This vibrant Thai Chicken and Basil stir-fry is a celebration of bold, contrasting flavors in every bite. Succulent strips of chicken breast are tossed in a savory-sweet oyster sauce glaze, infused with the earthy aroma of kaffir lime leaves and the sharp heat of red chilies. Fresh Thai basil leaves are added at the very end, releasing their anise-like perfume just before serving. It’s a dish that balances rich umami with bright herbal notes, perfect for a quick weeknight dinner or a casual gathering. Serve it hot over steamed jasmine rice to soak up the delicious sauce, perhaps garnished with a crunchy bed of cabbage for added texture. Simple, fast, and utterly satisfying, this recipe captures the essence of Thai street food comfort.
Thai Chicken and Basil
Description
This vibrant Thai Chicken and Basil stir-fry is a celebration of bold, contrasting flavors in every bite. Succulent strips of chicken breast are tossed in a savory-sweet oyster sauce glaze, infused with the earthy aroma of kaffir lime leaves and the sharp heat of red chilies. Fresh Thai basil leaves are added at the very end, releasing their anise-like perfume just before serving. It’s a dish that balances rich umami with bright herbal notes, perfect for a quick weeknight dinner or a casual gathering. Serve it hot over steamed jasmine rice to soak up the delicious sauce, perhaps garnished with a crunchy bed of cabbage for added texture. Simple, fast, and utterly satisfying, this recipe captures the essence of Thai street food comfort.Ingredients
Directions
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Prepare the aromatics by chopping the garlic and slicing the kaffir lime leaves into thin strips. Chop the red chile peppers to your desired level of heat.
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If using chicken, thinly slice it into 2-inch strips. If substituting with scallops, rinse them well and score the sides diagonally.
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Heat the oil in a wok or large skillet over high heat until shimmering.
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Add the chopped garlic and sliced lime leaves to the hot oil. Stir-fry for about 10-15 seconds until fragrant, being careful not to burn the garlic.
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Add the chicken strips (or scallops), straw mushrooms, bamboo shoots, oyster sauce, and chopped red chile peppers to the wok.
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Stir-fry continuously for approximately 5 minutes, or until the chicken is cooked through and no longer pink inside (or scallops are opaque).
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Remove the wok from heat. Immediately toss in the fresh basil leaves, allowing the residual heat to wilt them slightly and release their aroma.
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Transfer to serving plates. If desired, serve on a bed of chopped cabbage for a refreshing crunch.
Note
Substitutions: If you cannot find fresh Thai basil, regular sweet basil works but will have a milder flavor. For a spicier kick, add more chilies or a dash of chili paste.
Variations: This recipe works well with other proteins such as beef strips, pork, or shrimp. Adjust cooking time accordingly.
Serving: Best served immediately while hot over steamed jasmine rice. A fried egg on top is a traditional addition in Thailand.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet to maintain texture.
