Easy! Sweet Basil Chicken Recipe
EASY! Sweet Basil Chicken Recipe is a easy Chinese recipe that serves 2. 260 calories per serving. Recipe by Ji Cooks Yum on YouTube.
Prep: 40 min | Cook: 7 min | Total: 57 min
Cost: $3.73 total, $1.86 per serving
Ingredients
- 0.5 pound Chicken Breast (cut into bite‑size pieces)
- 0.5 cup Fresh Basil Leaves (loosely packed, roughly torn)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Soy Sauce
- 1 teaspoon Granulated Sugar
- 1/4 teaspoon Black Pepper (freshly ground)
- 2 cloves Garlic (minced)
- 0.5 cup Yellow Onion (thinly sliced)
- 0.5 cup Celery Stalk (diagonal slices)
- 0.5 cup Green Onion (white and green parts, sliced)
- 2 tablespoons Vegetable Oil (high‑smoke‑point oil such as canola or peanut)
Instructions
Prep the Ingredients
Slice the chicken breast into bite‑size pieces. Thinly slice the yellow onion, celery, and green onion. Mince the garlic. Roughly tear the basil leaves.
Time: PT10M
Marinate the Chicken
In a mixing bowl combine chicken pieces, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and 1/4 tsp black pepper. Mix well, cover, and let sit at room temperature for 30 minutes.
Time: PT30M
Heat the Wok
Place the wok over high heat, add 2 tbsp vegetable oil, and let it heat until shimmering (about 2 minutes).
Time: PT2M
Temperature: high heat
Stir‑Fry the Chicken
Add the marinated chicken to the wok in a single layer. Stir‑fry for 4 minutes, or until the chicken is about 75% cooked through and lightly browned.
Time: PT4M
Temperature: high heat
Add Aromatics
Add the sliced yellow onion, celery, green onion, and minced garlic. Stir‑fry for another 2 minutes until the vegetables are just tender.
Time: PT2M
Temperature: high heat
Season the Dish
Pour in an additional 1 tbsp soy sauce and 1 tsp sugar if you prefer a slightly sweeter glaze. Stir to coat everything evenly.
Time: PT1M
Temperature: high heat
Finish with Basil
Turn off the heat and immediately toss in the fresh basil leaves. Stir quickly until the basil wilts – this takes about 1 minute.
Time: PT1M
Serve
Serve the spicy basil chicken over steamed jasmine rice. Garnish with extra sliced green onion if desired.
Time: PT1M
Nutrition Facts
- Calories
- 260
- Protein
- 25 g
- Carbohydrates
- 12 g
- Fat
- 9 g
- Fiber
- 2 g
Dietary info: High protein, Gluten‑free if tamari is used, Dairy‑free
Allergens: Soy, Shellfish (oyster sauce), Possible wheat (if regular soy sauce is used)
Ingredient Substitutions
- Instead of Chicken Breast: boneless skinless chicken thighs
- Instead of Fresh Basil Leaves: Thai basil, Thai holy basil
- Instead of Oyster Sauce: hoisin sauce, soy sauce + 1 tsp sugar
- Instead of Soy Sauce: tamari (gluten‑free)
- Instead of Granulated Sugar: honey, maple syrup (use less)
- Instead of Black Pepper: white pepper
- Instead of Garlic: garlic paste (1 tsp)
- Instead of Yellow Onion: white onion
- Instead of Celery Stalk: green bell pepper
- Instead of Green Onion: chives
- Instead of Vegetable Oil: sunflower oil, grapeseed oil
Equipment Needed
- Wok or Large Skillet
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Spatula or Wooden Spoon
Critical Steps — Do Not Skip
- Marinating the chicken for at least 30 minutes
- Stir‑frying on high heat to achieve a quick sear
- Adding fresh basil off the heat to retain aroma
Chef Tips from the Video
- Use a carbon‑steel wok for the best heat distribution.
- If you like extra heat, add ½ tsp crushed red pepper flakes with the garlic.
