Thai Style Basil Recipe

Marinate chicken

In a medium bowl combine chicken strips with 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1/2 teaspoon fish sauce, 1 teaspoon cornstarch and 1/4 teaspoon black pepper. Toss to coat and let rest for 10–15 minutes while you prepare other ingredients. The cornstarch helps the chicken brown and remain tender.

Whisk together 1 tablespoon light soy sauce, 1/2 teaspoon dark soy sauce (if using), 1 tablespoon oyster sauce, 1 teaspoon fish sauce, 1 teaspoon sugar and 3 tablespoons water or chicken stock in a small bowl. Set aside.

Heat a large skillet or wok over high heat until hot, then add 2 tablespoons neutral oil. Swirl to coat.

Add the marinated chicken in a single layer, stirring and tossing frequently for 3–4 minutes until the pieces are mostly cooked through and lightly browned. Remove the chicken to a plate and set aside (do not fully drain the pan).

Return the pan to high heat, add a touch more oil if the pan is dry. Add minced garlic and sliced shallot; stir-fry for about 30–45 seconds until fragrant but not burned.

Add sliced chiles, green beans and bell pepper. Stir-fry for 2–3 minutes so the vegetables crisp-tender. If the pan gets too dry or vegetables stick, add 1–2 tablespoons water.

Return the chicken to the wok with any accumulated juices. Stir to combine with the vegetables.

Pour the prepared sauce over the chicken and vegetables. Stir constantly and cook for 1–2 minutes so the sauce reduces slightly and evenly coats everything.

Add the torn basil leaves and sliced scallions. Toss for another 30–45 seconds until basil wilts but stays bright green. Taste and adjust: add a pinch more fish sauce for salt, sugar for sweetness, or a squeeze of lime for brightness.

Remove from heat. Serve immediately with lime wedges and steamed jasmine rice. Garnish with extra fresh basil leaves if desired.