Ingredients
Scale
- 500g boneless, skinless chicken breasts or thighs, sliced into strips
- 4 cloves garlic, minced
- 2 fresh red chilies, sliced (adjust for heat preference)
- 1 onion, sliced
- 1 large bell pepper, sliced (optional for color and flavor)
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (optional, for authentic flavor)
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
Instructions
- Start by gathering all ingredients and prepare them as described. Keep your chicken ready for quick cooking and ensure basil is washed and dried for maximum flavor infusion.
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the sliced chicken and stir-fry until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same pan, add a bit more oil if needed. Sauté garlic, sliced red chilies, and onion until fragrant and slightly caramelized.
- Return the cooked chicken to the skillet. Add soy sauce, oyster sauce, fish sauce, and sugar. Stir well and cook for another 2-3 minutes to meld flavors.
- Turn off the heat and fold in fresh Thai basil leaves. The residual heat will release their aromatic oils. Serve immediately over steamed jasmine rice or preferred grains.
Notes
- Use fresh Thai basil for authentic flavor—it’s more aromatic than sweet basil.
- Adjust the number of chilies depending on your spice tolerance.
- Marinate the chicken briefly in soy sauce and a little sugar for extra tenderness.
- Cook over high heat to prevent drying out and to develop a smoky flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal Kcal
- Sugar: 5g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
