Thai Basil Chicken Bowls (Printer View)

Tender chicken stir-fried with holy basil and savory sauce over jasmine rice in a vibrant Thai dish.

# Components:

→ Protein

01 - 1.1 lb boneless, skinless chicken thighs or breasts, thinly sliced

→ Sauce

02 - 3 tbsp soy sauce
03 - 2 tbsp oyster sauce
04 - 1 tbsp fish sauce
05 - 1 tbsp brown sugar
06 - 2 tbsp water

→ Aromatics

07 - 4 cloves garlic, minced
08 - 2–3 Thai chilies, finely sliced (adjust to taste)
09 - 1 small onion, thinly sliced

→ Vegetables & Herbs

10 - 1 red bell pepper, thinly sliced
11 - 1 cup packed fresh holy basil leaves (or Thai basil if unavailable)

→ To Serve

12 - 4 cups cooked jasmine rice
13 - Lime wedges (optional)

# Method steps:

01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl; set aside.
02 - Warm 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
03 - Add garlic and sliced chilies; stir-fry for 30 seconds until fragrant.
04 - Add thinly sliced onion and cook for 1 minute until slightly softened.
05 - Add sliced chicken and stir-fry for 4 to 5 minutes until browned and cooked through.
06 - Incorporate red bell pepper and stir-fry for 2 minutes until just tender.
07 - Pour sauce mixture into skillet; stir well and cook for 1 to 2 minutes until sauce bubbles and coats chicken.
08 - Remove from heat and stir in holy basil leaves until wilted.
09 - Plate hot over jasmine rice; garnish with lime wedges if desired.

# Expert Advice:

01 -
  • The holy basil adds this peppery, almost licorice-like whisper that makes the whole thing sing without any fancy ingredients.
  • Ready in thirty minutes, but tastes like you picked it up from your favorite Thai place down the street.
  • Chicken thighs stay tender and absorb the sauce like little sponges, while breasts work too if that's what you have.
02 -
  • Add the holy basil at the very end, off heat; any longer and it turns bitter and loses that fresh, peppery character that makes this dish special.
  • Fish sauce smells intense in the bottle but becomes invisible in the finished dish, adding depth without any fishiness if you use just the right amount.
  • Slice your chicken as thin as you can; it cooks faster and absorbs the sauce better than thick chunks ever will.
03 -
  • If you can't find holy basil, Thai basil is the next best thing; regular basil is a distant third but works in a pinch if you add it more generously.
  • Cook your jasmine rice ahead of time; it stays warm for an hour and frees you up to focus on the stir-fry without stress.
  • Double the sauce recipe if you like it extra glossy and loose over your rice; some of us prefer soaking up every drop.
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