Thai Basil Chilli Chicken Recipe

Introduction

Thai Basil Chilli Chicken is a vibrant and flavorful stir-fry that combines tender chicken with aromatic basil and spicy chillies. This quick and easy dish is perfect for a weeknight dinner packed with bold Thai flavors.

Ingredients

• 2 tbsp vegetable oil
• 4 garlic cloves, finely chopped
• 6 large dried red chillies, roughly chopped
• 1 onion, sliced
• 500g (1 lb) chicken thigh fillets, thinly sliced
• 4 baby bok choy, sliced lengthways
• 1 cup Thai basil leaves
• Steamed rice to serve (click here to see my recipe for how to cook rice)

Stir-fry sauce:

• 1/3 cup oyster sauce
• 2 tbsp fish sauce
• 2 tsp dark sweet soy sauce
• 1 tsp sugar
• ½ tsp corn flour (cornstarch)

Instructions

1. Step 1: Mix together the oyster sauce, fish sauce, dark sweet soy sauce, sugar, and corn flour in a small bowl. Set the stir-fry sauce aside.
2. Step 2: Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, dried red chillies, and sliced onion, stir-frying for about 20 seconds until fragrant.
3. Step 3: Add the thinly sliced chicken thigh fillets. Immediately spread the chicken out in the pan and let it sear without stirring for nearly a minute to develop a nice color. Then stir-fry, repeating this process until the chicken is just cooked through.
4. Step 4: Pour in the prepared stir-fry sauce and cook, stirring, until the sauce thickens slightly and coats the chicken well.
5. Step 5: Toss through the sliced baby bok choy and stir-fry for one minute until just wilted. Finally, add the Thai basil leaves and give a quick toss to combine.
6. Step 6: Serve the Thai basil chilli chicken immediately with steamed rice.

Tips & Variations

• For a milder version, reduce the number of dried red chillies or remove the seeds before chopping.
• Try swapping chicken thigh for chicken breast if you prefer leaner meat, but watch cooking time to avoid drying out.
• Add other vegetables like bell peppers or snap peas for extra crunch and color.
• If you don’t have Thai basil, you can substitute with sweet basil, although the flavor will be less authentic.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over medium heat until warmed through. The bok choy is best eaten fresh as it can become soft when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chillies instead of dried?

Yes, you can use fresh Thai bird’s eye chillies if you prefer. Start with fewer to control the spice level and slice them finely to distribute the heat evenly.

What can I serve with Thai Basil Chilli Chicken?

Steamed jasmine rice is the classic accompaniment to absorb the flavorful sauce. You could also serve it with noodles or a simple cucumber salad to balance the spiciness.

Thai Basil Chilli Chicken Recipe

---

★★★★★

4.8 from 57 reviews

• Author: Rafael
• Total Time: 20 minutes
• Yield: 4 servings 1x

Pin Recipe

Print Recipe

Description

A vibrant and spicy Thai Basil Chilli Chicken stir-fry featuring tender chicken thigh fillets, aromatic garlic and dried red chillies, combined with fresh baby bok choy and fragrant Thai basil leaves. This quick and flavorful dish is served best with steamed rice for a satisfying meal.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 tbsp vegetable oil
• 4 garlic cloves, finely chopped
• 6 large dried red chillies, roughly chopped
• 1 onion, sliced
• 500g (1 lb) chicken thigh fillets, thinly sliced
• 4 baby bok choy, sliced lengthways
• 1 cup Thai basil leaves

Stir-fry Sauce

• 1/3 cup oyster sauce
• 2 tbsp fish sauce
• 2 tsp dark sweet soy sauce
• 1 tsp sugar
• ½ tsp corn flour (cornstarch)

To Serve

• Steamed rice (see recipe for cooking rice)

---

Instructions

1. Prepare the stir-fry sauce: In a small bowl, combine 1/3 cup oyster sauce, 2 tablespoons fish sauce, 2 teaspoons dark sweet soy sauce, 1 teaspoon sugar, and ½ teaspoon corn flour. Mix well and set aside to allow the flavors to meld.
2. Heat the oil and aromatics: Place a wok or large frying pan on high heat and add 2 tablespoons vegetable oil. Once hot, add the finely chopped garlic, roughly chopped dried red chillies, and sliced onion. Stir-fry rapidly for about 20 seconds until fragrant.
3. Add and sear the chicken: Immediately add the thinly sliced chicken thigh fillets to the pan. Spread the chicken evenly in the pan and let it sear undisturbed for nearly a minute to develop a nice browning, then stir-fry and repeat this searing process until the chicken is just cooked through.
4. Incorporate the stir-fry sauce: Pour the prepared sauce over the chicken in the pan. Stir continuously and cook until the sauce thickens slightly and coats the ingredients well.
5. Add vegetables and herbs: Toss in the sliced baby bok choy and stir-fry for about one minute until just tender. Finally, add the Thai basil leaves and give everything a gentle toss to combine and wilt the basil slightly.
6. Serve: Remove from heat and serve immediately with steamed rice for a complete meal.

Notes

• Adjust the number of dried red chillies based on your heat preference.
• Use chicken thigh fillets for juicier and more flavorful meat than breast.
• If Thai basil is unavailable, sweet basil can be substituted but will slightly alter the flavor.
• Ensure the wok or pan is very hot before adding chicken for the best sear and texture.
• Stir-frying is a quick cooking method; avoid overcrowding the pan to ensure even cooking.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Thai Basil Chilli Chicken, Thai chicken stir-fry, spicy chicken recipe, Thai basil chicken, quick stir-fry, Asian chicken dish