Thai Basil Chicken
A quick Thai stir-fry of diced chicken thighs with shallots, garlic, fish sauce, soy sauce and plenty of Thai basil. Ready in minutes and commonly served over jasmine rice.
Equipment
- Large Skillet or Wok
Ingredients
Ingredients
- ?2 tablespoons 30 mlvegetable oilor other neutral-tasting oil, such as avocado
- ?2 shallotsthinly sliced
- ?3-4 clovesgarlicminced
- ?1-2 Thai chili peppersdeseeded and minced adjust to spice preference
- ?1 1/2 pounds 675 gboneless skinless chicken thighsdiced into bite-sized pieces
- ?1 tablespoon 15 mlsoy sauce
- ?2 teaspoons 30 mlfish sauce
- ?1 teaspoongranulated sugar
- ?3/4 cup 15 gThai basil leavesloosely packed
Instructions
Instructions
- Heat 2 tablespoons (30 ml) vegetable oil in a large skillet or wok over medium-high heat until the oil is shimmering.
- Add the 2 thinly sliced shallots, 3–4 cloves minced garlic, and 1–2 deseeded minced Thai chili peppers. Stir-fry 1–2 minutes, stirring constantly, until fragrant and the shallots begin to soften but are not browned.
- Add the 1 ½ pounds (675 g) diced boneless skinless chicken thighs to the pan. Stir-fry 4–5 minutes, stirring frequently, until the chicken is cooked through and no longer pink in the center.
- Stir in 1 tablespoon (15 ml) soy sauce, 2 teaspoons fish sauce, and 1 teaspoon granulated sugar. Toss or stir to coat the chicken evenly and cook 1–2 more minutes so the flavors meld.
- Remove the pan from heat. Add the ¾ cup (15 g) loosely packed Thai basil leaves and stir until the basil is wilted and evenly distributed, about 30 seconds.
- Transfer to a serving plate and enjoy immediately (commonly served over cooked jasmine rice).
Notes
Mise en place:This French term means “put in place”, or “set up”, and is key to any stir fry recipe. Since this dish cooks so quickly, you should have all of your ingredients prepped and measured and close at hand so you can add them to the pan at the right time.
To ensure that this recipe is gluten free,use gluten free soy sauce or tamari.
Add Veggies:You can stir fry vegetables in the pan after you’ve cooked the chicken if you’d like. Choose quick cooking veggies such as diced bell peppers, green beans, or snow peas.
To Store:Keep leftovers in an airtight container in the fridge for up to 4 days.
To ensure that this recipe is gluten free,use gluten free soy sauce or tamari.
Add Veggies:You can stir fry vegetables in the pan after you’ve cooked the chicken if you’d like. Choose quick cooking veggies such as diced bell peppers, green beans, or snow peas.
To Store:Keep leftovers in an airtight container in the fridge for up to 4 days.