If you are new to Thai cooking, Thai Basil Chicken is the perfect dish to start your Thai culinary adventures. It is easy and quick to make and will satisfy your cravings for Thai food in a pinch.
Is this the first time you are attempting to make Thai food at home?
If yes, then this Thai Basil Chicken is the perfect recipe for you to get started.
This recipe is as easy as it can get and you can put this together in less than 30 minutes.
Few things before you get started.
- If you cannot find Thai holy basil, it is okay to substitute it with the basil you can get in your grocery store.
- As with any recipe, make sure to adjust the pepper levels to taste.
Basil Chicken Stir Fry
For the sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1/2 tablespoon brown sugar
- 1 tablespoon water
Rest of the ingredients
- 2 tablespoons oil, peanut or canola oil
- 2 scallions, chopped with white and green parts separated
- 4 garlic cloves, minced
- 1 Indian or Thai green chilies (Bird's eye), finely chopped
- 1 cup chopped bell peppers
- 1 lb chicken, cut into bite-sized pieces
- 2 cups lightly packed basil leaves, preferably holy basil
- Combine oyster sauce,soy sauce, brown sugar and water in a bowl. Set aside.
- Heat the work over high heat. Add oil and when it heats up add minced garlic, scallions (the white part) and the chilli. Stir-fry for 20 seconds or so and then add bell peppers.
- When the bell peppers begin to soften, add chicken and stir-fry for another 5-10 minutes till it is cooked.
- Add the sauce mixture and cook until the sauce has thickened.
- Take the wok off the heat and stir in the basil leaves and the green part of the scallions.
- Serve immediately.
Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist for accurate information.
I would love to hear back from you on how this recipe turned out. Either leave me a comment or drop me an email at [email protected]