Description
Thai Basil Chicken is a flavorful and aromatic stir-fry dish featuring tender chicken thighs cooked with garlic, Thai chilies, onions, and savory sauces, finished with fresh Thai basil leaves. This quick and easy recipe delivers a delicious balance of spicy, salty, and sweet flavors, making it a perfect weeknight dinner served over jasmine rice and garnished with lime.
Ingredients
Scale
Protein and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 6 cloves garlic, minced
- 3 small Thai chilies, thinly sliced (adjust according to your spice preference)
- 1 medium onion, sliced
- 2 cups fresh Thai basil leaves
Sauces and Seasonings
- 2 tablespoons vegetable oil
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
To Serve
- Cooked jasmine rice
- Lime wedges, for garnish
Instructions
- Prepare the chicken: Slice the boneless, skinless chicken thighs into thin pieces and set aside.
- Heat the oil: Warm the vegetable oil in a large skillet or wok over medium-high heat until hot.
- Sauté garlic and chilies: Add the minced garlic and sliced Thai chilies to the hot oil, stirring frequently until fragrant, about 30 seconds.
- Cook chicken: Add the sliced chicken to the pan and stir-fry until it is no longer pink, approximately 5-7 minutes.
- Add onion: Stir in the sliced onion and continue to cook until the onion becomes translucent, about 3-4 minutes.
- Prepare the sauce: In a small bowl, combine oyster sauce, soy sauce, fish sauce, and sugar, mixing well until the sugar dissolves.
- Combine sauce and ingredients: Pour the sauce over the chicken and onions, stirring to coat everything evenly. Let simmer for 2-3 minutes to meld the flavors.
- Add basil leaves: Stir in the fresh Thai basil leaves until they are just wilted and fragrant, about 1 minute.
- Serve: Plate the basil chicken over cooked jasmine rice and garnish with lime wedges for a zesty finish.
Notes
- Adjust the number of Thai chilies to your preferred spice level.
- Thinly slicing the chicken helps it cook quickly and evenly.
- Use fresh Thai basil for the authentic flavor; sweet basil is a substitute but changes the flavor profile slightly.
- Serve immediately for the best texture and flavor.
- Leftovers can be refrigerated for up to 2 days and reheated gently to avoid overcooking the chicken.
