Ingredients
Scale
Here is everything you will need to create this flavor-packed dish. The key is to have everything prepped and ready to go, as the cooking process is very fast.
- For the Stir-Fry Sauce:
- 2 tablespoons oyster sauce: This is the backbone of the sauce, providing a deep, savory, and slightly sweet umami flavor.
- 1 tablespoon soy sauce: Use a low-sodium version if you are watching your salt intake. It adds a foundational salty and savory note.
- 1 tablespoon fish sauce: This is a non-negotiable for authentic Thai flavor. It adds a complex, pungent saltiness that is signature to the cuisine.
- 1 teaspoon dark soy sauce: This is primarily for color, giving the dish a rich, dark brown hue. It also adds a touch of molasses-like sweetness.
- 1–2 teaspoons sugar: Palm sugar is traditional, but brown sugar or even white sugar works perfectly to balance the saltiness and heat.
- For the Chicken:
- 1 tablespoon vegetable oil: Or any neutral oil with a high smoke point, like canola, grapeseed, or avocado oil.
- 4–6 cloves garlic, finely minced: Don’t be shy with the garlic; its pungent aroma is the base layer of flavor.
- 2–10 Thai bird’s eye chilies, thinly sliced: This is where you control the heat. Use two for a mild kick and up to ten or more if you love intense spice.
- 1 lb (450g) ground chicken: A mix of thigh and breast meat provides the best flavor and texture. You can also finely mince chicken breasts or thighs yourself.
- For the Finish:
- 2 cups fresh holy basil leaves, loosely packed: This is the star ingredient. Its unique peppery, clove-like flavor is distinct from Thai sweet basil or Italian basil. If you can’t find it, Thai sweet basil is the next best substitute.
- Optional for serving: Steamed jasmine rice and crispy fried eggs.
Instructions
Follow these steps carefully for a perfect result every time. The process is quick, so read through everything before turning on the stove.
- Prepare the Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. This step is crucial because the cooking process is too fast to measure and add ingredients individually. Set the prepared sauce aside.
- Heat the Pan: Place a large wok or a heavy-bottomed skillet over high heat. Add the vegetable oil and swirl to coat the bottom of the pan. Let the oil get very hot until it begins to shimmer.
- Sauté the Aromatics: Add the minced garlic and sliced Thai chilies to the hot oil. Stir-fry constantly for about 20-30 seconds until they become incredibly fragrant. Be careful not to burn the garlic, which can happen quickly on high heat. The goal is to infuse the oil with their potent flavors.
- Cook the Chicken: Add the ground chicken to the wok. Immediately start breaking it up with your spatula or a wooden spoon. Spread it across the surface of the pan and let it cook, stirring occasionally, for about 3-5 minutes. You want the chicken to be cooked through and slightly browned in spots. This browning adds another layer of flavor.
- Add the Sauce: Pour the prepared stir-fry sauce over the cooked chicken. Stir everything together to ensure the chicken is evenly coated. Let the sauce bubble and simmer for about 1-2 minutes, allowing it to thicken slightly and glaze the chicken beautifully.
- Wilt the Basil: Turn off the heat completely. Add the fresh holy basil leaves to the wok. Gently toss everything together for about 30 seconds, just until the basil leaves are wilted but still vibrant green. The residual heat from the pan is enough to cook them perfectly without losing their distinct aroma. Overcooking the basil will diminish its flavor.
- Serve Immediately: Spoon the Thai Basil Chicken over a bed of hot jasmine rice and top with a crispy fried egg for the most authentic and delicious experience.
Nutrition
- Serving Size: one normal portion
- Calories: 400
- Fat: 20g
- Protein: 30g