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Prepare all ingredients: Mince the chicken thigh, mince the garlic, slice the birds eye chilli, slice the onion, and slice the red bell pepper.

In a small bowl, combine all sauce ingredients: 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 1/2 teaspoon chicken powder. Add 1/4 teaspoon MSG if desired. Mix these ingredients well until thoroughly combined.
Heat 1 tablespoon of oil in a pan or wok over medium-high heat.

Add the minced garlic and sliced birds eye chilli to the hot oil. Stir-fry for about 30 seconds to 1 minute, until fragrant.

Add the minced chicken thigh to the pan. Break it up with your spatula and stir-fry for 3-5 minutes until it is cooked through and no longer pink.

Add the sliced onion and red bell pepper to the pan. Continue to stir-fry for 2-3 minutes until the vegetables are slightly softened but still retain some crunch.

Pour the prepared sauce mixture into the pan. Stir well to ensure the chicken and vegetables are evenly coated with the sauce.

Add 1/4 cup of water to the pan. Stir and allow the mixture to simmer briefly for 1-2 minutes, letting the sauce thicken slightly.

Add 1 cup of holy basil to the pan. Stir-fry for about 30 seconds to 1 minute, until the basil leaves are wilted.

Serve the Thai Basil Chicken hot, typically with steamed rice and a fried egg (not included in ingredients).


Prepare all ingredients: Mince the chicken thigh, mince the garlic, slice the birds eye chilli, slice the onion, and slice the red bell pepper.

In a small bowl, combine all sauce ingredients: 1 tablespoon fish sauce, 1 tablespoon oyster sauce, 1 teaspoon dark soy sauce, 1 teaspoon sugar, and 1/2 teaspoon chicken powder. Add 1/4 teaspoon MSG if desired. Mix these ingredients well until thoroughly combined.
Heat 1 tablespoon of oil in a pan or wok over medium-high heat.

Add the minced garlic and sliced birds eye chilli to the hot oil. Stir-fry for about 30 seconds to 1 minute, until fragrant.

Add the minced chicken thigh to the pan. Break it up with your spatula and stir-fry for 3-5 minutes until it is cooked through and no longer pink.

Add the sliced onion and red bell pepper to the pan. Continue to stir-fry for 2-3 minutes until the vegetables are slightly softened but still retain some crunch.

Pour the prepared sauce mixture into the pan. Stir well to ensure the chicken and vegetables are evenly coated with the sauce.

Add 1/4 cup of water to the pan. Stir and allow the mixture to simmer briefly for 1-2 minutes, letting the sauce thicken slightly.

Add 1 cup of holy basil to the pan. Stir-fry for about 30 seconds to 1 minute, until the basil leaves are wilted.

Serve the Thai Basil Chicken hot, typically with steamed rice and a fried egg (not included in ingredients).
