Thai basil loses 80% of its flavor when cooked over 2 minutes—restaurants add it in the final 30 seconds.
Thai Basil Chicken
Get ready for a flavor explosion with this speedy Thai Basil Chicken! Tender pieces of chicken stir-fried with aromatic basil and vibrant bell peppers are perfectly paired with fluffy jasmine rice, making for a meal that’s both satisfying and quick to whip up. Dive into this delicious dish that’s sure to become a weeknight favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- A few cloves of garlic
- Red pepper
- Bunch of Thai basil
🥩Meat & Seafood(2)
- Pinch of chicken powder/stock
- 800g chicken thighs (1.76 lbs)
🥛Dairy & Eggs(1)
- 4 eggs
🫙Pantry Staples(4)
- 400g jasmine rice (14.1 oz)
- Oil
- Palm sugar
- 400-800g string beans/long beans (14.1-28.2 oz)
🧂Spices & Seasonings(1)
- Salt and pepper
🍯Sauces & Condiments(4)
- Dark soy sauce
- Fish sauce
- Light soy sauce
- Oyster sauce
👨🍳 Instructions
- 1
Wash the rice and bring to a boil with approximately 680 ml of water and a pinch of salt. Once the rice is boiling, reduce the heat and cover the pan. Let it sit for 15 minutes, then turn off the heat and let it simmer for another 15 minutes with the lid on the pan.
- 2
Meanwhile, cut the chicken into small pieces, chop the garlic, cut the red pepper into rings, and cut the green beans into small pieces.
- 3
Place a wok over high heat and let it heat thoroughly. Then pour in a dash of oil and sauté the garlic, red pepper, and green beans. Quickly add the chicken and stir-fry over high heat for a nice brown color. Season with the soy sauce, fish sauce, oyster sauce, palm sugar, and chicken powder.
- 4
Turn off the heat and add almost all the basil and stir well.
- 5
Meanwhile, fry a sunny-side-up egg in a separate pan over high heat for a golden brown side.
- 6
Serve the chicken on top of the jasmine rice and top with red pepper, some basil, and the egg.
💡 Pro Tips
- ✓Heat your wok until it reaches 500-600°F before adding oil - water droplets should instantly vaporize and dance on the surface, ensuring proper wok hei (breath of the wok) flavor development.technique500-600°F
- ✓Cut chicken into uniform ½-inch pieces to ensure even cooking in 2-3 minutes of high-heat stir-frying without overcooking the exterior before the interior reaches 165°F.technique½-inch pieces, 165°F
- ✓Reserve 20% of the Thai basil to add after cooking because high heat destroys the volatile oils (eugenol and linalool) that give basil its distinctive aroma and flavor.timing20% reserved
- ✓Use 2-3 tablespoons of high smoke point oil (peanut or vegetable at 450°F+ smoke point) because lower smoke point oils will break down and create bitter compounds during high-heat stir-frying.ingredient450°F+ smoke point
- ✓Fry the egg at medium-high heat for 90 seconds until whites set but yolk remains runny - the liquid yolk acts as a sauce that enriches the dish when mixed with rice.timing90 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Thai basil loses 80% of its flavor when cooked over 2 minutes—restaurants add it in the final 30 seconds.
Thai Basil Chicken
Get ready for a flavor explosion with this speedy Thai Basil Chicken! Tender pieces of chicken stir-fried with aromatic basil and vibrant bell peppers are perfectly paired with fluffy jasmine rice, making for a meal that’s both satisfying and quick to whip up. Dive into this delicious dish that’s sure to become a weeknight favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- A few cloves of garlic
- Red pepper
- Bunch of Thai basil
🥩Meat & Seafood(2)
- Pinch of chicken powder/stock
- 800g chicken thighs (1.76 lbs)
🥛Dairy & Eggs(1)
- 4 eggs
🫙Pantry Staples(4)
- 400g jasmine rice (14.1 oz)
- Oil
- Palm sugar
- 400-800g string beans/long beans (14.1-28.2 oz)
🧂Spices & Seasonings(1)
- Salt and pepper
🍯Sauces & Condiments(4)
- Dark soy sauce
- Fish sauce
- Light soy sauce
- Oyster sauce
👨🍳 Instructions
- 1
Wash the rice and bring to a boil with approximately 680 ml of water and a pinch of salt. Once the rice is boiling, reduce the heat and cover the pan. Let it sit for 15 minutes, then turn off the heat and let it simmer for another 15 minutes with the lid on the pan.
- 2
Meanwhile, cut the chicken into small pieces, chop the garlic, cut the red pepper into rings, and cut the green beans into small pieces.
- 3
Place a wok over high heat and let it heat thoroughly. Then pour in a dash of oil and sauté the garlic, red pepper, and green beans. Quickly add the chicken and stir-fry over high heat for a nice brown color. Season with the soy sauce, fish sauce, oyster sauce, palm sugar, and chicken powder.
- 4
Turn off the heat and add almost all the basil and stir well.
- 5
Meanwhile, fry a sunny-side-up egg in a separate pan over high heat for a golden brown side.
- 6
Serve the chicken on top of the jasmine rice and top with red pepper, some basil, and the egg.
💡 Pro Tips
- ✓Heat your wok until it reaches 500-600°F before adding oil - water droplets should instantly vaporize and dance on the surface, ensuring proper wok hei (breath of the wok) flavor development.technique500-600°F
- ✓Cut chicken into uniform ½-inch pieces to ensure even cooking in 2-3 minutes of high-heat stir-frying without overcooking the exterior before the interior reaches 165°F.technique½-inch pieces, 165°F
- ✓Reserve 20% of the Thai basil to add after cooking because high heat destroys the volatile oils (eugenol and linalool) that give basil its distinctive aroma and flavor.timing20% reserved
- ✓Use 2-3 tablespoons of high smoke point oil (peanut or vegetable at 450°F+ smoke point) because lower smoke point oils will break down and create bitter compounds during high-heat stir-frying.ingredient450°F+ smoke point
- ✓Fry the egg at medium-high heat for 90 seconds until whites set but yolk remains runny - the liquid yolk acts as a sauce that enriches the dish when mixed with rice.timing90 seconds