Thai Chicken with Basil Stir Fry

Infuse your weeknight dinner with bold and authentic flavors by trying this Thai Chicken with Basil Stir Fry, a quick and easy take on a beloved Thai classic. Made with tender slices of boneless chicken thigh, aromatic garlic, fiery Thai bird's eye chilies, and fragrant Thai basil leaves, this dish offers a perfect balance of savory, spicy, and slightly sweet flavors. A rich, umami-packed stir-fry sauce featuring fish sauce, oyster sauce, and soy sauce ties everything together beautifully, while crisp-tender long beans add a vibrant crunch. Ready in just 25 minutes, this one-pan recipe is perfect for busy nights and pairs wonderfully with jasmine rice for a complete meal. Whether you're craving authentic Thai cuisine at home or looking to spice up your dinner routine, this recipe is sure to impress.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

Ingredients

• 500 grams boneless, skinless chicken thighs
• 1 cup Thai basil leaves (loosely packed)
• 2 pieces Thai bird's eye chilies (adjust to spice preference)
• 4 pieces garlic cloves
• 2 tablespoons vegetable oil
• 2 tablespoons fish sauce
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon dark soy sauce
• 1 teaspoon sugar
• 2 tablespoons water
• 100 grams long beans (or green beans)
• 2 cups jasmine rice (for serving, optional)

Directions

Step 1

Start by preparing the ingredients: thinly slice the chicken thighs, mince the garlic, and finely chop the chili peppers. Leave the Thai basil leaves whole. Trim and cut the long beans into 2-inch pieces.

Step 2

In a small bowl, combine the fish sauce, oyster sauce, soy sauce, dark soy sauce, sugar, and water to create the stir-fry sauce. Stir until the sugar dissolves and set aside.

Step 3

Heat a wok or large skillet over medium-high heat and add the vegetable oil.

Step 4

Once the oil is hot, add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until fragrant, taking care not to burn the garlic.

Step 5

Add the sliced chicken to the pan and cook for 3-4 minutes, stirring frequently, until the chicken is just cooked through.

Step 6

Toss in the long beans and stir-fry for another 2 minutes until they are slightly tender but still crisp.

Step 7

Pour the prepared stir-fry sauce into the pan and mix well to coat the chicken and beans evenly. Let the sauce simmer for 1-2 minutes to thicken slightly.

Step 8

Add the Thai basil leaves to the pan and quickly toss them with the chicken until they wilt, about 20-30 seconds.

Step 9

Remove the pan from heat and serve immediately. Pair the stir-fry with jasmine rice for a complete and satisfying meal.

Nutrition Facts

Serving size	1397.8 grams (1397.8g)

Amount per serving	% Daily Value*
Calories	1980

Total Fat 82.50g	106%
Saturated Fat 19.00g	95%
Polyunsaturated Fat 16.80g
Cholesterol 625mg	208%
Sodium 4362mg	190%
Total Carbohydrate 153.40g	56%
Dietary Fiber 7.60g	27%
Total Sugars 8.90g
Protein 151.30g	303%

Vitamin D 35IU	175%
Calcium 330mg	25%
Iron 12mg	68%
Potassium 2054mg	44%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 30.9%

Carbs: 31.3%