Description
This Thai Basil Chicken recipe is a flavorful and aromatic stir-fry dish featuring ground or sliced chicken cooked with garlic, spicy Thai bird’s eye chilies, and a savory sauce made from fish sauce, soy sauce, and oyster sauce. Fresh Thai basil leaves add an authentic touch, while optional vegetables and a sunny-side-up egg make it a complete and satisfying meal served over steamed rice.
Ingredients
Scale
Protein
- 1 lb ground chicken (or thinly sliced chicken breast)
- 1-2 eggs (optional, for serving)
Vegetables and Aromatics
- 4 cloves garlic, minced
- 2-3 Thai bird’s eye chilies, chopped (adjust to desired spice level)
- 1 small onion, sliced (optional)
- 1 red bell pepper, thinly sliced (optional)
- 1 cup fresh Thai basil leaves (preferably Thai sweet basil, but regular basil works too)
Sauces and Seasonings
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
Other
- 2 tbsp vegetable oil
- 1/4 cup water or chicken broth (to help create sauce)
- Steamed rice, for serving
Instructions
- Prepare the Sauce: In a small bowl, combine the fish sauce, soy sauce, oyster sauce, and sugar. Stir until the sugar is dissolved and set aside.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground chicken (or sliced chicken breast) and cook, breaking it up into small pieces, for about 5-7 minutes, or until the chicken is fully cooked and lightly browned.
- Add the Aromatics: Add the minced garlic and chopped Thai chilies to the skillet. Stir-fry for about 1 minute, until fragrant. If using onion and red bell pepper, add them now and cook for an additional 2-3 minutes, until they begin to soften.
- Create the Sauce: Pour the prepared sauce over the chicken mixture, adding water or chicken broth to help create a bit of sauce. Stir to coat the chicken and vegetables evenly in the sauce. Let it simmer for 1-2 minutes to allow the flavors to combine.
- Add the Basil: Stir in the fresh basil leaves and cook for 1-2 minutes, until they wilt and become fragrant.
- Optional Fried Egg: In a separate pan, heat a little oil over medium heat and fry eggs (one per serving) sunny-side up or to your desired doneness. The runny yolk adds an extra layer of richness when served over the chicken and rice.
- Serve: Serve the Thai Basil Chicken over steamed rice. Top with a fried egg (if desired) and extra fresh basil for garnish.
Notes
- Adjust the number of Thai bird’s eye chilies according to your preferred spice level.
- For a vegetarian version, substitute chicken with firm tofu and omit fish and oyster sauces, replacing with soy sauce or vegetarian alternatives.
- Using fresh Thai basil is preferred for authentic flavor, but regular basil can be used as a substitute.
- Optional vegetables like onion and red bell pepper add texture and sweetness but can be skipped for simplicity.
- Frying an egg sunny-side up is traditional and adds richness, but it can be omitted or replaced with a scrambled egg.
- Serve immediately for best texture and flavor.
