Thai Basil Chicken

By Whisper of Yum
  • Total Time:
    20 minutes
  • Servings:


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

For Serving

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


  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!