Thai Basil Chicken

4 Servings
35 min

Our Thai basil plant has been flourishing this year which means I’ve been using it in an array of dishes. This is the first year that we have grown Thai basil successfully and you won’t believe how fragrant it is. Initially, I was so surprised at how fragrant it is because the ones from the supermarket are a lot more tame in flavor and smell.

For this Thai basil dish, you will want to use a lot of it. You will need at least a cup but add more if you like. They wilt down a lot like just like spinach after you cook it. The chili is optional here although recommended if you’re looking for a more authentic Thai flavor. I omit it when I’m cooking for the kids as they can’t handle the heat. I hope you enjoy this dish. It’s best served over rice.

Recipe details
  • 4  Servings
  • Prep time: 20 Minutes Cook time: 15 Minutes Total time: 35 min
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  • 8 boneless skinless chicken thighs, cut into 1” pieces
  • 2 scallions, finely chopped
  • 2 garlic cloves, finely minced
  • 1 cup of Thai basil
  • 1 Thai chili, finely chopped
  • 2 tsp oyster sauce
  • 2 tsp light soy sauce
  • 2 tsp dark soy sauce
  • 1 tsp sugar
  • 2 tbsps water
  • 2 tbsps oil

In a large sauté pan, add in 2 tbsps oil and add in the garlic and the white parts of the scallions. Sauté for about a minute until fragrant.
Add in the chicken, stir together with the garlic and scallions. Add in the chili if you are using it. Allow the chicken to brown in the pan.
In a small bowl, mix together the oyster sauce, light soy sauce, dark soy sauce, sugar and water. Add this to the chicken and mix.
Allow the sauce to simmer away and thicken slightly. Add in the basil leaves and green part of the scallions. Toss and turn off the heat. Serve with rice.