Description
This Thai Basil Chicken recipe is a quick and flavorful stir-fry featuring tender chicken thighs, aromatic garlic, shallots, and fresh Thai basil leaves cooked in a savory sauce made with soy, oyster, and fish sauces. Served best with steamed jasmine rice and a optional fried egg for an authentic Thai meal experience.
Ingredients
Scale
Main Ingredients
- 1 pound chicken thigh, boneless and skinless, chopped into small pieces
- ½ tablespoon avocado oil or ghee
- ¼ cup shallots, finely chopped
- 1 tablespoon garlic, finely chopped
- 1 Thai bird’s eye chili, deseeded and chopped (optional)
- 1½ teaspoons brown sugar
- 1½ teaspoons oyster sauce
- 1 teaspoon light soy sauce
- 1 teaspoon dark soy sauce
- ½ teaspoon fish sauce
- ¼ cup plus 1 tablespoon water
- 35–45 Thai basil leaves, separated from stems
For Serving
- Steamed jasmine rice
- Fried egg (optional, but highly recommended)
Instructions
- Marinate Chicken: In a medium mixing bowl, add chicken along with 1 teaspoon light soy sauce and ½ teaspoon fish sauce. Mix to combine, then set aside to marinate for 15 minutes.
- Prepare Sauce: In a small bowl, whisk together brown sugar, oyster sauce, light soy sauce, dark soy sauce, fish sauce, and water until the brown sugar dissolves. Set the sauce mixture aside.
- Sauté Aromatics: Heat avocado oil in a wok or skillet over medium-high heat. Add the finely chopped shallots and garlic, and sauté for 2 minutes or until fragrant. Add the chopped bird’s eye chili and stir for 1 minute more.
- Cook Chicken: Add the marinated chicken to the wok or skillet and cook for 6 minutes or until the chicken is fully cooked, stirring occasionally.
- Add Sauce: Pour the prepared sauce mixture over the chicken, stirring well to coat all pieces. Cook for an additional 2 minutes or until the sauce has slightly reduced and thickened.
- Add Basil: Turn off the heat, then add the Thai basil leaves. Stir gently until the leaves have wilted from the residual heat.
- Serve: Serve the Thai basil chicken hot with steamed jasmine rice and a fried egg on top if desired. Enjoy your flavorful Thai meal!
Notes
- If you prefer more sauce, double the sauce recipe quantities.
- Using chicken thighs provides juicier and more flavorful meat compared to chicken breast.
- Adjust the amount of bird’s eye chili according to your preferred spice level.
- For a vegetarian version, substitute chicken with firm tofu and use vegetarian oyster sauce.
- Fried egg topping enhances the authenticity and adds rich texture to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
