Thai Chicken with Basil Stir Fry
Infuse your weeknight dinner with bold and authentic flavors by trying this Thai Chicken with Basil Stir Fry, a quick and easy take on a beloved Thai classic. Made with tender slices of boneless chicken thigh, aromatic garlic, fiery Thai bird's eye chilies, and fragrant Thai basil leaves, this dish offers a perfect balance of savory, spicy, and slightly sweet flavors. A rich, umami-packed stir-fry sauce featuring fish sauce, oyster sauce, and soy sauce ties everything together beautifully, while crisp-tender long beans add a vibrant crunch. Ready in just 25 minutes, this one-pan recipe is perfect for busy nights and pairs wonderfully with jasmine rice for a complete meal. Whether you're craving authentic Thai cuisine at home or looking to spice up your dinner routine, this recipe is sure to impress.
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Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 cup Thai basil leaves (loosely packed)
- 2 pieces Thai bird's eye chilies (adjust to spice preference)
- 4 pieces garlic cloves
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 100 grams long beans (or green beans)
- 2 cups jasmine rice (for serving, optional)
Directions
Step 1
Start by preparing the ingredients: thinly slice the chicken thighs, mince the garlic, and finely chop the chili peppers. Leave the Thai basil leaves whole. Trim and cut the long beans into 2-inch pieces.
Step 2
In a small bowl, combine the fish sauce, oyster sauce, soy sauce, dark soy sauce, sugar, and water to create the stir-fry sauce. Stir until the sugar dissolves and set aside.
Step 3
Heat a wok or large skillet over medium-high heat and add the vegetable oil.
Step 4
Once the oil is hot, add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
Step 5
Add the sliced chicken to the pan and cook for 3-4 minutes, stirring frequently, until the chicken is just cooked through.
Step 6
Toss in the long beans and stir-fry for another 2 minutes until they are slightly tender but still crisp.
Step 7
Pour the prepared stir-fry sauce into the pan and mix well to coat the chicken and beans evenly. Let the sauce simmer for 1-2 minutes to thicken slightly.
Step 8
Add the Thai basil leaves to the pan and quickly toss them with the chicken until they wilt, about 20-30 seconds.
Step 9
Remove the pan from heat and serve immediately. Pair the stir-fry with jasmine rice for a complete and satisfying meal.
Nutrition Facts
| Serving size | (1397.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1979.6 |
| Total Fat 82.5g | 0% |
| Saturated Fat 19.0g | 0% |
| Polyunsaturated Fat 16.8g | |
| Cholesterol 625mg | 0% |
| Sodium 4362.4mg | 0% |
| Total Carbohydrate 153.4g | 0% |
| Dietary Fiber 7.6g | 0% |
| Total Sugars 8.9g | |
| Protein 151.3g | 0% |
| Vitamin D 35IU | 0% |
| Calcium 329.6mg | 0% |
| Iron 12.2mg | 0% |
| Potassium 2054.3mg | 0% |
Source of Calories