Ingredients
Scale
- 500g boneless, skinless chicken breast or thigh, thinly sliced or ground
- 2 tablespoons neutral oil (like canola or vegetable)
- 4 cloves garlic, minced
- 2-3 bird's eye chilies (or serrano), thinly sliced (adjust to taste)
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup fresh Thai basil leaves, packed
- For the Sauce:
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce (or vegetarian mushroom sauce)
- 1 tablespoon light brown sugar or palm sugar
- 1 teaspoon dark soy sauce (for color, optional)
- 1/4 cup water or chicken broth
Instructions
- In a small bowl, whisk together all sauce ingredients (soy sauce, oyster sauce, sugar, dark soy sauce, water/broth). Set aside.
- Heat the oil in a large wok or skillet over medium-high heat. Add minced garlic and chilies, stir-fry for 30 seconds until fragrant.
- Add the sliced chicken to the wok. Stir-fry, breaking up any ground chicken, until cooked through and lightly browned, about 4-6 minutes.
- Add the sliced onion and red bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly tender-crisp.
- Pour the prepared sauce over the chicken and vegetables. Bring to a simmer and cook for 1-2 minutes, allowing the sauce to thicken slightly.
- Remove the wok from the heat. Stir in the fresh Thai basil leaves until just wilted, about 30 seconds.
- Serve immediately over steamed jasmine rice.
Notes
For a spicier kick, add more chilies or a pinch of red pepper flakes. If you can’t find Thai basil, Italian basil can be substituted, though the flavor profile will be slightly different. This dish pairs wonderfully with a side of steamed jasmine rice and a fried egg on top for an authentic Thai street food experience. For a vegetarian option, replace chicken with firm tofu or plant-based protein.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg