Description
This classic Thai Basil Chicken recipe features tender, thinly sliced boneless chicken thighs stir-fried with aromatic garlic, spicy Thai chilies, and fresh Thai basil. Coated in a savory blend of oyster sauce, soy sauce, fish sauce, and a hint of sugar, the dish offers a perfect balance of spicy, salty, and sweet flavors. Served over fragrant jasmine rice and garnished with lime wedges, it makes a quick and delicious meal in just 30 minutes.
Ingredients
Scale
Chicken and Aromatics
- 1 1/2 pounds boneless, skinless chicken thighs, thinly sliced
- 2 tablespoons vegetable oil
- 6 cloves garlic, minced
- 3 small Thai chilies, thinly sliced (adjust according to your spice preference)
- 1 medium onion, sliced
Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
Additional
- 2 cups fresh Thai basil leaves
- Cooked jasmine rice, for serving
- Lime wedges, for garnish
Instructions
- Prepare the chicken: Slice the boneless, skinless chicken thighs into thin pieces and set aside for cooking.
- Heat oil: Warm the vegetable oil in a large skillet or wok over medium-high heat to get it hot enough for a quick sauté.
- Sauté garlic and chilies: Add the minced garlic and sliced Thai chilies to the hot oil, stirring constantly until fragrant, about 30 seconds.
- Cook chicken: Add the thinly sliced chicken pieces to the pan and cook, stirring occasionally, until the chicken is no longer pink in the center, approximately 5 to 7 minutes.
- Add onion: Stir in the sliced onion and continue cooking until the onions turn translucent, releasing their sweetness and softening, about 3 to 4 minutes.
- Mix the sauce: In a small bowl, combine oyster sauce, soy sauce, fish sauce, and sugar. Stir well until the sugar fully dissolves.
- Add sauce to chicken: Pour the prepared sauce over the chicken and onions, stirring to coat everything evenly. Let the mixture simmer for 2 to 3 minutes to allow the flavors to meld beautifully.
- Stir in basil: Add the fresh Thai basil leaves and toss gently just until the leaves are wilted and fragrant, ensuring the basil’s aroma infuses the dish perfectly.
- Serve: Plate the Thai basil chicken over cooked jasmine rice and garnish with lime wedges for a bright, tangy finish that complements the savory dish.
Notes
- Adjust the number of Thai chilies to control the spiciness to your liking.
- Use fresh Thai basil for authentic flavor; sweet basil can be a substitute if unavailable.
- For a gluten-free version, ensure soy sauce and oyster sauce are gluten-free.
- Chicken thighs provide juicier meat than breasts, but breasts can be substituted if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve immediately for the best texture and flavor.
