Thai Chicken with Basil Stir Fry
Infuse your weeknight dinner with bold and authentic flavors by trying this Thai Chicken with Basil Stir Fry, a quick and easy take on a beloved Thai classic. Made with tender slices of boneless chicken thigh, aromatic garlic, fiery Thai bird's eye chilies, and fragrant Thai basil leaves, this dish offers a perfect balance of savory, spicy, and slightly sweet flavors. A rich, umami-packed stir-fry sauce featuring fish sauce, oyster sauce, and soy sauce ties everything together beautifully, while crisp-tender long beans add a vibrant crunch. Ready in just 25 minutes, this one-pan recipe is perfect for busy nights and pairs wonderfully with jasmine rice for a complete meal. Whether you're craving authentic Thai cuisine at home or looking to spice up your dinner routine, this recipe is sure to impress.
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Recipe Information
Ingredients
- 500 grams boneless, skinless chicken thighs
- 1 cup Thai basil leaves (loosely packed)
- 2 pieces Thai bird's eye chilies (adjust to spice preference)
- 4 pieces garlic cloves
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 100 grams long beans (or green beans)
- 2 cups jasmine rice (for serving, optional)
Instructions
Start by preparing the ingredients: thinly slice the chicken thighs, mince the garlic, and finely chop the chili peppers. Leave the Thai basil leaves whole. Trim and cut the long beans into 2-inch pieces.
In a small bowl, combine the fish sauce, oyster sauce, soy sauce, dark soy sauce, sugar, and water to create the stir-fry sauce. Stir until the sugar dissolves and set aside.
Heat a wok or large skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.
Add the sliced chicken to the pan and cook for 3-4 minutes, stirring frequently, until the chicken is just cooked through.
Toss in the long beans and stir-fry for another 2 minutes until they are slightly tender but still crisp.
Pour the prepared stir-fry sauce into the pan and mix well to coat the chicken and beans evenly. Let the sauce simmer for 1-2 minutes to thicken slightly.
Add the Thai basil leaves to the pan and quickly toss them with the chicken until they wilt, about 20-30 seconds.
Remove the pan from heat and serve immediately. Pair the stir-fry with jasmine rice for a complete and satisfying meal.
Nutrition Facts
Calories |
1980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 625 mg | 208% | |
| Sodium | 4362 mg | 190% | |
| Total Carbohydrate | 153.4 g | 56% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 8.9 g | ||
| Protein | 151.3 g | 303% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 330 mg | 25% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2054 mg | 44% | |
*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.
