Basil Chicken Recipe
This aromatic Thai basil chicken dish features tender bites of chicken stir-fried with fresh vegetables, pungent aromatics, and fragrant Thai basil leaves, all enveloped in a savory and slightly sweet sauce that captures the essence of Thai cuisine.
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Servings: 4
Ingredients
Sauce
- 2 tablespoons brown sugar
- 1½ tablespoons oyster sauce
- 2 tablespoons hot water
- 2 teaspoons fish sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons soy sauce
Thai Basil Chicken
- 8 oz button mushrooms quartered
- 5 scallions chopped into 1-inch sections, separated by color
- 3 tablespoons neutral oil
- 2 cups green beans trimmed and cut into 1-inch pieces
- 1 red bell pepper diced
- 1½ lbs boneless skinless chicken thighs, finely chopped
- 3 large garlic cloves thinly sliced
- 3 –4 Thai bird's-eye chilies finely chopped
- 1½ cups Thai basil leaves
- 1 large shallot thinly sliced
Instructions
- In a small mixing bowl, combine the soy sauces, oyster sauce, brown sugar, fish sauce, and hot water. Stir well until the sugar has fully dissolved, then set aside.
- Place a wok or a heavy-bottomed skillet over medium-high heat and add the neutral oil. Once the oil begins to shimmer, sauté the shallot, garlic, and chopped chilies for 1 to 2 minutes, ensuring the garlic doesn't brown.
- Introduce the chopped chicken to the pan, cooking for 2 to 3 minutes until it begins to sear and color lightly. Add the mushrooms and the pale parts of the scallions; continue to cook for another 3 to 4 minutes until the mushrooms begin to soften.
- Incorporate the red bell pepper and green beans, then pour in the prepared sauce. Stir frequently as the vegetables cook and the sauce reduces slightly, about 4 to 5 minutes.
- Add the Thai basil leaves and the reserved dark green scallion tops. Stir everything together and cook for another 2 to 3 minutes until the basil is wilted and fragrant. Taste and adjust seasoning with salt if desired. Serve immediately over steamed jasmine rice.