Thai Basil Chicken
A quick and flavorful stir-fry featuring tender chicken, fresh vegetables, and aromatic Thai basil in a savory sauce.
Equipment
- Wok or Heavy Skillet
- Mixing Bowl
- Measuring cups and spoons
Ingredients
- 2 Tbsp. soy sauce
- 2 tsp. dark soy sauce
- 1 1/2 Tbsp. oyster sauce
- 2 Tbsp. brown sugar
- 2 tsp. fish sauce
- 2 Tbsp. hot water
- 3 Tbsp. neutral oil
- 1 large shallot (thinly sliced)
- 3 cloves garlic (thinly sliced)
- 3-4 Thai birds-eye chilies (chopped)
- 1 1/2 lbs. boneless skinless chicken thighs (diced into small pieces)
- 5 scallions (cut into 1-inch pieces) keep light green/white and dark green parts separate
- 8 oz button mushrooms (quartered)
- 1 red bell pepper (chopped)
- 2 cups fresh green beans (cut into 1-inch pieces)
- 1 1/2 cups Thai basil leaves
Instructions
- In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, brown sugar, fish sauce, and hot water until the sugar is dissolved.
- Heat neutral oil in a wok or heavy skillet over medium-high heat. Add shallots, garlic, and chopped Thai chilies. Stir frequently and cook for 1-2 minutes until fragrant.
- Add diced chicken thighs and cook for 2-3 minutes, stirring occasionally, until browned.
- Mix in mushrooms and the light green/white parts of the scallions. Cook for another 3-4 minutes until mushrooms soften.
- Add red bell pepper, green beans, and the prepared sauce. Stir frequently until green beans are tender but slightly crisp.
- Fold in Thai basil leaves and the dark green parts of the scallions. Cook for 2-3 minutes until basil wilts. Taste and adjust seasoning if needed.
- Serve hot over steamed jasmine rice.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently to maintain texture.