Thai basil chicken stir fry. With the classic flavors of oyster sauce, fish sauce and Thai chilies, this is an easy dinner idea that looks impressive and ready in just 20 minutes. The final quick stir fry with Thai basil leaves amps up the flavor of this authentic Thai dish.
Between healthy diets and endless stream of food trends, the countless variations of classics are at their peak. However, the very traditional, authentic recipes never lose their charm. Let’s talk about a classic that’s popular, delicious, and bring the ultimate winning combination of Asian sauces, basil and meat.
Say hello to Thai basil chicken stir fry. A quick weeknight stir fry with budget friendly ground chicken, basil leaves and lip-smacking sauces. And it’s also a great way to sneak in some vegetables to your diet. Don’t like chicken? Swap it for tofu or veggies, or combine a mix of meat and plant based for extra flavor.
Thai Basil Chicken Stir Fry Recipe
Stir fry sauce - It’s an amazingly delicious combination of Asian sauces like oyster sauce, fish sauce, and two types of soy sauce, light and dark. The sauce also requires a small amount of granulated or caster sugar.
Chicken stir fry - Start with sauteing onions, garlic and bird’s eye chilies in a little oil. You can use any hot chilies in this recipe, but bird’s eye chilies bring in that authentic taste. After stir frying for about 2 minutes, cook ground or minced chicken. Then, you’ll need to stir fry chicken again alongside sauces and broth (stock). To finish off the dish, stir through a handful of chopped Thai basil leaves or regular basil leaves.
Serve - You can serve this with your favorite side, but the perfect accompaniments include steamed rice and fried egg.
More Ground (Minced) Meat Recipes:
Thai Basil Chicken Stir Fry
Ingredients
Stir fry sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1 and ½ teaspoon dark soy sauce
- 2 teaspoons fish sauce
- 1 teaspoon granulated sugar caster sugar
Chicken stir fry:
- 1 tablespoon vegetable oil
- ¼ cup finely chopped onions
- 2 garlic cloves peeled and minced
- 2 Thai bird’s eye chilies or any hot chili, chopped
- 500 g ground chicken minced chicken
- ¼ cup chicken broth stock
- ¼ cup chopped Thai basil or regular basil leaves
Garnish:
- Chopped chilies
- Basil leaves Thai or regular
To serve:
- Steamed jasmine rice
- Fried egg
Instructions
- To make the sauce, combine together oyster sauce, light soy sauce, dark soy sauce, fish sauce and sugar in a small bowl. Set aside.
- To make basil chicken stir fry, heat vegetable oil in a wok or large frying pan over medium-high heat.
- Add onions, garlic and chilies. Stir fry for 2 minutes.
- Add chicken. Using a large spoon, break up the lumps and stir fry for about 5-6 minutes or until browned.
- Add sauce and chicken broth (stock). Stir to combine. Stir fry for 5-6 minutes or until chicken is cooked through.
- Stir in basil leaves. Heat through.
- Garnish with chopped chilies and basil leaves.
- Serve with steamed rice and fried egg.
Nutrition
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