Even with normal basil used in place of Thai or holy basil, my rendition of this traditional Thai dish has a fantastic flavor. As the chicken mixture cooks over high heat, the sauce truly has the effect of a glaze. The recipe works best if you prepare all of the ingredients in advance and chop or ground your own chicken.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ⅓ cup chicken broth
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce, or as needed
- 2 teaspoons fish sauce
- 1 teaspoon white sugar
- 1 teaspoon brown sugar
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken thighs, coarsely chopped
- ¼ cup sliced shallots
- 4 cloves garlic, minced
- 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
- 1 cup very thinly sliced fresh basil leaves
- 2 cups hot cooked rice
Instructions
- Gather ingredients.
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- Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
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- Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
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- Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
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- Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
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- Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
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- Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
- Serve hot and enjoy!
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Nutrition Facts
| Calories | 715 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 156 mg |
| Dietary Fiber | 1 g |
| Protein | 50 g |
| Saturated Fat | 7 g |
| Sodium | 1182 mg |
| Sugars | 6 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I added green beans and red bell peppers. It was great!
Really good but slightly wet, I did replace chicken with turkey to make it abit leaner so maybe this is why. Recommend adding an egg. Spice level perfect!
Very nice grandsons loved this dish
This was terrific! My Thai basil is going crazy, so I’m always looking for recipe’s that use it. Plus, I have a lot of Thai chilies on hand. This one is a definite keeper.
All I can say is WoW! I recently bought an indoor herb garden that came with Thai basil. I wanted to use it because it was going crazy. Thai basil truly has such a unique flavor.
I too had an excess of liquid. I improvised some of the ingredients, but don’t believe I altered the volume outcome that much. It never cartelized, so once I added the remainder of sauce, it was still delicious , just blond & too wet. I thought next time dredge the chopped thigh meat in corn starch. Your thoughts? 4.5 Side note. I’ve been on mailing list for years. Why was I asked to create an account? Just for posting privileges? Interesting inflection
One of my favorite Thai dishes! I had some garden veggies to use up so I added poblano pepper, green beans, eggplant, and zucchini— I sautéed the veggies separately first to get rid of some of their liquid. Used 1lb ground chicken and doubled the sauce recipe due to the added veggies, and it turned out great!! In some of the other comments people had a hard time with too much liquid and no caramelization, and I’m thinking maybe their heat wasn’t high enough? I used a wok which maybe made it easier, but on high heat I had no issues with too much liquid, even with all the veggies. This recipe is a keeper!
This is one of our family favorites! When we have summer Basil plants producing lots it’s a perfect recipe to use!! I sometimes swap out ground turkey to save time! And I reduce the spice for my little kids! And watch the video; It’s a good laugh!
Added green beans to the stir fry — easy and good
this was delicious!! i used chicken thigh mince instead and put only 1tsp sugar total and it was still amazing. super easy to make
Very tasty! Easy too. Instead of rice, I used Boston Lettuce as a wrap. I’m a bit confused about the 715 calories per serving tho. This recipe is 2 servings. Is it the oil? Seems like a lot.
Instead of using a cleaver to chop up my boneless chicken thighs I started using by food processor instead. Quick & easy ground chicken
Was delicious. Def will make again. Made for the first time, I over cooked the chicken just a nudge but will get it dialed in next time. Flavor was spot on. Really good. Little heat from the serranos was a perfect blend with the thai basil. Note I did use chicken breast bc I prefer that cut personally.
Absolutely Fantastic! I have a tendency to be a bit “heavy on the ingredients (extra garlic, shallots etc.) but this time I followed the directions to a “T” and it was great. I did doubled everything – 2lbs of chicken and the other ingredients, with the hope that it would be good for a few days, but it was so good, it didn’t make leftovers. Used regular sugar (couldn’t find coconut sugar)and was awesome. NOTE: If you pair this with Coconut Rice… Make sure you are not on a diet! The juices of the chicken can be a bit much, but I just drained a bit of it out and cooked it a bit longer. Perfect!
I totally agree with one of the other reviewer‘s, that the juices from the chicken and the water from the onions made such a huge amount of liquid that it was tough to manage. What I did is tilt the pan and let the juices burn off and caramelize, and then re-constituted it with the chicken, and it was really good
I cooked this last night, but of course I always do things a little differently. I followed the basic recipe, but added chopped green onions, green beans (which I’ve seen in Thai basil chicken from restaurants) and chopped bell peppers, and some poblanos. My wife can’t tolerate things that are too hot, so I can’t use Thai peppers. I’ve made this a few times before, but following this recipe turned out much better than my previous attempts. I also cut the chicken much finer than I normally do, which I think worked really well.
I bought boneless, skinless chicken thighs and used my meat grinder for ground chicken thighs. Followed everything to the letter in this recipe and it was perfect! My wife was blown away. Made a rice bowl with it. The heat from the peppers was the perfect amount. This would be awesome as a lettuce wrap as well for Keto folks.
Served with a Thai cucumber salad, nicely balanced the heat! Oh, so good!
I was surprised this is 715 calories/serving. 1/2 cup of jasmine rice (which microwaves well as a leftover unlike the hard crunchy texture of other rice) is about 160 calories. I’ve estimated eating up to 1 cup rice= 320 calories leaving 395 for the chicken. So, I think I’d use mine in a lettuce wrap. It was pretty good but a little sweet for me.
I made this recipe strictly for the basil ingredient as our plants really took off this year and we love Thai food. Made this according to the recipe and it was easy and delicious. Hu by and I agreed this will be going in the dinner rotation. Thank you for the great recipe!
This was amazing! I dropped one of my grocery bags which made a huge mess and forced me to make some substitutions. I skipped the oyster sauce, but doubled the fish sauce. I used onion instead of shallots, garlic powder instead of fresh garlic, jalapenos instead of Thai peppers, and water instead of chicken broth. I’ll try it again with fewer substitutions if I can get all of my ingredients home in one piece. 🙂