- Finish with a drizzle of sesame oil for a nutty aroma.
Troubleshooting
Chicken turns rubbery.
Do not overcook; stir‑fry only until just done and remove from heat. Marinate for no more than 2 hours.
Sauce is too salty.
Add a splash of water or a pinch more sugar to balance the saltiness.
Basil loses its flavor.
Add the basil off the heat and toss quickly; avoid cooking it for more than a minute.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the chicken up to 12 hours ahead; keep refrigerated.
- Prepare the sauce mixture in a small jar for quick pouring.
Frequently Asked Questions
What is the cultural significance and history of Spicy Basil Chicken in Chinese cuisine?
Spicy Basil Chicken (known as "香辣罗勒鸡" in some regional Chinese kitchens) reflects the Sichuan tradition of combining heat with aromatic herbs. Basil was introduced to Chinese cooking from Southeast Asia and is prized for its fresh, peppery flavor that balances spicy sauces.
What are the traditional regional variations of Spicy Basil Chicken in Chinese cuisine?
In Sichuan, the dish often uses dried chili oil and Sichuan peppercorns for a numbing heat. In Cantonese versions, the sauce is milder and may include a splash of Shaoxing wine. The Ji Cooks Yum version keeps it simple with oyster sauce, soy sauce, and fresh basil.
How is Spicy Basil Chicken traditionally served in Chinese households?
It is typically served hot, directly from the wok, over a bowl of steamed white or jasmine rice. The fragrant basil and bright vegetables make it a centerpiece for a family meal, often accompanied by stir‑fried greens and a clear soup.
What occasions or celebrations is Spicy Basil Chicken traditionally associated with in Chinese culture?
While not tied to a specific festival, the dish’s bold flavors make it popular for weekend family gatherings and casual dinner parties where a quick, satisfying main course is desired.
What other Chinese dishes pair well with Spicy Basil Chicken?
Pair it with simple sides such as garlic‑sautéed bok choy, cold cucumber salad with rice vinegar, or a light egg drop soup to balance the heat.
What are the authentic traditional ingredients for Spicy Basil Chicken versus acceptable substitutes?
Authentic ingredients include fresh Thai basil, oyster sauce, light soy sauce, and Shaoxing wine. Acceptable substitutes are Thai basil for regular basil, hoisin sauce for oyster sauce, and tamari for soy sauce if gluten‑free is needed.
What are the most common mistakes to avoid when making Spicy Basil Chicken at home?
Common errors include over‑marinating the chicken, overcrowding the wok which steams instead of sears, and cooking the basil too long which destroys its aroma. Follow the high‑heat, quick‑cook method and add basil at the end.
Why does this Spicy Basil Chicken recipe use oyster sauce instead of just soy sauce?
Oyster sauce adds a deep umami richness and a subtle sweetness that soy sauce alone cannot provide, creating a more balanced and glossy sauce that coats the chicken beautifully.
Can I make Spicy Basil Chicken ahead of time and how should I store it?
Yes, you can marinate the chicken up to 12 hours ahead. After cooking, store the chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet; add a splash of water to revive the sauce.
What texture and appearance should I look for when making Spicy Basil Chicken?
The chicken should be lightly browned on the outside but still juicy inside, and the vegetables should remain crisp‑tender. The sauce should be glossy, coating each piece, and the basil should be wilted but still bright green.
What does the YouTube channel Ji Cooks Yum specialize in?
The YouTube channel Ji Cooks Yum focuses on fast, flavorful Asian‑inspired home cooking, offering step‑by‑step tutorials that emphasize bold sauces, fresh herbs, and techniques that are accessible to beginner cooks.
How does the YouTube channel Ji Cooks Yum's approach to Chinese cooking differ from other Chinese cooking channels?
Ji Cooks Yum prioritizes quick weeknight meals using readily available grocery‑store ingredients, whereas many traditional Chinese cooking channels often feature more elaborate, time‑intensive dishes or require specialty pantry items.
Last updated: September 6, 2026
