Description
This Thai Basil Chicken is a quick and flavorful dish that comes together in just 20 minutes! The perfect balance of savory, sweet, and spicy, with tender chicken cooked in a fragrant sauce of soy sauce, oyster sauce, and fish sauce, topped with fresh Thai basil. Serve it over jasmine rice for an easy, high-protein meal
Ingredients
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1 lb (450g) boneless, skinless chicken thighs or breasts, thinly sliced
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2 tablespoons vegetable oil
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4 cloves garlic, minced
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2-3 Thai bird’s eye chilies, sliced (adjust to taste)
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2 tablespoons soy sauce
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1 tablespoon oyster sauce
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1 tablespoon fish sauce
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1 teaspoon sugar
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1 cup fresh Thai basil leaves
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Cooked jasmine rice, for serving
Instructions
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Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
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Cook the Chicken: Add the sliced chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
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Add Garlic and Chilies: Stir in the minced garlic and sliced chilies, cooking for an additional 1-2 minutes until fragrant.
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Mix the Sauces: In a small bowl, combine the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce mixture over the chicken and stir well to coat.
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Add the Basil: Remove the skillet from heat and fold in the fresh Thai basil leaves until just wilted.
Notes
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Adjust the level of heat by modifying the number of bird’s eye chilies used.
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If you can’t find Thai basil, you can substitute with regular basil, but the flavor will be different.
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Serve with a side of steamed vegetables or a simple cucumber salad for extra freshness.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: Approximately 300 kca
- Sugar: Approximately 300 kcal
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 85mg