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Thai Basil Chicken Recipe

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4 from 3 reviews

Thai Basil Chicken is a quick and flavorful stir-fry dish featuring tender diced chicken, aromatic garlic, fiery birds eye chilies, crunchy yardlong beans, and fresh Thai basil leaves, all cooked in a savory sauce made with fish sauce, soy sauce, oyster sauce, and a touch of sugar. This authentic Thai street food favorite is perfect for a fast, satisfying meal served over steamed white rice and topped with a crispy fried egg.

Ingredients

Protein

  • 1 lb chicken (approx. 3 cups, diced boneless dark meat or ground chicken)

Vegetables and Herbs

  • 1/2 cup yardlong beans (or green beans), cut into bite-sized pieces
  • 3 cloves garlic (approx. 1 tablespoon), minced
  • 1–2 shallots (approx. 1/4 cup), diced
  • 2 birds eye chilies, finely minced
  • 1 cup Thai basil leaves (approx. 1 cup), leaves only, stems discarded

Sauce

  • 1 ½ tablespoons fish sauce
  • 1 ½ teaspoons dark soy sauce
  • 1 ½ tablespoons oyster sauce
  • 2 teaspoons sugar
  • 1 ½ tablespoons water

Other

  • 2–3 tablespoons cooking oil (for stir-frying)

Instructions

  1. Prepare the Sauce: Mix together the fish sauce, dark soy sauce, oyster sauce, sugar, and water in a small bowl until well combined and set aside.
  2. Prepare the Aromatics: Finely mince the garlic and birds eye chilies, dice the shallots, and set all aside for later use.
  3. Prepare the Vegetables: Trim and discard the tips of the yardlong beans, then cut them into small bite-sized pieces. Pick the Thai basil leaves from the stems and discard the woody stems.
  4. Prepare the Chicken: If using whole chicken pieces, dice the boneless dark meat into ½ inch cubes. If using ground chicken, it can be used as is.
  5. Heat the Pan: Place a wok or large frying pan over high heat until very hot. Add 2-3 tablespoons of cooking oil and swirl to coat.
  6. Cook Shallots and Chicken: Add the diced shallots and chicken to the hot pan. Cook on high heat, stirring occasionally, until the chicken is fully cooked and any water released evaporates—about 5 minutes. Ensure the chicken gets some good browning without steaming.
  7. Add Aromatics and Vegetables: Stir in the minced garlic, yardlong beans, birds eye chilies, and the prepared sauce. Continue cooking and stirring for about 3 minutes until the beans are cooked but still crisp.
  8. Add Basil and Finish: Turn off the heat and immediately stir in the Thai basil leaves, mixing until the leaves wilt and release their aroma.
  9. Serve: Serve the Thai basil chicken hot over steamed white rice, optionally with a fried egg on top for a traditional touch. Enjoy your meal!

Notes

  • Use high heat to ensure quick cooking that keeps the chicken tender and vegetables crisp.
  • If chicken releases water during cooking, continue cooking until the water evaporates to avoid steaming.
  • Adjust the number of birds eye chilies to control the spice level according to your preference.
  • Fresh Thai basil is essential for authentic flavor; holy basil can be used as a substitute.
  • This dish pairs perfectly with jasmine rice and a fried egg for a complete meal.

Find it online: https://bitezly.com/thai-basil-chicken-recipe/