Basil Chicken Recipe

Prepare and marinate chicken

Cut the chicken thighs into 3/4-inch bite-size pieces. In a bowl, combine 2 tbsp low-sodium soy sauce, 1 tbsp oyster sauce, 1 tsp fish sauce, 1 tsp sugar and 1 tsp cornstarch. Add the chicken, toss to coat evenly, and let marinate 15–30 minutes at room temperature (or up to 2 hours in the refrigerator).

Heat a large skillet or wok over medium-high heat until shimmering. Add 1–2 tbsp vegetable oil and swirl to coat.

Add the marinated chicken in a single layer. Cook undisturbed 2–3 minutes to develop color, then stir-fry 2–3 more minutes until the chicken is mostly cooked through (internal temperature 160°F/71°C). Remove chicken to a plate and set aside, leaving any fond and oil in the pan.

Reduce heat to medium. If the pan looks dry, add up to 1 tbsp oil. Add the sliced onion and red bell pepper and stir-fry 1–2 minutes until they begin to soften but remain bright.

Add the minced garlic and sliced chiles and stir constantly 30–45 seconds until fragrant (do not burn).

In a small bowl, whisk 1/4 cup chicken broth, 1 tbsp light soy sauce, 1/2 tsp dark soy sauce (optional), 1 tsp brown sugar and 1 tsp rice vinegar. In a separate tiny bowl, mix 1/2 tsp cornstarch with 1 tsp cold water to make a slurry.

Return the cooked chicken to the pan with the vegetables. Pour the sauce mixture over the chicken and vegetables, stir to combine, and bring to a simmer for 1–2 minutes.

Stir in the cornstarch slurry and continue to simmer 30–60 seconds until the sauce thickens and coats the chicken.

Remove the pan from heat. Immediately add the torn basil leaves and sliced green onions and toss until the basil wilts and becomes glossy (about 30 seconds). Drizzle 1/2 tsp sesame oil if using and toss once more.

Taste and adjust seasoning: add a pinch of salt, a splash more soy, or a squeeze of lime if you prefer brighter acidity.

Serve immediately over steamed jasmine rice or noodles.