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
Scale
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
