Save to Pinterest I was standing in a cramped Bangkok street market when I first smelled this dish cooking on a roadside wok, the smoke curling up into the humid air. The vendor moved with practiced speed, tossing chicken and basil with a flick of her wrist, and I knew I had to recreate that magic at home. It took a few tries to get the balance right, but now this recipe is my go-to when I need dinner fast without sacrificing flavor. The holy basil makes all the difference, its peppery bite cutting through the sweet and salty sauce. Some nights, this bowl is the only thing that feels right.
The first time I made this for friends, I underestimated the chilies and watched everyone reach for water between bites, laughing through the heat. Now I warn people, but I also keep extra lime wedges on hand because that bright acidity is the perfect counterbalance. One friend always asks for a fried egg on top, yolk oozing into the rice, and honestly, shes right. This dish has become our casual Friday night tradition, the kind of meal that feels special but never fussy. Its the smell of garlic hitting hot oil that signals the weekend has started.
Ingredients
- Boneless, skinless chicken thighs or breasts (500 g): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work if you prefer leaner meat; slice them thin so they cook fast and soak up the sauce.
- Soy sauce (3 tbsp): This is your salt and umami base; I use low-sodium to control the saltiness, especially since the fish sauce and oyster sauce add more.
- Oyster sauce (2 tbsp): It brings a deep, slightly sweet richness that rounds out the savory notes; vegetarian oyster sauce made from mushrooms works well too.
- Fish sauce (1 tbsp): The funky, salty backbone of Thai cooking; a little goes a long way, and its irreplaceable for that authentic flavor.
- Brown sugar (1 tbsp): Balances the salty and savory with just enough sweetness; you can use white sugar or even a touch of honey in a pinch.
- Garlic (4 cloves, minced): Fresh garlic is non-negotiable here; it blooms in the hot oil and perfumes the entire dish.
- Thai chilies (2-3, finely sliced): These are small but mighty; start with one if youre cautious, or skip the seeds to tame the heat without losing flavor.
- Onion (1 small, thinly sliced): Adds a subtle sweetness and texture; I like yellow onion, but red or shallots work beautifully too.
- Red bell pepper (1, thinly sliced): Brings color, a hint of sweetness, and a satisfying crunch; green or yellow peppers are fine substitutes.
- Holy basil leaves (1 cup, packed): The star herb with a peppery, almost licorice-like edge; if you cant find it, Thai basil is the next best thing, though the flavor is gentler.
- Jasmine rice (4 cups, cooked): Its fragrant, fluffy texture is the perfect canvas for the saucy chicken; day-old rice works great and helps absorb the sauce.
- Lime wedges (optional): A squeeze brightens everything and cuts through the richness; I never skip this.
Instructions
- Prepare the Sauce:
- Whisk together the soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl until the sugar dissolves. Set it aside so its ready to pour when you need it.
- Heat the Wok:
- Add 1 tablespoon of vegetable oil to a large skillet or wok over medium-high heat and let it shimmer. The pan should be hot enough that the garlic sizzles immediately when it hits.
- Bloom the Aromatics:
- Toss in the minced garlic and sliced chilies, stirring constantly for about 30 seconds until fragrant and golden. Dont let the garlic burn or itll turn bitter.
- Soften the Onion:
- Add the sliced onion and stir-fry for about 1 minute until it just starts to soften and turn translucent. You want a little bite left in it.
- Cook the Chicken:
- Add the thinly sliced chicken and spread it out in the pan, letting it sear for a moment before stirring. Stir-fry for 4 to 5 minutes until the chicken is browned on the edges and cooked through.
- Add the Peppers:
- Toss in the bell pepper and stir-fry for another 2 minutes until its tender but still has a little snap. The color should be vibrant and glossy.
- Coat with Sauce:
- Pour the prepared sauce over the chicken and vegetables, stirring well to coat everything evenly. Let it bubble for 1 to 2 minutes until the sauce thickens slightly and clings to the chicken.
- Finish with Basil:
- Remove the pan from the heat and immediately stir in the holy basil leaves, tossing until they wilt and release their aroma. The residual heat is enough; dont cook them too long or they lose their punch.
- Serve and Garnish:
- Spoon the chicken mixture over bowls of warm jasmine rice and serve with lime wedges on the side. Squeeze the lime over the top just before eating for a bright, zesty finish.
Save to Pinterest I remember the first time my mom tried this, she looked skeptical about the fish sauce but took a bite and went quiet, then asked for seconds. That moment told me this recipe had crossed over from something I enjoyed to something that could win over anyone. Now its the dish I make when I want to share a little of what I love about Thai cooking, the way bold flavors can feel comforting and exciting at the same time. Its more than dinner; its a conversation starter, a memory maker.
Finding the Right Basil
Holy basil is the traditional choice and has a spicy, peppery edge that Thai basil (with its anise notes) cant quite match, but both are miles ahead of Italian basil. I hunt for holy basil at Asian markets, where its often labeled as bai grapao, and I buy extra to freeze for later. If you absolutely cant find it, Thai basil keeps the spirit of the dish alive, though the flavor profile shifts slightly sweeter. Italian basil in a pinch works, but the dish loses some of its signature heat and complexity. The key is to use a lot of it; that packed cup of leaves is what makes the final toss so fragrant and alive.
Adjusting the Heat Level
Thai chilies are small, fiery, and unforgiving if you go overboard, so I always start conservative and taste as I go. Slicing them releases more heat than leaving them whole, and removing the seeds dials it back without losing the flavor. If youre cooking for a crowd with mixed heat tolerances, I set out a small dish of sliced chilies and chili oil on the side so everyone can customize their bowl. Some nights I want the sweat-inducing heat, other times I keep it mild and let the basil and garlic do the talking. The beauty of this recipe is that it bends to your mood.
Serving Suggestions and Add-Ons
A crispy fried egg on top is the move if you want to make this feel like a proper Thai street food experience; the runny yolk mixes into the rice and sauce like liquid gold. I also love serving this with a side of cucumber slices or a quick pickled vegetable to cut through the richness and add crunch. Lime wedges are non-negotiable for me, that squeeze of acid pulls everything together and makes each bite feel brighter. If youre feeling ambitious, a drizzle of chili oil or a sprinkle of crushed peanuts adds another layer of texture and flavor.
- Top with a fried egg, yolk runny, for extra richness and authentic flair.
- Serve with cucumber slices or quick-pickled vegetables for a refreshing contrast.
- Finish with a drizzle of chili oil or crushed peanuts for added texture and heat.
Save to Pinterest This is the kind of recipe that gets better the more you make it, each time teaching you a little more about balance and timing. I hope it brings you as much joy as it has brought me, whether its a quiet weeknight dinner or a meal shared with people you love.
Ask About This Recipe
- → What type of basil is used in this dish?
Fresh holy basil is preferred for its spicy, peppery flavor, but Thai or Italian basil can be used if unavailable.
- → Can I use chicken breasts instead of thighs?
Yes, thinly sliced chicken breasts or thighs both work well for a tender stir-fry.
- → How spicy is the dish?
The spiciness depends on the amount of Thai chilies added; adjust to taste or omit for mild heat.
- → What is the purpose of the sauce mixture?
The sauce blends soy, oyster, and fish sauces with brown sugar and water to create a balanced, savory glaze coating the chicken.
- → How should this dish be served?
Serve hot over cooked jasmine rice, with optional lime wedges for a fresh citrus touch.
- → Can this dish be made gluten-free?
Use gluten-free soy and oyster sauces to accommodate gluten-free diets without compromising flavor.