- Use chicken breast instead of thigh fillets if preferred, though thighs provide juicier results.
- If you can’t find Thai basil, regular sweet basil is a good substitute.
- For a vegetarian version, replace chicken with tofu and use vegetarian oyster sauce.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave until warmed through. The basil is best added fresh when reheating to maintain its aroma.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of chilli?
Yes, you can substitute birds eye chilli with other hot chillies like serrano or jalapeño, adjusting the quantity to your preferred spice level.
Is Thai Chilli Basil Chicken gluten-free?
The dish can be gluten-free if you use gluten-free soy sauce and oyster sauce. Always check the labels to ensure they do not contain wheat.
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Thai Chilli Basil Chicken Recipe
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
Thai Chilli Basil Chicken is a vibrant and flavorful stir-fry featuring tender chicken thigh pieces cooked with aromatic garlic, fiery bird’s eye chili, and fresh Thai basil leaves. Coated in a savory-sweet sauce made from oyster sauce and soy sauces, this quick and easy dish delivers authentic Thai flavors and is best served over steamed jasmine rice for a satisfying meal.
Ingredients
Protein
- 225g / 7oz chicken thigh fillets, skinless and boneless, cut into bite size pieces
Vegetables and Herbs
- 1 green onion, cut into 4cm / 2″ lengths (white and green parts separated)
- 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
Sauce Ingredients
- 1 1/2 tbsp oil (peanut, vegetable, or canola)
- 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, combine the oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Mix well to create a balanced, flavorful sauce that will coat the chicken perfectly.
- Heat the Oil: Place a wok or large pan over high heat and add the oil. Allow the oil to heat until shimmering to ensure a quick stir-fry.
- Sauté Garlic and Chilli: Add the finely chopped garlic and deseeded bird’s eye chili to the hot oil. Cook for about 10 seconds, stirring constantly. Be careful not to inhale the aroma directly as the chili’s heat can be intense and cause coughing.
- Cook Chicken and Green Onion Whites: Add the white parts of the green onions and the bite-sized chicken pieces to the wok. Stir-fry quickly on high heat for approximately 2 minutes until the chicken is cooked through and lightly browned.
- Add Sauce and Reduce: Pour the prepared sauce over the chicken and toss everything together. Continue cooking for about 1 minute, allowing the water in the sauce to reduce and thicken into a glossy coating on the chicken.
- Finish with Herbs: Toss in the green parts of the green onions and the Thai basil leaves. Stir gently until the basil just wilts, retaining its bright flavor and aroma.
- Serve: Immediately serve the spicy, aromatic Thai chilli basil chicken over a bed of steamed jasmine rice for a delicious and authentic Thai meal.
Notes
- Note 1: Thai basil (or Holy Basil) can be found in Asian grocery stores and gives this dish its distinctive aroma and flavor.
- Note 2: Use large fresh garlic cloves and finely chop to maximize flavor release.
- Note 3: Adjust soy sauce types per availability and taste; dark soy sauce adds color and slight sweetness.
- Be cautious when cooking with bird’s eye chili as it can be very spicy; deseeding reduces the heat.
- Use a wok or a large pan to enable quick and even cooking over high heat.
- Serve immediately to enjoy the vibrant flavors and tender texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai basil chicken, stir-fry chicken, Thai chilli chicken, Thai recipe, quick Thai chicken, chicken thigh recipe
