Description
How to make authentic Thai basil chicken stir fry with tender chicken, aromatic holy basil, and bold flavors that bring restaurant taste to your kitchen.
Ingredients
Scale
Protein & Base
- 1 lb boneless chicken thighs, sliced thin
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 2 Thai chilies, sliced thin
Sauce Components
- 3 tbsp oyster sauce
- 2 tbsp fish sauce
- 1 tbsp dark soy sauce
- 1 tsp sugar
- 2 tbsp chicken broth
Aromatics & Vegetables
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 2 cups fresh Thai holy basil leaves
- 2 green onions, chopped
For Serving
- 4 cups cooked jasmine rice
- 4 fried eggs, optional
- Lime wedges for garnish
Instructions
- Prep Everything: Slice chicken thin, mince garlic, and prepare all vegetables. Mix sauce ingredients in a small bowl. Having everything ready prevents burning during the fast cooking process.
- Heat Wok: Heat oil in wok or large skillet over high heat until shimmering. The pan should be smoking hot—this high heat is crucial for proper stir-fry texture.
- Cook Aromatics: Add garlic and chilies, stir-fry for 30 seconds until fragrant. Don’t let garlic brown or it becomes bitter—keep things moving constantly in the hot oil.
- Add Chicken: Add sliced chicken and stir-fry for 3-4 minutes until just cooked through. Chicken should be golden and no longer pink—don’t overcrowd the pan.
- Add Vegetables: Toss in onions and bell pepper, stir-fry for 2 minutes until crisp-tender. Vegetables should retain some crunch and bright color for the best texture contrast.
- Finish Dish: Pour in sauce mixture and add basil leaves. Toss everything together for 1 minute until basil wilts and sauce coats everything. Remove from heat immediately.
- Serve Hot: Serve immediately over jasmine rice with fried eggs and lime wedges. The dish loses its vibrant flavors if it sits too long—eat while piping hot.
Notes
- Use high heat throughout cooking to prevent steaming and achieve proper stir-fry texture.
- Slice chicken against the grain for maximum tenderness and easier chewing.
- Add basil leaves at the very end to prevent them from turning black and bitter.
- Store leftovers in refrigerator up to 3 days, rice stored separately prevents sogginess.
- Double recipe easily for meal prep or feeding larger crowds.
- Substitute chicken with pork, beef, or tofu using same cooking method and timing.
Allergy Information: Fish, Soy
Nutrition
- Calories: 385 calories
- Fat: 18g
- Carbohydrates: 28g
- Protein: 32g