Thai Basil Delight Recipe

Prep

Slice chicken (or cube tofu), trim and cut vegetables so broccoli florets are bite-size, red bell into thin strips, halve baby corn, mince garlic, thinly slice shallot and chilies, and slice green onions. Measure out basil and sauce ingredients.

Heat a large wok or heavy skillet over medium-high heat until hot. Add vegetable oil and swirl to coat.

Add minced garlic, sliced shallot, and chilies. Stir-fry 20–30 seconds until fragrant and beginning to color, taking care not to burn the garlic.

Increase heat to high. Add sliced chicken (or tofu) in a single layer. Let sear undisturbed 45–60 seconds to develop color, then stir-fry 2–3 minutes until mostly cooked through (chicken should no longer be pink; tofu should be golden).

Add broccoli florets, red bell pepper strips, and baby corn. Stir-fry 2 minutes to start softening vegetables but retain crispness.

While vegetables cook, whisk together in a small bowl: light soy sauce, oyster sauce, fish sauce, light brown sugar, lime juice, and stock until sugar dissolves.

Mix the cornstarch with 1 tablespoon of cold water to make a slurry and stir into the sauce mixture.

Pour the sauce into the wok, tossing to coat meat and vegetables. Bring to a simmer and cook 1–2 minutes until sauce thickens and glazes the ingredients. If sauce becomes too thick, add up to 2 tablespoons extra stock or water.

Turn off the heat and immediately add the Thai basil leaves and sliced green onions. Toss vigorously so the residual heat wilts the basil but keeps it bright and aromatic (about 30 seconds).

Drizzle toasted sesame oil over the stir-fry and gently toss. Taste and adjust seasoning: add a pinch more sugar, a splash more soy, or extra lime juice to balance salty/sweet/sour as desired.

Serve hot over steamed jasmine rice and garnish with fresh cilantro if using.