Thai Basil Chicken

Craving something aromatic, and mouth-wateringly delicious without all the calories from ordering takeout? Look no further! Here’s an easy recipe for Thai Basil Chicken that tastes like it’s fresh off the counter of your favourite Thai restaurant, with ingredients that you probably have stocked up at home. Not only is it delicious, but you can tweak the ratios to make it healthier and diet-friendly. It’s a weekly staple at my household, simply for its convenience, and irresistible taste! 

Words: Ronali Moonemalle Goonetileke

Ingredients

For the Stir Fry

• 250g Chicken Thighs (minced)
• 2 tsp. Butter
• 2 tsp. Sesame or Vegetable Oil
• 1 Onion (medium sized, roughly chopped)
• 4 Garlic Cloves (minced)
• ½ Carrot (grated)
• 3 Spring Onions (sliced diagonally into 2” pieces, with leaves)
• 1 Red Chili (finely sliced)
• 4 - 5 Fresh Basil Leaves or 1.5 tsp. Dried Basil Leaves

For the Sauce

• 3 tbsp. Soy Sauce
• 3 tbsp. Oyster Sauce
• 2 tbsp. Fish Sauce
• 3 tsp. Sugar
• 1/3 cup Water
• 2 tsp. Chili Paste

Method

• In a bowl, add all the ingredients to make the sauce. Stir until sugar is dissolved and set aside. 
• Place a large frying pan on medium heat. Once the pan is warmed up, reduce the flame and add in the butter and oil.
• Toss in the chopped onions and allow to sweat until translucent.
• Gently add the carrot, garlic and minced chicken into the pan, and mix until everything is well incorporated. Cook for 2 minutes with the lid on. 
• If using dried basil leaves, proceed to sprinkle the seasoning into the mix and cook for another 2 minutes. 
• Pour the sauce and allow it to coat the chicken fully. Cook for a total of 6 minutes or until chicken is cooked to your liking. 
• Toss in the spring onions, mix well and transfer into a bowl. 
• As a garnish, sprinkle the sliced red chili, and serve with a plate of steamed rice and crispy fried egg.