Thai Chilli Basil Chicken
Prep
10m
·
Cook
5m
·
Total
15m
About This Recipe
This Thai Chilli Basil Chicken recipe features tender chicken thigh fillets stir-fried with green onions, garlic, and Thai basil in a savory oyster and soy sauce. With the perfect balance of heat and flavor, this dish makes for a satisfying meal when served over a bed of steamed jasmine rice.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
2)
Scale
Scale
Sauce
Serving
Steps
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
-
Calories465kcal23%
-
Fat26g1%
-
Saturated Fat6g0%
-
Carbohydrates12g0%
-
Fiber1g0%
-
Sugar1g0%
-
Protein43g2%
-
Cholesterol149mg7%
-
Sodium469mg23%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
1. Holy Basil is the type of Thai basil used in the authentic recipe. It has a more aniseedy / peppery flavour than normal sweet basil used in Italian cooking, and is available at some Thai groceries.
Thai Basil is the more common type of basil that is sold at supermarkets here in Australia (Coles, Woolies, Harris Farms) and used in Thai restaurants. Because my closest Asian store is a trek away, I usually make this with Thai Basil.
If you can't find Thai or Holy Basil, this is still totally worth making using normal basil. The sauce has a strong flavour and dominates, the basil is the fragrant accent flavour.
2. Garlic - Finely chopping the garlic rather than minced it (or using jarred garlic) stops it from burning quickly and spitting when it hits the hot wok.
3. Soy sauces - can sub light soy sauce or both the light and dark soy with ordinary all purpose soy (like Kikkoman). Or can use just light soy sauce. Flavour not quite as intense as it should be and colour will be paler, but still super tasty.
Do not use JUST dark soy sauce, flavour will be too intense.
4. Serving size - This recipe makes one giant serving or 2 reasonable sized servings. Complete the meal with a simple side of juicy slices of cucumber and tomato with no dressing - this is very Thai! Refreshing accompaniment to spicy Thai food.
5. Nutrition per serving excluding rice.
Thai Basil is the more common type of basil that is sold at supermarkets here in Australia (Coles, Woolies, Harris Farms) and used in Thai restaurants. Because my closest Asian store is a trek away, I usually make this with Thai Basil.
If you can't find Thai or Holy Basil, this is still totally worth making using normal basil. The sauce has a strong flavour and dominates, the basil is the fragrant accent flavour.
2. Garlic - Finely chopping the garlic rather than minced it (or using jarred garlic) stops it from burning quickly and spitting when it hits the hot wok.
3. Soy sauces - can sub light soy sauce or both the light and dark soy with ordinary all purpose soy (like Kikkoman). Or can use just light soy sauce. Flavour not quite as intense as it should be and colour will be paler, but still super tasty.
Do not use JUST dark soy sauce, flavour will be too intense.
4. Serving size - This recipe makes one giant serving or 2 reasonable sized servings. Complete the meal with a simple side of juicy slices of cucumber and tomato with no dressing - this is very Thai! Refreshing accompaniment to spicy Thai food.
5. Nutrition per serving excluding rice.