Thai Basil Chicken

I LOVE Thai Basil Chicken and I LOVE this recipe–it's absolutely delicious! My mom shared with me her take on Thai basil chicken whom she learned from my Aunt, who owns a Thai restaurant. If you’re looking for restaurant quality Thai basil chicken, save yourself a few bucks by making using this recipe.

If you've order Thai basil chicken at a Thai restaurant, you're probably used to seeing ground meats vs chicken thigh. I like both, but prefer chicken thighs; I feel this meat yields a little extra juciness. Also, Thai basil chicken is usually topped with a fried egg. You can skip this, but I recommend putting in the extra few minutes + dirtying another pan to to fry up some eggy goodness.

-Thai Holy Basil There is a specific type of basil you have to use for this recipe, known as Thai holy basil–not to be conflated with Thai basil. Thai hoyl basil is different in that it has purple stems, has a slight anise flavor, leaves are greener in color compared to Thai basil, and is what makes this dish, well, Thai basil chicken. To find it, your best bet would be to visit the produce section of your nearest Asian market–and while you’re there, also grab a few more ingredients (listed below). -Light and dark soy sauce These are the light soy sauce and dark soy sauce I use for this recipe. These are not the same as Kikkoman brand soy sauce and helps this dish yield a certain taste. -Oyster Sauce I use Lee Kum Kee -Thai Bird’s Eye Chili Small, red chilies found in the produce section of Asian market.

Total Time: 20 minutes Servings: 2-3

You Need

  • 1lb chicken thigh, boneless + skinless and chopped into small pieces
  • 1½ tablespoon avocado oil or ghee
  • ¼ cup shallots, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1 Thai bird’s eye chili, deseeded + chopped
  • 1½ teaspoon brown sugar
  • 1 ½ teaspoon oyster sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon dark soy sauce
  • ½ teaspoon fish sauce
  • ¼ cup water
  • 35-45 Thai holy basil leaves, separated from stems(I like a lot of basil and put +60 leaves).

For Serving

  • steamed jasmine rice
  • fried egg (optional, but highly recommend!)

Do It

  1. In a small bowl, add brown sugar, oyster sauce, light + dark soy sauces, fish sauce, and water and whisk until brown sugar dissolves. Set aside.
  2. In a wok or skillet over medium-high heat, add avocado oil. Add shallots and garlic, and saute for 2 minutes or until fragrant. Add chili and mix stir to combine.
  3. Add chicken and cook for 4 minutes or until chicken is cooked.
  4. Pour in sauce mixture and mix well, make sure chicken is coated in mixture. Cook for 1 minute or until sauce is slightly reduced.
  5. Turn off flame and add holy basil. Stir until leaves are wilted.
  6. Serve with steamed rice and enjoy!