Introduction
This delightful dish features tender chicken thigh fillets sautéed to perfection with aromatic Thai basil and a punchy sauce, making it a perfect choice for a quick yet satisfying meal. Paired with fragrant steamed jasmine rice, this recipe showcases the vibrant flavors of Thai cuisine.
Detailed Ingredients with measures
– 225g (7 oz) skinless, boneless chicken thigh fillets, cut into bite-sized pieces
– 1 green onion, cut into 4 cm (2-inch) lengths
– 1 cup loosely packed Thai basil leaves (Holy Basil if available)
– 2 large garlic cloves, finely chopped
– 1 bird’s eye or Thai chili, deseeded and finely chopped
– 1½ tablespoons oil (peanut, vegetable, or canola)
Sauce
– 2 teaspoons oyster sauce
– 1 teaspoon light soy sauce
– 1 teaspoon dark soy sauce (or all-purpose soy sauce)
– 1 teaspoon sugar
– 2 tablespoons water
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Yield
Serves 2
Instructions
1. Combine all the sauce ingredients in a small bowl and mix well.
2. Heat oil in a wok or pan over high heat.
3. Add garlic and chili; cook for 10 seconds.
4. Add the white part of the green onions and chicken; stir-fry until the chicken is cooked through, about 2 minutes.
5. Pour in the sauce; cook for 1 minute until the water reduces, forming a thick, glossy sauce.
6. Add the green part of the green onions and basil leaves; stir until just wilted.
7. Serve immediately with steamed jasmine rice.
Detailed Directions and Instructions
Step 1: Prepare the Sauce
Combine all the sauce ingredients (oyster sauce, light soy sauce, dark soy sauce, sugar, and water) in a small bowl and mix well until the sugar dissolves.
Step 2: Heat the Oil
Heat 1½ tablespoons of oil (peanut, vegetable, or canola) in a wok or large pan over high heat until it is hot but not smoking.
Step 3: Cook Garlic and Chili
Add the finely chopped garlic and deseeded, finely chopped bird’s eye or Thai chili to the hot oil. Cook for 10 seconds, stirring constantly to avoid burning.
Step 4: Add Green Onions and Chicken
Add the white part of the green onions and the chicken thigh pieces to the wok. Stir-fry for about 2 minutes until the chicken is cooked through and no longer pink.
Step 5: Incorporate the Sauce
Pour in the prepared sauce over the cooked chicken. Cook for an additional minute, stirring frequently, until the water in the sauce reduces, forming a thick, glossy coating on the chicken.
Step 6: Add Remaining Green Onions and Basil
Add the green part of the green onions and the Thai basil leaves to the wok. Stir until the basil is just wilted and the green onions are mixed through.
Step 7: Serve
Serve the stir-fried chicken immediately with steamed jasmine rice on the side.
Notes
Ingredient Substitutions
If Thai basil is not available, regular basil can be used, but it will alter the flavor profile slightly.
Cooking Method
Ensure the wok or pan is very hot before adding the ingredients for a better stir-fry result.
Adjusting Spice Level
For a milder dish, adjust the number of bird’s eye chilies or omit them altogether.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.
Cook techniques
Stir-Frying
Stir-frying is a quick cooking method that involves frying ingredients in a small amount of hot oil while stirring continuously. This technique is perfect for the chicken and vegetables in this recipe, allowing them to cook quickly while maintaining their color, texture, and flavor.
Preparing Sauce
Creating a flavorful sauce involves combining various condiments to enhance the dish. In this recipe, the oyster sauce, soy sauces, sugar, and water are mixed in a bowl to create a balanced sauce that complements the stir-fried chicken.
High Heat Cooking
Using high heat is essential in this dish as it helps to sear the chicken, locking in moisture and achieving a desirable texture. It also ensures that the garlic and chili infuse their flavors into the oil quickly without burning.
Wilting Greens
Wilting greens, such as Thai basil, involves briefly cooking them until just softened. This technique preserves their bright color and vibrant flavor while allowing them to integrate with the other ingredients in the dish.
Serving with Rice
Serving this dish with steamed jasmine rice provides a perfect balance of flavors and textures. The fluffy rice absorbs the delicious sauce, making each bite satisfying.
FAQ
Can I use other types of chicken besides thigh fillets?
Yes, you can use skinless, boneless chicken breast or other meats if preferred, but cooking times may vary.
What if I can’t find Thai basil?
If Thai basil is unavailable, regular sweet basil can be used as a substitute, though the flavor will differ slightly.
How can I adjust the spiciness of the dish?
To reduce spiciness, omit the bird’s eye chili or use less of it. Alternatively, you can add a mild pepper.
Can I add vegetables to this recipe?
Yes, you can add vegetables such as bell peppers, snap peas, or broccoli for extra nutrition and flavor.
What other sauces can I use in place of oyster sauce?
Soy sauce or hoisin sauce can be used as substitutes; however, this will change the flavor profile slightly.
Conclusion
This delicious chicken stir-fry with Thai basil brings together vibrant flavors and textures, making it a perfect dish to enjoy with steamed jasmine rice. The combination of garlic, chili, and savory sauces creates a mouthwatering experience that captures the essence of Thai cuisine. This recipe is not only quick and easy to prepare, but it is also a wonderful way to introduce new ingredients into your cooking repertoire.
More recipes suggestions and combination
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Spicy Basil Tofu
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Coconut Sticky Rice with Mango
For dessert, try this sweet and creamy coconut sticky rice served with ripe mango slices for a delightful ending to your Thai meal.
