Description
This 15-minute Thai Basil Chicken brings authentic street food flavors right to your table. Spicy, aromatic, and incredibly satisfying.
Ingredients
Scale
- 1 lb (450g) boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons vegetable oil
- 4–6 Thai bird’s eye chilies, smashed
- 5 cloves garlic, finely minced
- 1 small onion, thinly sliced
- 1 red bell pepper, julienned
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1/2 cup (20g) Thai holy basil leaves
- 2 tablespoons water
Instructions
- Prepare all ingredients before cooking. Slice chicken thinly, mince garlic and chilies, and mix sauce ingredients (oyster sauce, fish sauce, soy sauce, and sugar) in a small bowl.
- Heat a wok or large skillet over high heat until smoking. Add oil, then immediately add garlic and chilies. Stir-fry for 15-20 seconds until fragrant.
- Add chicken and spread in a single layer. Let sear for 30 seconds before stirring. Continue stir-frying for 2-3 minutes until nearly cooked through.
- Add onions and bell peppers. Stir-fry for another minute until vegetables begin to soften but remain crisp-tender.
- Pour in the sauce mixture and water. Let bubble vigorously for about 30 seconds until slightly thickened.
- Remove from heat and immediately add the Thai basil leaves. Stir quickly to wilt the basil in the residual heat.
- Serve immediately over jasmine rice, optionally topped with a fried egg.