Thai Chilli Basil Chicken
User Reviews
4.9
447 reviews
Excellent
Thai Chilli Basil Chicken
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Recipe video above. Right off the streets of Thailand, made in your own home! Spicy, garlicky and savoury with a hint of sweet. Gold standard Thai chicken stir fry, quick to make and no hunting down unusual ingredients.
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Ingredients
- 225g / 7oz 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 you can find it) (Note 1)
- 2 garlic cloves , large, finely chopped (Note 2)
- 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 (Note 3)
- 1 tsp dark soy sauce (or all purpose) (Note 3)
- 1 tsp sugar
- 2 tbsp water
Serving
- Steamed jasmine rice
Instructions
- Put Sauce ingredients in a small bowl and mix to combine.
- Heat oil in wok or pan over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add the white part of the green onions and chicken and fry until cooked, around 2 minutes.
- Add Sauce and cook for 1 minute until the water reduces to make a thick glossy sauce.
- Toss through green part of green onions and basil leaves. Stir until just wilted, then serve immediately with steamed jasmine rice.
Notes
- Holy Basil is the type of Thai basil used in the authentic recipe. It has a more aniseedy / peppery flavour than normal sweet basil used in Italian cooking, and is available at some Thai groceries.
- Thai Basil is the more common type of basil that is sold at supermarkets here in Australia (Coles, Woolies, Harris Farms) and used in Thai restaurants. Because my closest Asian store is a trek away, I usually make this with Thai Basil.
- If you can't find Thai or Holy Basil, this is still totally worth making using normal basil. The sauce has a strong flavour and dominates, the basil is the fragrant accent flavour.
- Garlic - Finely chopping the garlic rather than minced it (or using jarred garlic) stops it from burning quickly and spitting when it hits the hot wok.
- Soy sauces - can sub light soy sauce or both the light and dark soy with ordinary all purpose soy (like Kikkoman). Or can use just light soy sauce. Flavour not quite as intense as it should be and colour will be paler, but still super tasty.
- Do not use JUST dark soy sauce, flavour will be too intense.
- Serving size - This recipe makes one giant serving or 2 reasonable sized servings. Complete the meal with a simple side of juicy slices of cucumber and tomato with no dressing - this is very Thai! Refreshing accompaniment to spicy Thai food.
- Nutrition per serving excluding rice.
Nutrition Information
Show Details
Serving
160g
Calories
360cal
(18%)
Carbohydrates
5g
(2%)
Protein
19g
(38%)
Fat
29g
(45%)
Saturated Fat
6g
(30%)
Cholesterol
110mg
(37%)
Sodium
588mg
(25%)
Potassium
231mg
(7%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
148IU
(3%)
Vitamin C
2mg
(2%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Serving | 160g | |
| Calories | 360cal | 18% |
| Carbohydrates | 5g | 2% |
| Protein | 19g | 38% |
| Fat | 29g | 45% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 110mg | 37% |
| Sodium | 588mg | 25% |
| Potassium | 231mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 148IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
447 reviews
Excellent
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