Thai Basil Chicken (Just in 20 Minutes!)
This speedy Thai Basil Chicken is bold, fragrant, and satisfying. It’s ideal for weeknights when you want something fresh and fast.
Ingredients
- 1 lb 450g boneless, skinless chicken thighs or breasts, thinly sliced
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 –3 Thai bird’s eye chilies sliced (adjust to taste)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- Cooked jasmine rice for serving
Instructions
1. Prep the Flavor Base
- Heat the vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sliced chilies; sauté briefly—just enough to release their fragrance.
2. Cook the Chicken
- Add the sliced chicken to the hot pan. Stir-fry until almost cooked through, about 3–4 minutes. High heat is key to get that flavorful sear.
3. Build the Sauce
- Stir in soy sauce, oyster sauce, fish sauce, and sugar. Toss to coat the chicken and let the mixture begin to glaze the meat, about 1–2 minutes.
4. Finish with Basil
- Stir in the fresh basil leaves. Cook just until wilted—this should only take about 30 seconds to a minute. Then remove from heat to preserve the basil’s aromatic flavor.
5. Serve Hot
- Serve immediately over steamed jasmine rice and enjoy!
Notes
- High Heat is Essential: Helps achieve that restaurant-style sear.
- Basil Goes In Last: Retains its aroma and vibrant color.
- Adjust to Your Spice Comfort: Use fewer chilies or milder ones if needed.
- Protein Swaps: Ground chicken, tofu, or shrimp also work well.