Description
A flavorful and aromatic Thai Basil Chicken stir-fry made with tender chicken thighs, fresh vegetables, and a savory sauce combining soy, oyster, and fish sauces, finished with fragrant Thai basil leaves. Perfect for a quick and delicious weeknight meal served over steamed jasmine rice.
Ingredients
Sauce Ingredients
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 1 1/2 tablespoons oyster sauce
- 2 tablespoons brown sugar
- 2 teaspoons fish sauce
- 2 tablespoons hot water
Main Ingredients
- 3 tablespoons neutral oil
- 1 large shallot, thinly sliced
- 3 large garlic cloves, thinly sliced
- 3-4 Thai birds-eye chilies, chopped
- 1 tablespoon cornstarch
- 1 1/2 lbs. boneless skinless chicken thighs, diced into small pieces
- 5 scallions, cut into 1" pieces (light green/white and dark green pieces kept separate)
- 8 oz button mushrooms, quartered
- 1 red bell pepper, chopped
- 2 cups fresh green beans, cut into 1" pieces
- 1 1/2 cups Thai basil leaves
Instructions
- Make the sauce: In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, brown sugar, fish sauce, and hot water until the sugar has completely dissolved. Set the sauce aside.
- Sauté the aromatics: Heat the neutral oil in a wok or heavy skillet over medium-high heat. Once the oil begins to shimmer, add the thinly sliced shallot, garlic, and chopped Thai birds-eye chilies. Stir frequently and cook for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Prep the chicken: While the aromatics cook, toss the diced chicken thighs with cornstarch, salt, and pepper in a mixing bowl. Massage the cornstarch into the chicken pieces to ensure even coating and better browning during cooking.
- Cook the chicken and veggies: Add the coated chicken to the wok and stir-fry for 3-5 minutes until the chicken begins to brown. Then add the quartered button mushrooms and the light green and white parts of the scallions. Continue cooking for another 3-4 minutes until the mushrooms begin to soften. Next, add the chopped red bell pepper and green beans, then pour in the prepared stir-fry sauce. Stir frequently and cook until the green beans are just tender and the sauce has reduced slightly.
- Add the Thai basil: Stir in the Thai basil leaves and the dark green scallion pieces. Cook for an additional 2-3 minutes until the basil is wilted and fragrant. Taste and adjust seasoning with salt if necessary. Serve immediately over steamed jasmine rice.
- Storage instructions: Store the Thai Basil Chicken in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave along with jasmine rice before serving. Freezing is not recommended as the vegetables will become mushy when thawed.
Notes
- Use boneless skinless chicken thighs for the best flavor and tenderness.
- If you prefer less heat, reduce the number of Thai birds-eye chilies or remove the seeds before chopping.
- The dish is best served fresh; avoid freezing to maintain vegetable texture.
- Serve with steamed jasmine rice to soak up the flavorful sauce.
- For a gluten-free version, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
