Spicy Chicken Basil Stir-Fry
Spicy Chicken Basil Stir-Fry
Ingredients
For the Main Dish
- 300 g chicken thighs, cut into small pieces
- 1 handful Thai basil, or any basil
For the Chicken Marinade
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper powder
- 1 teaspoon potato starch
For the Aromatics
- 3 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 3 shallots, sliced
- 1/4 onion, chopped
For the Sauce
- 1 teaspoon doubanjiang
- 1 teaspoon white miso
- 1 teaspoon soy sauce
- 1 teaspoon sweet soy sauce
To Serve
- 1 serving warm rice, as needed
- 1 fried egg, crispy, as needed
- 1 serving green onions, fresh chopped, as needed
- 1 serving toasted sesame seeds, crushed, as needed
Instructions
- 1
Cut 300g of chicken thighs into small, bite-sized pieces. In a medium bowl, combine the chicken pieces with 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, 1/4 teaspoon of white pepper powder, and 1 teaspoon of potato starch. Mix well to ensure all chicken pieces are evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the aromatics. Mince 3 cloves of garlic and 1 tablespoon of ginger. Slice 3 shallots and chop 1/4 of an onion.
⏱️ 10 min
- 3
In a separate small bowl, combine the sauce ingredients: 1 teaspoon of Doubanjiang, 1 teaspoon of white miso, 1 teaspoon of soy sauce, and 1 teaspoon of sweet soy sauce. Whisk until all ingredients are well combined and the miso has dissolved.
⏱️ 5 min
- 4
Heat a wok or large pan over medium-high heat. Add a small amount of cooking oil (as needed). Once the oil is shimmering, add the minced garlic, minced ginger, sliced shallots, and chopped onion. Stir-fry for 1-2 minutes until the aromatics are fragrant.
⏱️ 2 min
- 5
Add the marinated chicken pieces to the wok with the aromatics. Stir-fry, breaking up any clumps, until the chicken is cooked through and lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 6
Pour the prepared sauce mixture into the wok with the chicken and aromatics. Stir continuously to ensure the chicken is evenly coated and the sauce thickens slightly, about 1-2 minutes.
⏱️ 2 min
- 7
Add a handful of Thai basil (or any basil) to the wok. Stir-fry briefly, for about 30 seconds to 1 minute, until the basil leaves wilt and release their aroma into the dish.
⏱️ 1 min
- 8
Serve the spicy chicken basil stir-fry immediately with warm rice. For an extra treat, top each serving with a crispy fried egg, fresh chopped green onions, and a sprinkle of crushed toasted sesame seeds.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Chicken Basil Stir-Fry
For the Main Dish
- 300 g chicken thighs, cut into small pieces
- 1 handful Thai basil, or any basil
For the Chicken Marinade
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper powder
- 1 teaspoon potato starch
For the Aromatics
- 3 garlic, cloves, minced
- 1 tablespoon ginger, minced
- 3 shallots, sliced
- 1/4 onion, chopped
For the Sauce
- 1 teaspoon doubanjiang
- 1 teaspoon white miso
- 1 teaspoon soy sauce
- 1 teaspoon sweet soy sauce
To Serve
- 1 serving warm rice, as needed
- 1 fried egg, crispy, as needed
- 1 serving green onions, fresh chopped, as needed
- 1 serving toasted sesame seeds, crushed, as needed
Instructions
- 1
Cut 300g of chicken thighs into small, bite-sized pieces. In a medium bowl, combine the chicken pieces with 1 teaspoon of soy sauce, 1 teaspoon of sesame oil, 1/4 teaspoon of white pepper powder, and 1 teaspoon of potato starch. Mix well to ensure all chicken pieces are evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
While the chicken is marinating, prepare the aromatics. Mince 3 cloves of garlic and 1 tablespoon of ginger. Slice 3 shallots and chop 1/4 of an onion.
⏱️ 10 min - 3
In a separate small bowl, combine the sauce ingredients: 1 teaspoon of Doubanjiang, 1 teaspoon of white miso, 1 teaspoon of soy sauce, and 1 teaspoon of sweet soy sauce. Whisk until all ingredients are well combined and the miso has dissolved.
⏱️ 5 min - 4
Heat a wok or large pan over medium-high heat. Add a small amount of cooking oil (as needed). Once the oil is shimmering, add the minced garlic, minced ginger, sliced shallots, and chopped onion. Stir-fry for 1-2 minutes until the aromatics are fragrant.
⏱️ 2 min - 5
Add the marinated chicken pieces to the wok with the aromatics. Stir-fry, breaking up any clumps, until the chicken is cooked through and lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 6
Pour the prepared sauce mixture into the wok with the chicken and aromatics. Stir continuously to ensure the chicken is evenly coated and the sauce thickens slightly, about 1-2 minutes.
⏱️ 2 min - 7
Add a handful of Thai basil (or any basil) to the wok. Stir-fry briefly, for about 30 seconds to 1 minute, until the basil leaves wilt and release their aroma into the dish.
⏱️ 1 min - 8
Serve the spicy chicken basil stir-fry immediately with warm rice. For an extra treat, top each serving with a crispy fried egg, fresh chopped green onions, and a sprinkle of crushed toasted sesame seeds.
⏱️ 3 min