Thai Chili Basil Chicken Stir-Fry
This Thai chili basil chicken is a fast, fragrant stir-fry with tender chicken, garlic, fresh chilies, and a glossy savory sauce. Serve it over steamed jasmine rice for a bold weeknight dinner that comes together in minutes.
Servings2 Portions
Prep Time10 Mins
Cook Time5 Mins
Difficulty
Easy
Ingredients
2
- chicken thigh fillets225 g
- green onion1
- Thai basil leaves1 cup
- garlic2 clove
- bird's eye or Thai chili1
- oil0.5 tbsp
- oyster sauce2 tsp
- light soy sauce1 tsp
- dark soy sauce1 tsp
- sugar1 tsp
- water2 tbsp
- steamed jasmine rice
Step-by-Step Instructions
01
In a small bowl, stir together the oyster sauce, light soy sauce, dark soy sauce, sugar, and water until the sugar mostly dissolves.
02
Slice the green onion, keeping the white and green parts separate. Cut the chicken into small bite-size pieces, finely chop the garlic, and mince the chili.
03
Heat the oil in a wok or large skillet over high heat until shimmering.
04
Add the garlic and chili and stir-fry for about 10 seconds, just until fragrant. Keep your face back from the pan, as the chili fumes can be strong.
05
Add the white parts of the green onion and the chicken. Stir-fry quickly for about 2 minutes, or until the chicken is cooked through and lightly browned at the edges.
06
Pour in the sauce and toss well. Cook for about 1 minute, until the liquid reduces into a thick, shiny coating.
