Thai Basil Chicken Recipe

Make the sauce

In a small bowl, whisk together light soy sauce (3 tbs), oyster sauce (2 tbs), fish sauce (1 tbs), dark soy sauce (1 tsp, optional), granulated sugar (1 tsp), and chicken stock or water (3 tbs) until sugar dissolves. Set aside.

Prepare chicken

If using boneless thighs, finely chop to approximate ground texture. Pat the ground or chopped chicken dry with paper towel. This helps achieve better browning.

Heat a large wok or heavy skillet over medium-high heat until hot but not smoking.

Add neutral oil (2 tbs) to the hot wok and swirl to coat. Add the minced garlic (6 cloves) and sliced shallot (1). Stir-fry for about 30–40 seconds until fragrant and just beginning to color; do not burn.

Add the Thai chilies (3, sliced) and optional red bell pepper slices. Stir-fry another 30 seconds so the peppers soften slightly.

Push the aromatics up the side of the wok or create a well in the center. Add the ground chicken in an even layer. Let it sit, undisturbed, for 20–30 seconds to get some browning, then stir and break up with a spatula. Cook 2–3 minutes until mostly cooked through and no longer pink.

Pour the prepared sauce over the chicken and stir thoroughly to combine. If using green beans (1 cup), add them now. Stir-fry everything together for 1–2 minutes so the sauce reduces slightly and coats the chicken and vegetables. If mixture looks dry, add an extra tablespoon of water or stock.

Taste and adjust seasoning: add a splash more fish sauce for saltiness, a pinch more sugar for balance, or an extra chili for heat.

Turn off the heat and immediately add the Thai basil leaves (2 cups) and sliced green onions (2). Toss briefly until basil wilts but remains bright green, about 20–30 seconds.

Spoon the Thai Basil Chicken over steamed jasmine rice (4 cups) and serve with lime wedges (4) on the side. Encourage squeezing lime over the dish before eating.

Serve hot. Leftovers can be refrigerated up to 3 days; reheat gently in a skillet with a splash of water.