Description
A vibrant and spicy Thai Chilli Basil Chicken recipe featuring tender chicken thigh fillets stir-fried with fragrant Thai basil, garlic, and chillies. This quick and flavorful dish is served with steamed jasmine rice, perfect for a satisfying meal inspired by authentic Thai flavors.
Ingredients
Scale
Main Ingredients
- 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 Sauce: Put all sauce ingredients in a small bowl and mix to combine thoroughly.
- Heat Oil: Heat oil in a wok or pan over high heat until shimmering.
- Sauté Garlic and Chilli: Add finely chopped garlic and deseeded chilli to the hot oil and cook for 10 seconds, taking care not to inhale the fumes as the chilli is very potent.
- Cook Chicken and Green Onion: Add the white part of the green onions and chicken pieces to the wok. Stir-fry until the chicken is cooked through and no longer pink, about 2 minutes.
- Add Sauce: Pour in the prepared sauce and continue cooking for 1 minute until the water reduces and the sauce becomes thick and glossy.
- Add Basil and Green Onion Tops: Toss in the green part of the green onions and the basil leaves. Stir gently until just wilted.
- Serve: Serve immediately with steamed jasmine rice for a complete meal.
Notes
- Holy Basil is preferred for authentic flavor as it has a peppery and aniseedy taste, but Thai Basil or even regular sweet basil can be used as substitutes.
- Finely chopping garlic instead of mincing prevents it from burning quickly and spitting during cooking.
- Light soy sauce combined with dark soy sauce provides balance in flavor and color; using only dark soy sauce may result in an overpowering taste.
- This recipe yields around 2 servings; serve with fresh cucumber and tomato slices without dressing for a refreshing side.
- Nutrition values are calculated per serving excluding rice.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 85 mg
