Thai Basil Chicken Stir Fry (Print Version)
# Ingredients:
→ Protein
01 -
450 g ground chicken
→ Aromatics
02 -
4 to 6 Thai bird's eye chilis, finely chopped (adjust for desired heat)
03 -
6 garlic cloves, smashed
→ Sauce
04 -
15 ml oyster sauce
05 -
10 ml soy sauce
06 -
10 ml dark soy sauce
07 -
2.5 ml fish sauce (optional)
08 -
5 g sugar
→ Vegetables
09 -
1/2 yellow onion, diced
10 -
115 g green beans, cut into 2.5 cm pieces
→ Stir Fry and Garnishes
11 -
15 ml vegetable oil
12 -
1 bunch Thai basil, leaves only
13 -
Fried eggs (optional, for serving)
14 -
Lime wedges (optional, for serving)
15 -
Steamed jasmine rice (for serving)
# Instructions:
01 -
Mince the Thai chilis and garlic together until a coarse paste forms using a mortar and pestle or food processor.
02 -
In a small bowl, combine oyster sauce, soy sauce, dark soy sauce, fish sauce, and sugar. Stir until sugar dissolves.
03 -
Heat vegetable oil in a large skillet over medium-high heat. Add the chili-garlic paste and sauté until fragrant and the garlic begins to brown.
04 -
Add ground chicken to the skillet. Spread chicken out and allow the underside to brown for 1 minute. Break into large pieces and cook, stirring occasionally, until nearly cooked through and excess liquid evaporates.
05 -
Pour in the prepared sauce and stir well to coat the chicken evenly.
06 -
Add diced onion and green beans. Stir-fry for 1 to 2 minutes until vegetables are tender-crisp and sauce slightly reduces.
07 -
Turn off the heat. Add basil leaves and toss until just wilted.
08 -
Spoon the stir-fry over steamed rice. Optionally, top with a crispy fried egg and squeeze fresh lime juice over.
# Notes:
01 -
Use Thai holy basil for an authentic flavor; sweet basil can be substituted if unavailable.
02 -
Adjust the number of chilis to control the dish's spiciness.
03 -
Using a mortar and pestle for the paste enhances aromatic intensity.