Thai Basil Chicken, one of my favorite Thai dishes

Ingredients

• 1 piece Chicken Breast (trimmed, sliced thin against the grain)
• 1 cup Thai Basil Leaves (handful, stems removed, keep whole until final step)
• 3 pieces Thai Bird’s Eye Chili Peppers (thinly sliced; adjust quantity for heat level)
• 0.5 medium Onion (cut into bite‑size pieces, similar size to chicken strips)
• 6 pieces Garlic Cloves (minced)
• 1/2 teaspoon Salt (lightly season chicken before adding sauces)
• 1/4 teaspoon White Pepper Powder (adds subtle heat)
• 1 tablespoon Water (helps keep chicken moist when coating)
• 1 tablespoon Potato Starch (seals moisture; can substitute cornstarch or tapioca starch)
• 2 tablespoons Avocado Oil (high smoke point; any neutral oil works)
• 1 tablespoon Soy Sauce (adds salty umami)
• 1 tablespoon Fish Sauce (authentic Thai flavor; use sparingly)
• 1 teaspoon Sugar (balances saltiness; pinch is fine)
• 1 cup Jasmine Rice (cooked according to package; optional side)

Instructions

1. Prepare All Ingredients

   Trim any fat from the chicken breast, slice it thin against the grain. Cut the onion into bite‑size pieces, mince the garlic, slice the chilies, and julienne the basil stems. Set the whole basil leaves aside for the final toss.

   Time: PT10M

2. Season the Chicken

   In a mixing bowl combine the sliced chicken with salt, white pepper, a splash of water, potato starch, and 1 tablespoon of avocado oil. Mix until the coating is even.

   Time: PT5M

3. Stir‑Fry the Onions

   Heat the wok over high heat, add ½ tablespoon of oil, then add the onion pieces. Sprinkle a pinch of salt and stir‑fry for 2‑3 minutes until the onions are just tender.

   Time: PT3M

   Temperature: high

4. Set Aside the Onions

   Transfer the softened onions to a plate and set aside.

   Time: PT0M

5. Infuse Oil with Aromatics

   Add the remaining oil to the wok, then quickly stir‑fry the sliced chilies, minced garlic, and the julienned basil stems for about 1‑2 minutes until fragrant.

   Time: PT2M

   Temperature: high

6. Cook the Chicken

   Add the seasoned chicken to the wok. Stir‑fry for 4‑5 minutes, breaking up any clumps, until the chicken is cooked through and no longer pink.

   Time: PT5M

   Temperature: high

7. Combine Onions and Sauces

   Return the cooked onions to the wok. Add soy sauce and fish sauce, stirring for another minute to coat everything evenly.

   Time: PT1M

   Temperature: high

8. Finish with Basil and Sugar

   Add a pinch of sugar, then toss in the whole basil leaves. Stir for 30 seconds until the leaves wilt and release their aroma.

   Time: PT1M

   Temperature: high

9. Serve

   Plate the Thai basil chicken over steamed jasmine rice and enjoy immediately.

   Time: PT0M

Nutrition Facts

Calories

690

Protein

30 g

Carbohydrates

50 g

Fat

20 g

Fiber

3 g