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Thai Chilli Basil Chicken Recipe

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3.9 from 4 reviews

This Thai Chilli Basil Chicken recipe is a quick and flavorful stir-fry dish featuring tender bite-sized chicken thigh pieces cooked with fragrant Thai basil, garlic, and spicy bird’s eye chilli, finished with a savory oyster and soy sauce blend. Served with steamed jasmine rice, it offers an authentic taste of Thailand in just 15 minutes.

Ingredients

Chicken

  • 225g / 7oz chicken thigh fillets, skinless boneless, cut into bite size pieces
  • 1 green onion, cut into 4cm / 2″ lengths (separate white and green parts)
  • 1 cup Thai basil leaves, loosely packed (Holy Basil if available)

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

Others

  • 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)
  • Steamed jasmine rice, to serve

Instructions

  1. Prepare the sauce: In a small bowl, thoroughly mix together oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Set aside to use later in cooking.
  2. Heat the oil: Place a wok or frying pan over high heat and add the oil. Allow it to heat up until shimmering but not smoking.
  3. Sauté garlic and chilli: Add the finely chopped garlic and bird’s eye chilli to the hot oil. Cook for about 10 seconds until fragrant, being careful not to inhale the fumes to avoid coughing.
  4. Cook chicken and green onion whites: Add the bite-sized chicken pieces and the white parts of the green onion to the pan. Stir-fry continuously for about 2 minutes until the chicken is cooked through.
  5. Add the sauce: Pour the prepared sauce into the pan. Cook and stir for 1 minute, allowing the water to reduce and form a thick, glossy sauce coating the chicken.
  6. Toss in greens and basil: Add the green parts of the green onion and the Thai basil leaves. Stir gently until the basil just wilts, then immediately remove from heat to retain freshness and aroma.
  7. Serve: Plate the chicken and serve it hot alongside steamed jasmine rice for a complete meal.

Notes

  • Use Holy Basil (also called Thai Basil) if available for authentic flavor; regular sweet basil can be substituted but will change the taste slightly.
  • Be cautious when cooking with bird’s eye chilli as it is very spicy; adjust quantity based on your heat preference.
  • The combination of light and dark soy sauce adds depth and balance to the sauce; if unavailable, you can use all-purpose soy sauce but flavor will be less complex.
  • This dish cooks very quickly over high heat, so have all ingredients prepped and ready before starting.
  • Serve immediately to enjoy the fresh, vibrant flavors and avoid the basil becoming discolored or mushy.

Find it online: https://yumntasty.com/thai-chilli-basil-chicken-recipe/