Thai Basil Chicken Stir-Fry

Method

1. Cook the jasmine rice

   Rinse 300 g of jasmine rice in a fine-mesh sieve until the water runs mostly clear. Put 300 g of jasmine rice and 420 ml of water for the rice in a medium saucepan and bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed. Remove the pan from the heat and leave it covered for 10 minutes, then fluff the rice. Prepare the stir-fry while the rice cooks.

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2. Prepare the sauce and aromatics

   Stir 25 ml of oyster sauce (contains shellfish), 10 ml of fish sauce (contains fish), 15 ml of low-sodium soy sauce (contains soy and wheat), 5 ml of dark soy sauce (contains soy and wheat), 8 g of granulated sugar, and 30 ml of unsalted chicken stock together in a small bowl until the sugar dissolves. This sauce mixture contains fish, shellfish, soy, and wheat. Mince 6 garlic cloves. Slice 4 Thai chilies into thin rings. Pick any thick stems from 30 g of Thai holy basil leaves and set the leaves beside the stove.

3. Bloom the garlic and chiles

   Heat a wok or wide skillet over high heat until a drop of water evaporates almost immediately. Add 30 ml of neutral oil, then add 6 garlic cloves and 4 Thai chilies. Stir-fry for about 30 seconds, just until intensely aromatic; keep everything moving so the garlic does not brown.

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4. Brown and cook the chicken safely

   

   Add 570 g of ground chicken to the wok and spread it into an even layer. Leave it undisturbed for 1 minute, then break it into small crumbles with a spatula. Stir-fry for 5 to 7 minutes, starting the timer for the first doneness check at 5 minutes, until the chicken is opaque and lightly browned. Wash your hands after handling the package, and keep any utensil that touched uncooked chicken away from the cooked rice and basil. Use a food thermometer to confirm the thickest crumbles reach 74°C/165°F.

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5. Glaze the chicken and wilt the basil

   

   Pour the mixed sauce into the wok and toss over high heat for 1 to 2 minutes, starting the timer for the first check at 1 minute, until the liquid turns glossy and clings to the chicken. Add 30 g of Thai holy basil leaves and toss for 30 to 45 seconds, just until the leaves collapse and perfume the pan. Remove from the heat before the basil loses its fresh green color.

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6. Serve over rice

   Divide the fluffy jasmine rice among warm bowls. Spoon the basil chicken and its glossy sauce over the rice, making sure each serving gets plenty of basil and chile. Serve immediately while the aromatics are at their brightest.

Smart Substitutions

• No holy basil? Use Thai basil and add it at the same point; expect a sweeter, less peppery aroma.
• No ground chicken? Use ground turkey or finely chop boneless chicken thigh. Cook poultry to 74°C/165°F.
• No oyster sauce? Use mushroom stir-fry sauce for similar body, noting that the flavor will be less briny.
• Want gentler heat? Replace some Thai chilies with a mild red chili and remove the seeds before slicing.

Tips and Variations

• Measure the sauce and prepare the basil before heating the wok; the cooking moves too quickly for pauses.
• Use the widest pan you have so the chicken can brown instead of releasing steam into a crowded surface.
• Run the range hood or open a window before the chilies hit the hot oil, since the vapor can be sharp.

What Went Wrong?

• Chicken is watery Keep the heat high and let the liquid cook off before adding the sauce. A crowded, cool pan encourages steaming.
• Sauce tastes too salty Add a small splash of water, toss briefly, and serve the stir-fry with a little more plain rice.
• Garlic is browning too fast Lift the pan off the heat for a few seconds, keep stirring, and return it at slightly lower heat.
• Basil turns dark and dull Add it only after the sauce has coated the chicken, toss briefly, and remove the pan from the heat promptly.

Nutrition Estimate

• Fiber: 1 g per serving
• Sodium: 890 mg per serving

Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.

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