Learn how to make this 20 minute Thai Basil Chicken stir fry for a speedy weeknight dinner! This better than take-out recipe is loaded with flavor and vegetables for a dish that will satisfy your cravings for Thai food in a pinch.
Combine all the sauces - oyster, fish, and soy. Set aside.
Heat the wok or a Dutch oven over medium-high heat. Add oil. When hot, add chili garlic sauce along with onions.
Once the onions start to turn translucent and soften (about 2-3 minutes), add the ground chicken. Using a spatula, break into small pieces as it cooks.
Continue to cook until the meat is no longer pink - about 5 minutes.
Add the sauce and mix well.
Add the chopped bell peppers and cook for 2-3 minutes till slightly softened.
[Optional step] Add brown sugar if you like a hint of sweetness.
Take the wok off the heat and stir in the basil leaves.
Serve with jasmine rice and fried eggs. We often pair it with lettuce wraps to cut down on the carbs.
I have tried to create this recipe as much as I could with pantry ingredients without compromising on the taste. Here's what I changed -
The authentic Thai basil chicken recipe calls for fresh garlic (4-5 cloves) and red Thai bird's eye chilies (around 3-4) to be used in the recipe. I have used a shortcut and used store-bought chili garlic sauce to cut down prep time, and also because fresh red chilies can be hard to find.
Used brown sugar instead of sweet dark soy sauce - If you can find dark sweet soy sauce, use about 1/2 tablespoon in this recipe instead of brown sugar. It adds depth along with a hint of sweetness.
If you want to vary the recipe a bit to use what you have in your kitchen, here's how you can do it -
Instead of onions, you can use scallions. Separate the white and green parts. Use the white part while cooking and save the green leaves for garnishing.
If ground chicken is not available, substitute chicken thighs. Chop into 1-inch cubes. It will take a little longer to cook through - add approximately 10 minutes to the cooking time.
Using vegetables are optional in this dish, but I love to incorporate bell peppers and sometimes even chopped green beans in this recipe.
Finish this dish with 1 tablespoon freshly squeezed lime juice and about 1/4 cup of finely chopped cilantro.