Thai Chili Basil Chicken Stir Fry

You may have noticed, I’ve been cooking Thai dishes in a row and that’s because Thai food is one of my favorite dish to make. My obsession with Thai food will continue and this Thai Basil Chicken is just the tip of the iceberg.

There’s something intriguing about chicken mixed with chili and garlic and delicately flavored with the licorice flavor of sweet basil. Besides, this recipe is super easy to make, it only takes 15 minutes and your dinner is ready to devour. And the taste is truly just like what you get at Thai restaurants, something you’ll get from the streets of Thailand with the fried egg of course.

What type of Basil?

Three preferred kinds of basil used for Thai cooking are Thai sweet basil, holy basil, and lemon basil. Holy basil has a peppery flavor that delivers the zing to Thai Basil Chicken but isn’t always available outside of Thailand.

If you don’t find it at a specialty produce shop or local Asian market, substitute Thai sweet basil. Add just a pinch of white pepper to deliver a unique peppery flavor.

Like many Thai recipes, this dish is a one-plate meal. Double the ingredients if you’re cooking for two.

Put the utensils, pans, and ingredients on the counter in order of their use. Start by cooking a pot of rice (Jasmine is especially tasty!) so it is ready to eat when the Thai Basil Chicken recipe is completed. The average cooking time for the recipe is 15 minutes – just enough time for the rice to be done!

Ingredients

• • 7-8 small red fresh Thai red chilies
  • 7-8 cloves of fresh garlic
  • 1 lb boneless chicken thigh (thinly cut into small pieces)
  • 1.5 cup Thai basil leaves
  • 1/2 halve of red bell pepper

Seasoning Sauce:

• 2 tbsp hoisin sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp Gochujang (Korean hot pepper paste fermented) – this is optional but taste better
• 5-6 tbsp chicken stock (or water)
• 1 tsp brown sugar

Step by step instructions

1 Heat the oil in a skillet. Don’t add the egg until the oil is hot. Unlike ordinary fried eggs, the Thai method adds an extraordinary amount of crispiness to the outer edge.

2 Carefully put some of the hot oil on top of the yolk. Can you see how appealing the egg will appear when added to the rice and chicken?

3 Put a paper towel on a saucer to absorb the extra oil from the cooked egg. Remove the egg from the skillet and put it on top of the napkin until the rest of the recipe is completed.

Now make the Thai basil chicken

4 Rinse and cut the chicken into small pieces. This step can be done ahead of time if you like. I find it very convenient to have it ready to drop into the pan.

5 Rinse and peel the garlic and chilies. Use a pestle and mortar to grind the chilies and garlic for this meal. Coarse grinding allows the oils and juices from these two ingredients to flow freely. The result? A spicy taste that appeals to the appetite!

6 Mince or use a garlic press if you do not have access to a pestle and mortar. The taste will be almost the same as what you get from the original method.

7 Gently pull off a large handful of basil leaves. Rinse the leaves and pat them dry. Set them aside for a few minutes.

8 Heat the wok on high, adding a tablespoon of oil. As soon as the oil gets hot, add the garlic and chilies. I always start stirring them immediately, so they don’t dry out or burn. Doesn’t the aroma make you hungry? The natural oils blend together and send a delicious fragrance throughout the kitchen. It’s hard to believe this step takes just 20 seconds!

9 Now add the cut chicken. Continue the stir-fry process as you spread the pieces across the bottom of the wok. Allow 4-5 minutes for it to cook. Turn the pieces so all sides are browned and the meat cooks through.

10 Add the seasoning sauce and a tsp of sugar and stir-fry until the sauce thickens.

11 Now comes the best part! Fold the basil leaves into the chicken. If you’re using a gas stove, turn the flame off. If you have an electric stove, turn off the heat and move the wok out from the burner.

12 It only takes a few seconds to cook the basil. Continued heat makes the basil chewy and less colorful.

13 Place some rice on a third of the plate. Place the egg on one side and the Thai basil chicken on the other. You’ve created a delicious meal you, your friends and family will enjoy eating any time of year.

Watch the video

Related recipes:

• Kung Pao Chicken
• 3 Cup Chicken Recipe
• Sesame Chicken
• Taiwanese Popcorn Chicken

Thai Chili Basil Chicken

Calleigh

5 from 5 votes

Print Pin Rate

This Thai Basil Chicken is super easy to make, and the taste is truly just like what you get at Thai restaurants, something you’ll get from the streets of Thailand with the fried egg of course.

Servings: 2

Calleigh

Author: Calleigh

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Equipments:

• Wok

Ingredients:

• 7-8 small red fresh Thai red chilies
• 7-8 cloves of fresh garlic
• 1 lb boneless chicken thigh thinly cut into small pieces
• 1.5 cup Thai basil leaves
• 1/2 halve of red bell pepper

Seasoning Sauce:

• 2 tbsp hoisin sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp Gochujang (Korean hot pepper paste fermented - this is optional but taste better)
• 5-6 tbsp chicken stock or water
• 1 tsp brown sugar

Instructions:

• Mix the seasoning sauce and set aside.
• Coarsely slice the garlic and chilies and pound together in a mortar and pestle
• Heat some oil in a wok and sauté the chili garlic mixture.
• Add the chicken and cook and stir for 5 minutes or until done
• Add the seasoning sauce and stir well until thickens. Add the bell peppers and stir quick.
• Turn off the heat and add the basil leaves. Give them a quick stir and you're done.
• Serve hot with rice and fried egg.

Watch the Video:

Notes

1.) You can also add your favorite veggies like asparagus, spinach, or mushrooms etc, these are great additions to Thai chili basil dish.

2.) You can find dark soy sauce or Kecap Manis at your local Asian market. It is a sweetened soy sauce and thicker in texture than the regular soy sauce. Or you can make your own by mixing regular, low-sodium or light soy sauce with some brown sugar.

3.)  You can use regular basil leaves if Thai basil isn't available.

 

Nutrition Information:

Calories: 201.3kcal | Carbohydrates: 19.16g | Protein: 12.2g | Fat: 8.72g | Saturated Fat: 2.23g | Sodium: 1344.01mg | Fiber: 2.73g | Sugar: 9g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.

Course: entree

Cuisine: Thai

Keywords: Chili basil Thai, thai basil chicken, thai basil chicken stir fry, Thai chili basil