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Thai Basil Chili Chicken

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A quick and aromatic stir-fry of chicken, Thai basil, fish sauce, and chilies, presenting a vibrant flavor profile reminiscent of authentic Thai street food.
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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: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 2 lbs chicken breast, cut into bite-sized pieces Chicken thighs can be used for more juiciness.
  • 1 cup fresh cilantro, roughly chopped Adds freshness and a pop of color.
  • 1 cup Thai basil leaves Use Thai basil for more aroma; substitutes may vary the flavor.
  • 3 red chilies, finely diced Adjust for heat; remove seeds to mellow.
  • 4 cloves garlic, minced Essential for depth.
  • 1/4 cup green onions, chopped Provides crunch and sharpness.
Sauce Ingredients
  • 3 tablespoons fish sauce Principal salty, umami element; reduce if sensitive to salt.
  • 2 tablespoons soy sauce Use low-sodium if preferred.
  • 2 tablespoons oyster sauce Adds sweet-savory richness.
  • 1 tablespoon brown sugar Balances flavors; honey or palm sugar can be used.
  • 2 tablespoons lime juice Brightens and lifts the sauce.
  • 2 tablespoons vegetable oil For cooking; use neutral oil with a high smoke point.

Method
 

Preparation
  1. Pat the chicken dry and cube into roughly 1-inch pieces.
  2. Mince the garlic, dice the chilies (remove seeds to reduce heat), chop green onions, and roughly chop cilantro.
  3. Pick the basil leaves from stems.
Cooking
  1. Whisk together fish sauce, soy sauce, oyster sauce, brown sugar, and lime juice in a small bowl. Taste and adjust.
  2. Heat the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  3. Add garlic and chilies and stir for 20–30 seconds until fragrant; do not let the garlic burn.
  4. Add the chicken in a single layer. Let it sear without moving for 1–2 minutes, then stir-fry until mostly cooked through (about 4–5 minutes total).
  5. Pour the sauce over the chicken, toss to coat, and cook 1–2 minutes more to meld flavors and reduce the sauce slightly.
  6. Remove from heat and fold in Thai basil leaves so they wilt but retain aroma. Sprinkle with green onions and cilantro.
Serving
  1. Serve immediately with steamed jasmine rice, sticky rice, or over lightly wilted greens.
  2. Squeeze extra lime if desired, and garnish with additional chilies for heat and toasted sesame seeds for crunch.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 20gProtein: 34gFat: 20gSaturated Fat: 5gSodium: 900mgFiber: 2gSugar: 4g

Notes

Refrigerate leftovers in an airtight container for up to 3–4 days. Best when eaten within 48 hours. Freeze cooked chicken for up to 2 months, adding fresh basil after reheating for best flavor.

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