Thai Basil Chicken - Thai Takeout So Simple to Make

Ingredients

• 1 pound Chicken Thighs (boneless, skinless, cut into 1‑inch bite‑size pieces)
• 1 cup Thai Basil Leaves (loosely packed, fresh)
• 1 large Shallot (sliced thin)
• 5 cloves Garlic (minced)
• 2 pieces Thai Chilies (optional, sliced)
• 2 tablespoons Vegetable Oil (high smoke point)
• 1 tablespoon Oyster Sauce
• 2 teaspoons Soy Sauce
• 2 teaspoons Fish Sauce (optional; can replace with extra soy sauce)
• 2 teaspoons Dark Sweet Soy Sauce (or dark soy sauce plus a pinch of sugar)
• 2 teaspoons Brown Sugar
• 1 pinch Crushed Red Pepper Flakes (optional for extra heat)

Instructions

1. Prep Aromatics

   Slice the large shallot thinly, mince the garlic cloves, and (if using) slice the Thai chilies.

   Time: PT5M

2. Measure Sauce

   In a small bowl combine oyster sauce, soy sauce, fish sauce, dark sweet soy sauce, brown sugar, and crushed red pepper flakes. Stir until sugar dissolves.

   Time: PT2M

3. Heat Oil

   Place the wok over medium heat and add vegetable oil. Heat until you see a thin wisp of smoke.

   Time: PT1M

   Temperature: Medium heat

4. Stir‑Fry Shallots

   Add the sliced shallot to the hot oil and stir‑fry for about 1–2 minutes until softened.

   Time: PT2M

   Temperature: Medium heat

5. Add Garlic (and Chilies)

   Add the minced garlic (and optional chilies) and stir‑fry for 30 seconds until fragrant.

   Time: PT30S

   Temperature: Medium heat

6. Cook Chicken

   Add the bite‑size chicken thigh pieces. Stir‑fry for about 6 minutes, or until the chicken is just cooked through and no longer pink.

   Time: PT6M

   Temperature: Medium‑high heat

7. Add Sauce

   Pour the prepared sauce over the chicken, stir well to coat, and cook for another minute to let the flavors meld.

   Time: PT1M

   Temperature: Medium‑high heat

8. Wilt Basil

   Turn off the heat and immediately add the Thai basil leaves. Toss quickly for about 10 seconds until the basil wilts.

   Time: PT10S

9. Serve

   Transfer the stir‑fry to a serving plate and serve hot over jasmine rice.

   Time: PT1M

Nutrition Facts

Calories

380

Protein

30 g

Carbohydrates

5 g

Fat

15 g

Fiber

0.5 g