Basil Stir-fry Recipe

Prep

Slice chicken into 1/2-inch strips (if using). Press tofu between paper towels to remove excess moisture and cut into 1/2-inch cubes (if using). Thinly slice garlic, chiles, onion, and bell pepper. Trim and halve green beans. Pick basil leaves off stems and set aside.

Make sauce

In a small bowl combine light soy sauce, oyster sauce, fish sauce, rice vinegar (or lime juice), brown sugar, and stock or water. Stir until sugar dissolves. In a separate tiny bowl, whisk the cornstarch with 1 tablespoon of water to make a slurry and set aside.

Cook protein

Heat a large wok or heavy skillet over high heat until hot. Add 2 tablespoons oil and swirl. Add chicken strips in a single layer (or tofu cubes) and let sear without moving for 45–60 seconds to develop color. Stir-fry for another 1–2 minutes until nearly cooked through (chicken opaque, tofu golden). Transfer protein to a plate and set aside.

Aromatics & vegetables

Return the wok to high heat and add remaining 1 tablespoon oil. Add sliced garlic and ginger and stir for 15–20 seconds until fragrant but not browned. Add sliced chiles and onions; stir-fry 30–45 seconds until onion starts to soften. Add bell pepper and green beans and toss for 1–2 minutes — vegetables should be crisp-tender.

Combine

Return cooked protein to the wok. Pour the prepared sauce over everything and toss to combine. Bring sauce to a gentle simmer (about 30 seconds). Stir slurry again and drizzle it into the pan while stirring continuously to thicken the sauce slightly, about 15–30 seconds.

Finish with basil

Turn off heat or reduce to low and immediately add the basil leaves. Toss thoroughly for 15–30 seconds until basil wilts and becomes glossy. Taste and adjust seasoning with additional soy or salt if needed.

Serve

Serve hot over steamed jasmine rice or alongside rice noodles with lime wedges on the side. Squeeze lime over just before eating.

Protein options: substitute thin-sliced beef, pork, shrimp, or use only tofu for a vegetarian version. If using shrimp, reduce cooking time to 2–3 minutes until pink.

Herb note: Thai basil has a distinct anise-like flavor; if unavailable use Genovese basil but flavor will be different.

Make-ahead: slice vegetables and make sauce ahead. Finish stir-fry quickly over high heat just before serving.