Thai Basil Chicken Recipe

Name: MIYABI Japanese & Asian Bistros Thai Basil Chicken Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 lb ground or finely chopped chicken (boneless, skinless); 2 tbs neutral oil (vegetable, canola, or peanut); 4 cloves garlic, finely minced; 1 each shallot or small yellow onion, thinly sliced; 3 each bird’s eye chilies or Thai chilies, thinly sliced (adjust to heat preference); 2 cups fresh Thai basil leaves, packed (substitute holy basil if available); 2 tbs light soy sauce; 1 tsp dark soy sauce (for color, optional); 1.5 tbs oyster sauce; 1 tbs fish sauce; 1 tsp granulated sugar or palm sugar; 3 tbs water or low-sodium chicken stock; 0.5 tsp cornstarch (optional, for slight glossy thickening); 4 cups steamed jasmine rice; 4 each lime wedges; 0.5 cup cucumber slices or extra basil for garnish

Inspired by MIYABI Japanese & Asian Bistro

Time25m

Serves4

Make Thai Basil Chicken Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Stir-fry

1 lb ground or finely chopped chicken (boneless, skinless)

2 tbs neutral oil (vegetable, canola, or peanut)

4 cloves garlic, finely minced

1 each shallot or small yellow onion, thinly sliced

3 each bird’s eye chilies or Thai chilies, thinly sliced (adjust to heat preference)

2 cups fresh Thai basil leaves, packed (substitute holy basil if available)

Sauce

2 tbs light soy sauce

1 tsp dark soy sauce (for color, optional)

1 1/2 tbs oyster sauce

1 tbs Fish sauce

1 tsp granulated sugar or palm sugar

3 tbs water or low-sodium chicken stock

1/2 tsp cornstarch (optional, for slight glossy thickening)

To serve

4 cups steamed jasmine rice

4 each Lime wedges

1/2 cup cucumber slices or extra basil for garnish

Method

Stir-fry

Prep aromatics

Peel and finely mince the garlic. Thinly slice the shallot (or onion). Thinly slice the bird’s eye chilies; remove seeds if you want less heat. Rinse and pat dry the Thai basil leaves; pick leaves off stems and set aside.

Heat wok or skillet

Place a wok or large skillet over medium-high heat until very hot (1–2 minutes). Add 2 tbs oil and swirl to coat.

Add garlic and shallot to the hot oil and stir-fry for 30–45 seconds until fragrant and just starting to soften. Add the sliced chilies and stir 15–20 seconds more.

Add the ground chicken, breaking it up with a spatula or wooden spoon. Spread it into an even layer and let it sear without stirring for about 1 minute to develop slight browning, then stir and continue to cook until no pink remains, about 2–3 minutes more.

Sauce

Combine sauce

While the chicken cooks, whisk together in a small bowl: 2 tbs light soy sauce, 1 tsp dark soy sauce (if using), 1.5 tbs oyster sauce, 1 tbs fish sauce, 1 tsp sugar, 3 tbs water or stock, and 0.5 tsp cornstarch (if using). Stir until sugar and cornstarch dissolve.

Pour the sauce into the pan with the cooked chicken. Stir thoroughly to coat and bring the mixture to a simmer. Cook for 1–2 minutes until the sauce slightly thickens and evenly coats the chicken.

Taste and adjust seasoning: add a little more fish sauce for saltiness, a splash of soy for color, or a pinch more sugar if it’s too salty. If sauce becomes too thick, add 1–2 tbs water.

Turn off the heat and immediately add the basil leaves. Toss quickly until the basil wilts but remains bright green, about 20–30 seconds. This preserves aroma and texture.

To serve

Spoon steamed jasmine rice into four bowls or plates (about 1 cup rice per serving). Top each with an equal portion of the Thai basil chicken.

Garnish with cucumber slices or extra basil leaves and serve with lime wedges on the side for squeezing. Serve hot.