weeknight · Easy
Thai Basil Chicken
This is the sort of fast stir-fry that earns its place on a weeknight: one hot pan, a short sauce, and basil added at the last possible moment. Have everything chopped before the pan heats up; stir-frying does not pause for administrative matters.
Major allergens listed: Fish, Soy
Based on the authored ingredients. Check packaged ingredient labels and cross-contact information if allergies matter.
Instructions
- Mix the sauce. In a small bowl, stir together the fish sauce, oyster sauce, tamari, brown sugar, and water for 1 to 2 minutes, until the sugar is mostly dissolved.
- Heat the pan. Set a wok or large skillet over high heat. Add the oil and heat the pan to 400°F for 1 to 2 minutes, until the oil shimmers.
- Cook the Flavor-building ingredients such as onion, garlic, celery, or ginger, usually cooked near the start.. Add the shallot, garlic, and Thai chiles. Cook small pieces quickly in a very hot pan while stirring or tossing them. until fragrant and the shallot starts to soften, about 30 seconds. Keep them moving; burnt garlic is an avoidable little tragedy.
- Cook small pieces quickly in a very hot pan while stirring or tossing them. the chicken. Add the ground chicken and break it into small pieces with a spatula. Stir-fry until no pink remains and the chicken reaches 165°F in the thickest pieces, about 4 to 5 minutes.
- Sauce and basil. Pour in the sauce and Cook small pieces quickly in a very hot pan while stirring or tossing them. until it lightly coats the chicken, about 1 minute. Remove the pan from the heat, add the Thai basil, and toss just until wilted over the next 1 to 2 minutes.
- Serve. Spoon the Thai basil chicken over warm jasmine rice and serve within 1 minute.
Heat level
Three Thai chiles make a noticeably spicy dish. Use one chile for gentler heat, or add more only if everyone at the table has signed the paperwork.
Basil substitute
Thai basil has a peppery, anise-like flavor. If it is unavailable, use regular basil for a different but still useful result.
Food safety
Refrigerate leftovers within 2 hours in a covered container and use within 3 to 4 days. Reheat until steaming hot.
Turkey basil stir-fry
Use ground turkey in place of ground chicken and cook it to 165°F.
Vegetable addition
Stir-fry 1 cup sliced green beans with the shallot for 2 to 3 minutes before adding the garlic and chiles.
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