Print

Thai Chilli Basil Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 7 reviews

A quick and flavorful Thai Chilli Basil Chicken recipe featuring tender chicken thigh pieces stir-fried with fragrant garlic, fiery bird's eye chilli, and fresh Thai basil leaves, served with steamed jasmine rice. This authentic dish delivers the perfect balance of spicy, savory, and aromatic flavors in just 15 minutes.

Ingredients

Chicken and Vegetables

  • 225g / 7oz chicken thigh fillets, skinless boneless, cut into bite-sized pieces
  • 1 green onion, cut into 4cm / 2" lengths (separate white and green parts)
  • 2 garlic cloves, large, finely chopped
  • 1 bird's eye or Thai chilli, deseeded and finely chopped
  • 1 cup Thai basil leaves, loosely packed (use Holy Basil if available)

Sauce

  • 2 tsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce (or all-purpose soy sauce)
  • 1 tsp sugar
  • 2 tbsp water

Other

  • 1 1/2 tbsp oil (peanut, vegetable, or canola)
  • Steamed jasmine rice, to serve

Instructions

  1. Prepare Sauce: In a small bowl, combine oyster sauce, light soy sauce, dark soy sauce, sugar, and water. Stir well to mix all the sauce ingredients thoroughly.
  2. Heat Oil: Place a wok or frying pan over high heat and add the oil. Allow the oil to heat until hot but not smoking.
  3. Sauté Aromatics: Add the finely chopped garlic and bird's eye chilli to the hot oil. Stir-fry for about 10 seconds until fragrant. Be cautious as the chilli aroma can be strong and may cause coughing if inhaled directly.
  4. Cook Chicken and Onion Whites: Add the white parts of the green onions and the chicken pieces to the pan. Stir-fry continuously for around 2 minutes or until the chicken is cooked through and lightly browned.
  5. Add Sauce: Pour in the prepared sauce mixture. Continue cooking and stirring for about 1 minute until the water in the sauce reduces and it thickens into a glossy coating over the chicken.
  6. Finish with Greens: Toss in the green parts of the green onions and the Thai basil leaves. Stir just until the basil wilts slightly, preserving its aroma and freshness.
  7. Serve: Immediately serve the hot Thai Chilli Basil Chicken with freshly steamed jasmine rice for a complete meal.

Notes

  • Use Holy Basil if available for a more authentic flavor, but regular Thai basil works well too.
  • Deseeding the bird's eye chilli helps control the heat; keep seeds in if you prefer spicier food.
  • Dark soy sauce adds color and depth, but it can be substituted with all-purpose soy sauce if unavailable.
  • Cook chicken thoroughly but avoid overcooking to keep it tender and juicy.
  • Stir-frying over high heat is essential to achieve the characteristic smoky wok hei flavor.

Find it online: https://dishcooks.com/thai-chilli-basil-chicken-recipe/