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285 cal38g protein8g carbs10g fat1120mg sodium
Estimated, per serving — stays per-serving no matter how many you cook for.
From scratch25 min activeShortcut15 min active
Everyday 25nothing beyond the everyday cabinet
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Thai Basil Chicken
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Stir Fry25 minComfortable cook
Serves−4+· written for 4 — change it and the ingredients follow
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Ingredients
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boneless skinless chicken breastscut into bite-sized pieces1.5 lb
thai basil1 bunch
garlicminced6 cloves
red thai chiliesthinly sliced2 whole
fish sauce3 tbsp
oyster sauce2 tbsp
palm sugaror brown sugar1 tbsp
vegetable oil2 tbsp
shallotthinly sliced1 medium
white ricecooked, for serving2 cups
Cook it to
Chicken165°F / 74°C
USDA minimum internal temperatures. Measure at the thickest part, away from bone.
Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.
Goes well withMost sides finish faster than the main — start the quick ones last so everything lands hot.
Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.
Steps
1Heat oil in a wok over high heat until shimmering. Add chicken pieces and cook until golden and cooked through, about 8–10 minutes. Remove and set aside.
2In the same wok, add minced garlic and sliced shallot. Stir-fry for about 30 seconds until fragrant.
3Return chicken to the wok. Add fish sauce, oyster sauce, palm sugar, and sliced chilies. Toss everything together and cook for 2 minutes to combine flavors.
4Remove from heat and fold in thai basil leaves gently so they wilt into the dish but stay bright.
5Serve immediately over white rice. Spoon the pan sauce over each portion.