Everyday Kitchen

Thai · Dinner

Thai basil chicken

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Stir-fry minced chicken with garlic, chili and basil. A small amount of sauce keeps the filling moist without pooling.

Prep
15 min
Cook
10 min
Total
25 min
Servings
4
Difficulty
Easy
Cuisine
Thai
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of thai basil chicken
The photo includes rice and a fried egg. Those accompaniments are not part of the measured draft. This is a representative photograph, not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 4

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Chicken

Sauce

Finish

Equipment

Wok or wide pan; bowl; spoon; thermometer.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Mix sauce · About 3 min

  1. Mix 20 ml soy sauce, 20 ml oyster sauce, 10 ml fish sauce, 10 g sugar, 60 ml water in a bowl. Prepare 25 g holy basil leaves before heating the pan.

Cook aromatics · About 1 min

  1. Heat 25 ml neutral oil; stir 15 g garlic, chopped and 2 red chilies, chopped for 30–45 seconds.

Stir-fry chicken · About 7 min

  1. Add 600 g minced chicken; cook for 6–7 minutes, breaking up clumps. Add sauce; simmer for 2 minutes. Do not wash raw chicken.

    Check: Minced chicken reaches 74°C / 165°F.

Add basil · About 1 min

  1. Turn off the heat; fold in 25 g holy basil leaves until wilted.

Tips

  • Prepare all ingredients before starting.
  • Keep the sauce concentrated so the chicken does not stew.

Substitutions

  • Use Thai basil if holy basil is unavailable; the aroma changes.
  • Use minced turkey and the same temperature check.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Mix sauce and chop aromatics one day ahead.
  • Keep minced chicken refrigerated until cooking.

FAQ

Can I reduce chili?

Yes. Use one chili or omit it for a mild draft.

Can I use chicken pieces?

Use very small pieces and check they cook through; the texture changes.

Does ordinary basil work?

It works as an adaptation but lacks the aroma of holy basil.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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