Thai Basil Chicken

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Chicken stir fry Thai Style with lots of basil leaves, served over rice.

Preparation time: 20
Cooking time: 10

Difficulty: Easy - for beginners
Serves: 6


2 cups fresh basil leaves , tightly packed
3medium garlic cloves , peeled
6 OPTIONAL green or red Thai chiles , stemmed (see note)
2 tablespoons fish sauce , plus extra for serving (see note)
1 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon white vinegar , plus extra for serving (see note)
1 tablespoon brown sugar , plus extra for serving (see note)
1 1/2 pounds boneless, skinless chicken breast , cut into 2-inch pieces
3 medium shallots , peeled and thinly sliced (about 3/4 cup)
2 tablespoons vegetable oil


Freeze boneless chicken breasts for 20-30 minutes to make them easier to cut in this pieces.
Marinate cut up chicken in 1 tbsp fish sauce for 1 hour
Heat pan to med high until 2 tbsp oil shimmers.
Add minced shallots cook for 2 min until translucent.
Add garlic cook for 30 sec.
Add chicken cook 6-8 min until cooked through and some of the moisture that it releases evaporates.
Add fish/oyster sauce mixture.
Add Basil leaves cook until wilted.
Serve immediately.


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