Basil Chicken Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and cut into 1-inch bite-sized pieces so they cook quickly and evenly.

In a bowl combine 2 tbs low-sodium soy sauce, 1 tbs fish sauce, 1 tbs oyster sauce, 1 tsp light brown sugar and 1 tsp cornstarch. Whisk until the sugar and cornstarch are dissolved.

Add the chicken pieces to the marinade, toss to coat thoroughly, and let sit for 15–20 minutes at room temperature or up to 1 hour in the refrigerator.

Prep aromatics and basil

While the chicken marinates, mince 4 cloves of garlic, thinly slice 1 shallot and 1 red chili, and pick the basil leaves from stems. Stack basil leaves and roughly chiffonade or tear them, leaving some whole leaves for presentation.

Cook the chicken

Heat a large skillet or wok over medium-high heat. Add 2 tbs vegetable oil and swirl to coat. Once shimmering, add the marinated chicken in a single layer (work in batches if needed to avoid crowding). Sear for 2–3 minutes without moving, then stir and continue cooking until pieces are golden and cooked through, about another 2–3 minutes (internal temperature 165°F / 74°C). Transfer cooked chicken to a plate and set aside, leaving any browned bits and about 1 tbs oil in the pan.

Sweat aromatics

Reduce heat to medium. Add 1 tbs neutral oil if pan is dry. Add minced garlic, sliced shallot and sliced chili. Stir-fry for 30–45 seconds until fragrant and beginning to soften, taking care not to burn the garlic.

Build the sauce

Add 1 tbs chicken stock (or water), 1 tbs light soy sauce, 0.5 tsp dark soy sauce (optional), 0.5 tsp granulated sugar and 0.25 tsp freshly ground black pepper to the pan. Stir to combine, scraping up browned bits from the bottom to deglaze.

Return the cooked chicken and any accumulated juices to the pan. Toss to coat and simmer together for 1–2 minutes so the flavors meld and the sauce slightly thickens from the cornstarch in the marinade.

Turn off the heat, then immediately add the basil leaves. Toss just until the basil wilts and becomes glossy, about 20–30 seconds. Taste and adjust seasoning: add a squeeze of lime (about half a lime) if you want brightness, or a pinch more soy/fish sauce to deepen saltiness.

Spoon the basil chicken over steamed jasmine rice. Garnish with extra basil leaves and lime wedges on the side. Serve hot.