Go Back

Thai Basil Chicken Stir Fry

Thai Basil Chicken Stir Fry is a flavorful and aromatic dish that combines tender chicken with fresh Thai basil and a savory sauce. Quick and easy to prepare, this stir fry is perfect for a weeknight dinner and can be served over rice or noodles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 4 People
Calories 350 kcal

Equipment

  • 1 wok
  • 1 large frying pan
  • 1 cutting board
  • 1 measuring spoons
  • 1 measuring cups
  • 1 spatula
  • 1 serving dishes

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, cut into thin strips
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 2-4 pieces Thai bird chilies, sliced Adjust to taste.
  • 1 medium red bell pepper, thinly sliced
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 cup Thai basil leaves, loosely packed If unavailable, substitute with regular basil.
  • Cooked as needed jasmine rice, for serving

Instructions
 

  • Begin by preparing all ingredients: cut the chicken into strips, mince the garlic, slice the chilies and red bell pepper, and trim the green beans. Set aside.
  • Heat the vegetable oil in a wok or large frying pan over medium-high heat until hot.
  • Add the minced garlic and sliced chilies to the oil. Stir-fry for about 30 seconds until fragrant but not burnt.
  • Add the chicken strips to the wok, and stir-fry until they are no longer pink and are cooked through, about 5-6 minutes.
  • Toss in the red bell pepper and green beans, stirring continuously for an additional 2-3 minutes until the vegetables are crisp-tender.
  • In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the chicken and vegetables, stirring to coat evenly. Cook for another 1-2 minutes to heat through.
  • Remove the wok from heat and fold in the Thai basil leaves until they are wilted.
  • Serve the Thai basil chicken stir fry hot over cooked jasmine rice.

Notes

Adjust the number of chilies based on your spice preference.
If Thai basil is unavailable, you can substitute it with regular basil, though the flavor will differ.
This recipe can be easily customized by adding other vegetables such as zucchini, carrots, or broccoli.
Leftover stir fry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving.