Loft Thai Basil Recipe

Prep protein

Pat the chicken or beef dry and thinly slice across the grain into bite-sized strips. Toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch until evenly coated. Let sit while you prepare other components (10 minutes).

If using beef, allow slices to marinate at room temperature; if using chicken, ensure it reaches room temperature before cooking for even sear.

Make the pesto

In a food processor or blender combine Thai basil, cilantro, garlic, Thai red chiles (start with 1 and add more to taste), shallot, fish sauce, lime juice, and palm sugar. Pulse to a coarse paste. With the motor running, slowly stream in 3 tablespoons vegetable oil until the mixture emulsifies into a loose pesto. Taste and adjust fish sauce, lime, or chiles for heat and seasoning. Set aside.

Prep vegetables

Trim and cut all vegetables: julienne the carrot, thinly slice the red pepper and onion, trim snap peas, and separate broccolini into small florets. Keep similar-size pieces so they cook evenly.

Blanch broccolini or broccoli in boiling salted water for 30–45 seconds, then shock in ice water to preserve color and stop cooking. Drain well before stir-frying.

Cook protein

Heat a large wok or heavy skillet over high heat until shimmering. Add 1 tablespoon neutral oil. Working in a single layer (do in two batches if necessary), add the marinated protein and sear without crowding for 60–90 seconds per side until nicely browned but not fully cooked through. Remove protein to a plate and set aside.

Stir-fry vegetables

Return wok to high heat and add remaining 1 tablespoon neutral oil. Add sliced onion and carrot first; stir-fry 30–45 seconds until fragrant. Add red bell pepper, blanched broccoli, and snap peas; stir-fry another 45–60 seconds until vegetables are bright and crisp-tender.

Combine everything

Push vegetables to the side, add the protein back to the center of the wok. Add 2 tablespoons chicken stock, 1 tablespoon oyster sauce, 1 tablespoon light soy sauce, and 1/2 teaspoon dark soy sauce. Stir to combine. Add 3–4 tablespoons of the prepared Thai basil pesto (adjust to taste) and toss everything together over high heat for 30–45 seconds so sauce coats the ingredients and just finishes cooking the protein.

Season with 1/4 teaspoon white pepper and a drizzle (about 1/2 teaspoon) of sesame oil if using. Taste and adjust fish sauce, lime, or sugar as needed.

Finish

Remove the wok from heat. Fold in 1 cup torn Thai basil leaves and most of the sliced green onions (reserve a few for garnish) and toss once until basil is wilted but still vibrant.

Divide the LOFT Thai Basil among 2 plates (or 4 small servings), garnish with reserved green onions, crispy shallots if using, and lime wedges on the side. Serve immediately with steamed jasmine rice or sticky rice.