Thai Basil Chicken Recipe

Ingredients

• 500 g Boneless Chicken Thighs (cut into bite‑size pieces)
• 1 tsp Soy Sauce (light) (for marinating)
• 10 pieces Garlic Cloves (coarsely crushed)
• 7-8 pieces Thai Bird’s Eye Chilies (coarsely crushed; adjust to heat preference)
• 1/3 cup Shallots (sliced thin)
• 1 handful Thai Holy Basil Leaves (roughly 1 cup loosely packed, torn)
• 1.5 tsp Soy Sauce (light) (for sauce mixture)
• 1.5 tsp Soy Sauce (dark) (adds color and depth)
• 1 tbsp Oyster Sauce (adds umami)
• 2 tsp Granulated Sugar (balances salty flavors)
• 100 ml Water (for sauce dilution)
• 2 tbsp Vegetable Oil (high‑heat oil (peanut oil works well))

Instructions

1. Marinate Chicken

   Place the bite‑size chicken pieces in a bowl, add 1 tsp light soy sauce, and toss to coat. Let sit for 10 minutes.

   Time: PT10M

2. Prepare Aromatics

   Coarsely crush the garlic cloves and Thai chilies together. Slice the shallots thinly. Set aside.

   Time: PT3M

3. Make Sauce

   In a separate mixing bowl combine 1.5 tsp light soy sauce, 1.5 tsp dark soy sauce, 1 tbsp oyster sauce, 2 tsp sugar, and 100 ml water. Stir until the sugar dissolves.

   Time: PT2M

4. Heat Oil

   Heat 2 tbsp oil in a wok or large skillet over high heat until shimmering.

   Time: PT1M

   Temperature: high heat

5. Sauté Garlic and Chilies

   Add the crushed garlic and chilies to the hot oil. Stir‑fry for about 2 minutes until fragrant but not burnt.

   Time: PT2M

   Temperature: high heat

6. Cook Chicken

   Add the marinated chicken to the pan. Stir‑fry for 3–4 minutes until the chicken is mostly cooked through and starts to brown.

   Time: PT4M

   Temperature: high heat

7. Add Shallots

   Stir in the sliced shallots and continue sautéing for another 2 minutes until they soften.

   Time: PT2M

   Temperature: high heat

8. Incorporate Sauce (First Half)

   Pour half of the prepared sauce mixture over the chicken, stir‑fry for 2 minutes to let the flavors meld.

   Time: PT2M

   Temperature: high heat

9. Add Remaining Sauce

   Add the remaining sauce and stir for 1 minute until the chicken is fully cooked and the sauce coats everything.

   Time: PT1M

   Temperature: high heat

10. Finish with Holy Basil

    Turn off the heat, toss in the torn holy basil leaves, and give a quick mix until wilted.

    Time: PT1M

11. Serve

    Transfer the stir‑fry to a serving plate. Serve immediately with hot jasmine or white rice and, if desired, a fried egg on top.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

8 g

Fat

12 g

Fiber

1 g