Thai Basil Chicken
This Thai basil chicken is a fast, deeply flavorful stir-fry made with juicy diced chicken thighs, sliced shallots and chilies, fragrant Thai basil, and a glossy savory-sweet sauce that coats every bite. It comes together in about 20 minutes and is best served over hot jasmine rice with a runny fried egg on top.
Servings: 4 servings
Calories: 194kcal
Ingredients
- 1 tablespoon vegetable oil plus more as needed
- 1 pound boneless, skinless chicken thighs cut into bite-sized pieces
- 2 small shallots thinly sliced
- 2 garlic cloves minced
- 1-3 Thai bird chilies sliced, or ½ teaspoon chili flakes for gentle heat
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce Chinese-style, like Lee Kum Kee
- 2 teaspoons dark soy sauce Chinese-style, like Lee Kum Kee
- 1 teaspoon fish sauce
- 1 teaspoon brown sugar
- 2 tablespoons chicken broth or water
- 1 handful Thai basil leaves about 1 packed cup
Instructions
- Whisk together the oyster sauce, light soy sauce, dark soy sauce, fish sauce, brown sugar, and chicken broth in a small bowl. Set aside.2 tablespoons oyster sauce, 1 tablespoon light soy sauce, 2 teaspoons dark soy sauce, 1 teaspoon fish sauce, 1 teaspoon brown sugar, 2 tablespoons chicken broth or water
- Heat the vegetable oil in a large skillet or wok over high heat. Add the chicken pieces in a single layer and let them sear undisturbed for about 2 minutes until golden on the bottom. Stir and cook for another 2–3 minutes until browned on all sides and just cooked through. Transfer to a plate.1 tablespoon vegetable oil, 1 pound boneless, skinless chicken thighs
- Add another splash of oil to the same pan. Add the sliced shallots and Thai chilies and stir-fry for about 1 minute until the shallots soften and the chilies bloom in the oil. Add the garlic and stir-fry for 30 seconds until fragrant (don't let the garlic burn).2 small shallots, 1-3 Thai bird chilies, 2 garlic cloves
- Return the chicken to the pan. Pour in the sauce and toss everything together. Stir-fry for 1–2 minutes until the sauce reduces slightly and coats the chicken in a glossy glaze.
- Toss in the Thai basil leaves and stir just until wilted, about 30 seconds.1 handful Thai basil leaves
- Spoon over hot jasmine rice and top each portion with a fried egg. Enjoy!
Notes
- Soy sauce: Use Chinese-style light and dark soy sauce (like Lee Kum Kee), not Japanese soy sauce. They taste quite different and the dish won't be the same.
- Basil options: Thai basil is the primary pick, and holy basil works beautifully too (and is the more traditional choice). Italian basil works in a pinch but the flavor will be milder.
- Spice level: Use 1 chili for mild-medium heat, 2–3 for spicier — or swap in ½ teaspoon chili flakes for a gentler background warmth.
- Add vegetables: Diced red bell pepper or chopped green beans both work great here — add with the shallots and chilies and stir-fry for about 2 minutes before adding the garlic.
- Deglaze if needed: If the pan gets dry or the sauce starts sticking, add a splash of water and scrape up the browned bits.
- Protein swap: Chicken breast works too, just be careful not to overcook it.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 6g | Protein: 23g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 108mg | Sodium: 886mg | Potassium: 388mg | Fiber: 1g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 18mg | Calcium: 25mg | Iron: 1mg