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Thai Basil Chili Chicken

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A fast and flavorful stir-fry featuring bite-sized chicken, fragrant Thai basil, and fiery red chilies, all brought together with a punchy sauce of fish sauce, oyster sauce, and lime.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast, cut into bite-sized pieces Substitute chicken thighs for more forgiving texture.
  • 1 cup fresh cilantro, roughly chopped Adds freshness and a pop of color.
  • 1 cup Thai basil leaves Use Thai basil for its slightly sweet, anise-like aroma.
  • 3 pieces red chilies, finely diced Adjust quantity to taste, remove seeds for less heat.
  • 4 cloves garlic, minced Essential for depth of flavor.
  • 1/4 cup green onions, chopped Provides crunch and sharpness.
Sauce Ingredients
  • 3 tbsp fish sauce Salty, savory backbone.
  • 2 tbsp soy sauce Balances fish sauce.
  • 2 tbsp oyster sauce Adds sweet-savory richness.
  • 1 tbsp brown sugar Rounds and balances the salty elements.
  • 2 tbsp lime juice Bright acidity to finish.
  • 2 tbsp vegetable oil For high-heat cooking.

Method
 

Preparation
  1. Pat chicken dry and cut into 1-inch pieces.
  2. Mix fish sauce, soy sauce, oyster sauce, brown sugar, and lime juice in a small bowl.
  3. Roughly chop cilantro, wash and strip Thai basil leaves, mince garlic, dice chilies, and slice green onions.
Cooking
  1. Heat a large skillet or wok over high heat until hot. Add vegetable oil and swirl to coat.
  2. Add chicken in a single layer. Let it sear without moving for 60–90 seconds, then stir-fry until cooked through.
  3. Push chicken to the side; add garlic and chilies to the hot pan. Stir for about 20–30 seconds, being careful not to burn the garlic.
  4. Pour the prepared sauce over the chicken. Stir to coat and let it bubble for 1–2 minutes.
  5. Turn off the heat and fold in Thai basil, cilantro, and green onions.
  6. Finish with an extra squeeze of lime if desired.
Serving
  1. Serve immediately over steamed jasmine rice, brown rice, or fried rice.
  2. Garnish with extra Thai basil leaves or a lime wedge.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 25gProtein: 35gFat: 20gSaturated Fat: 4gSodium: 1200mgFiber: 2gSugar: 5g

Notes

Leftovers can be refrigerated for up to 3–4 days or frozen in single-use portions for up to 3 months. Reheat gently to keep the chicken moist.
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