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AuthorAditiCategory, DifficultyBeginner

This is an incredibly fast and easy Thai stir fry recipe which tastes best eaten steaming and hot over any rice of your choice.

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 350 g chicken (chopped into very small pieces)/mushrooms for vegan option
 1 ½ tbsp oyster sauce
 1 ½ tbsp soy sauce
 2 tsp fish sauce
 2 tsp brown sugar/jaggery
 2 tbsp oil
 ¼ cup chopped onions
 4 garlic cloves (roughly chopped)
 1 tbsp ginger (roughly chopped)
 1 red chilly (deseeded)
 1 cup basil leaves
Optional Extras
 white rice/sticky rice/brown rice
 2 fried eggs

1

Mix the oyster sauce, soya sauce, fish sauce & brown sugar together in a bowl. Keep your sauce aside.

2

Now in a mortar and pestle or a food processor, smash the chilli, garlic, ginger, 1 tablespoon of the basil leaves and 1/2 tablespoon of oil together till it forms a tough paste.

3

Heat up the remaining oil in a wok or saucepan. Put in the garlic mixture and fry till the raw smell disappears. Now add in the chicken and stir fry till cooked through and caramelised on the outside.

4

Pour in the sauce and toss the chicken till the sauce is evenly coated on all pieces. Turn off the heat and throw in the basil immediately. Mix through till the basil wilts slightly. Best served with some steaming white rice and topped with a fried egg.

Ingredients

 350 g chicken (chopped into very small pieces)/mushrooms for vegan option
 1 ½ tbsp oyster sauce
 1 ½ tbsp soy sauce
 2 tsp fish sauce
 2 tsp brown sugar/jaggery
 2 tbsp oil
 ¼ cup chopped onions
 4 garlic cloves (roughly chopped)
 1 tbsp ginger (roughly chopped)
 1 red chilly (deseeded)
 1 cup basil leaves
Optional Extras
 white rice/sticky rice/brown rice
 2 fried eggs

Directions

1

Mix the oyster sauce, soya sauce, fish sauce & brown sugar together in a bowl. Keep your sauce aside.

2

Now in a mortar and pestle or a food processor, smash the chilli, garlic, ginger, 1 tablespoon of the basil leaves and 1/2 tablespoon of oil together till it forms a tough paste.

3

Heat up the remaining oil in a wok or saucepan. Put in the garlic mixture and fry till the raw smell disappears. Now add in the chicken and stir fry till cooked through and caramelised on the outside.

4

Pour in the sauce and toss the chicken till the sauce is evenly coated on all pieces. Turn off the heat and throw in the basil immediately. Mix through till the basil wilts slightly. Best served with some steaming white rice and topped with a fried egg.

Thai Basil Chicken
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