Thai Basil Chicken
A quick and boldly flavored Thai street food classic — ground chicken stir-fried with garlic, Thai chilies, and loads of fresh holy or Thai basil in a savory-sweet sauce. Ready in under 20 minutes and absolutely addictive over jasmine rice.
Source: Allrecipes
Method
- 1
Mix together the oyster sauce, fish sauce, soy sauce, sugar, and chicken broth in a small bowl. Set aside.
Prep the sauce ahead of time so the stir-fry moves quickly. - 2
Pat the chicken thighs dry and finely chop into small, even pieces.
- 3
Heat the vegetable oil in a wok or large skillet over high heat. Add the garlic and Thai chili peppers and stir-fry for 30 seconds until fragrant.
- 4
Add the chopped chicken thighs and stir-fry for 4–6 minutes, breaking up any clumps, until cooked through and starting to caramelise at the edges.
Chicken thighs have more fat than breast or ground chicken — let them sit for a moment undisturbed to get a little colour before stirring. - 5
Pour in the sauce and toss everything together over high heat for 1–2 minutes until the sauce reduces and coats the chicken.
- 6
Remove from heat and fold in the Thai basil leaves until just wilted.
- 7
Serve over jasmine rice with a fried egg on top, if desired.
Pairs well with
Side
Jasmine rice
Essential — soaks up all that savory sauce.
Topping
Fried egg
A classic Thai street food addition. The runny yolk is magic with the chicken.
Drink
Thai iced tea
Sweet and creamy — a great contrast to the heat.
Side
Cucumber salad
Cool and refreshing alongside the spicy stir-fry.