Enjoy this classic Thai take-out in the comfort of your own home, made with everyday ingredients and on the table in less than 15 minutes – that’s faster than home delivery!
This classic Thai take-out is so much faster, healthier and tastier to make at home that I can honestly say that I haven’t ordered this at a restaurant (or even take out) since I got this recipe from the mother of a Thai friend of mine back when I was in university (oh so many years ago…..exact years will not be disclosed!). On the streets of Thailand this is dished up to you with a fried egg on the side – it is practically deep fried, they use so much oil my arteries started hardening just watching it being cooked. Not that I am adverse to deep fried foods – Deep Fried Goodness as I call it – but the thing is that this is SO GOOD even without the fried egg on the side that I never bother with the egg. And also in Thai restaurants here in Australia, this rarely comes with egg.
Die-hard-Thai-food-fanatics will tell you that YOU MUST use Thai Holy Basil, otherwise don’t bother making this. I say that Thai Holy Basil is definitely worth using if you can find it (and if it’s not too expensive), but it will NOT make or break this dish. Thai Holy Basil has a mild aniseed flavour which you can barely taste because of the strong flavours of the sauce. I don’t want to deter you from getting Holy Basil if it’s available, I just want to assure you that this is so worth making even if you can’t find it. To be honest, I usually make this using ordinary basil because Thai Holy Basil is not sold at my local grocery store and the closest Asian store is a bit of a trek away.
Thai Chilli Basil Chicken is often quite saucy when you get it from restaurants which is not the way it is made in Thailand. This recipe sticks to the traditional way of cooking it with enough sauce to coat the stir fry but such that when you dish it up it is not sitting in a pool of sauce which frankly is too salty and unnecessary because the flavours of this dish are so strong, you don’t need all that sauce.
This quick fix stir fry is a great mid week meal to add to your rotation – definitely one to add into your RecipeTin app with a tap!
- 200g/10oz chicken thigh fillet, cut into bite size pieces (2 small or 1½ normal size)
- 1 scallion/shallot stem, cut into 4cm / 2" lengths
- 1 cup basil leaves (loosely packed), preferably Thai holy basil but normal basil is fine too
- 2 large cloves of garlic, minced
- 1 birds eye chilli, deseeded (or to taste), very finely chopped
- 1½ tbsp oil (peanut, vegetable or canola - for frying)
- 2 tsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp soy sauce (normal dark)
- 1 tsp sugar
- 2 tbsp water
- Put Sauce ingredients in a small bowl and mix to combine.
- Heat oil in wok or pan over high heat.
- Add garlic and chilli and cook for 10 seconds. Don't inhale - the chilli will make you cough!
- Add the white part of the shallots/scallions and chicken and fry until cooked, around 2 minutes.
- Add sauce and cook for 1 minute until the water evaporates to make a thick glossy sauce.
- Remove from heat and toss through green part of scallions/shallots and the end.basil leaves. Stir until just wilted, then serve immediately with rice.