Thai Basil Stir Fry
Experience the bold, aromatic flavors of Thai cuisine with this quick and easy Thai Basil Stir Fry. Perfect for busy weeknights, this vibrant dish combines tender slices of chicken (or your choice of protein) with fragrant Thai basil, fiery red chilies, and a savory trifecta of fish sauce, soy sauce, and oyster sauce. Enhanced by the subtle sweetness of caramelized onions and balanced with a hint of sugar, this stir-fry is a true flavor explosion in just 25 minutes. Served over fluffy jasmine rice, it’s a restaurant-quality meal you can make at home with ease. Customize the heat level to your taste, and don’t skip the Thai basil—it’s the star ingredient that sets this dish apart with its unique peppery aroma. Perfect for anyone craving authentic Thai flavors in a simple, one-pan recipe!
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Recipe Information
Ingredients
- 500 grams chicken breast (thinly sliced, or substitute with beef, pork, tofu, or shrimp)
- 2 tablespoons vegetable oil
- 4 cloves garlic (minced)
- 3 pieces red Thai chilies (finely chopped, adjust to taste)
- 1 medium onion (sliced)
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 1 cup Thai basil leaves (loosely packed)
- 4 servings jasmine rice (cooked, for serving)
Instructions
Prepare your ingredients: mince the garlic, finely chop the chilies, slice the onion, and thinly slice the chicken breast (or preferred protein).
Heat the vegetable oil in a wok or large skillet over medium-high heat.
Add the minced garlic and chopped chilies to the oil, stirring quickly to prevent burning. Cook for 30 seconds until fragrant.
Add the sliced chicken (or protein) to the wok, and stir-fry for 3–4 minutes until the protein is cooked through.
Toss in the sliced onion and stir-fry for another 2 minutes until the onion softens slightly.
In a small bowl, mix together the fish sauce, soy sauce, oyster sauce, sugar, and water. Pour this mixture over the stir-fried ingredients in the wok.
Stir everything together, ensuring the chicken and vegetables are evenly coated with the sauce. Cook for another 2 minutes to let the flavors meld.
Turn off the heat and immediately add the Thai basil leaves. Stir until the basil wilts from the residual heat.
Serve the Thai Basil Stir Fry hot over steamed jasmine rice.
Nutrition Facts
Calories |
2006 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3934 mg | 171% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 10.9 g | ||
| Protein | 180.2 g | 360% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 322 mg | 25% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2127 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
