Thai Chilli Basil Chicken
User Reviews
4.9
Thai Chilli Basil Chicken
Description
Thai Chilli Basil Chicken features skinless boneless chicken thigh pieces stir-fried with finely chopped garlic and bird’s eye chili. The dish includes a sauce mixture of oyster sauce, light and dark soy sauces, sugar, and water that cooks down to a thick, glossy finish. The white parts of green onions are cooked with the chicken, and the green parts along with loosely packed basil leaves are stirred in last just to wilt the herbs.
The resulting dish has a spicy yet balanced profile with savory umami depth from the soy and oyster sauces. The texture includes tender chicken with softened vegetables and bright, slightly peppery notes from the Thai basil. The short cooking time on high heat preserves the fresh flavors and delivers a quick, flavor-packed meal.
Serve this chicken immediately with steamed jasmine rice for a rounded meal. The recipe suggests pairing it with fresh sliced cucumber and tomato to balance the spices. It makes one large serving or two moderate portions.
The notes explain that if Holy Basil is unavailable, standard Thai or even sweet basil can be used, though the dish will differ slightly in herbal aroma. Finely chopping rather than mincing garlic helps prevent burning and spitting during cooking. Soy sauce can be adjusted for lighter flavor and color as desired as well.
Ingredients
- 225g / 7oz chicken thigh fillet , skinless boneless, cut into bite size pieces
- 1 green onion , cut into 4cm / 2" lengths.
- 1 cup basil leaves loosely packed (Holy Basil if you can find it) (Note 1, Thai variety
- 2 garlic large, finely chopped (Note 2, cloves
- 1 bird's eye chili deseeded and finely chopped, or Thai chili
- 1 1/2 tbsp neutral cooking oil peanut, vegetable or canola, generic cooking oil
Sauce
- 2 tsp oyster sauce
- 1 tsp soy sauce Note 3, light
- 1 tsp dark soy sauce (or all purpose) (Note 3)
- 1 tsp sugar
- 2 tbsp water
Serving
- jasmine rice steamed
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 gives the most authentic flavor, but if unavailable, Thai or even common sweet basil can be used with flavorful results.
- Finely chop garlic instead of mincing to reduce spattering and burning during high-heat stir-frying.
- Adjust soy sauce types for desired flavor intensity and color: use light, dark, or all-purpose soy but avoid using only dark soy sauce which can be overpowering.
- This recipe yields about one large or two moderate servings, and is best served with steamed jasmine rice and fresh sliced cucumber and tomato for balance.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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