Thai Holy Basil Chicken

A flavorful and quick stir-fry dish featuring tender chicken, aromatic garlic, and vibrant holy basil, perfect for busy weeknights.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Thai

Calories: 300

For the Stir-fry

10.6 ounces 10.6 ounces chicken, cut into bite-sized pieces Chicken thigh works best for juiciness.
1 tablespoon 1 tablespoon cooking oil Use vegetable or peanut oil for high smoking point and flavor.
1 teaspoon 1 teaspoon oyster sauce Adds a savory depth; make sure to choose a high-quality brand.
1 tablespoon 1 tablespoon fish sauce Essential for that umami flavor.
½ teaspoon ½ teaspoon sugar Palm sugar works wonderfully if you want to stay traditional.
1 cup 1 cup holy basil leaves (about 4 stalks) Key to the recipe! Fresh is best.

For the Spice Blend

¼ teaspoon ¼ teaspoon white peppercorns Freshly ground is best for a robust flavor.
7 cloves 7 cloves garlic, peeled Add more if you're a garlic lover!
5 pieces 5 bird's eye chilis Adjust according to your spice tolerance.

Preparation

In a mortar, pound the white peppercorns, garlic, and chilis together with a pestle until you achieve a coarse paste. This should take about 2-3 minutes.
Heat 1 tablespoon cooking oil in a wok over medium heat until it shimmers.

Cooking

Add the pounded white peppercorns, garlic, and chilis to the wok. Stir-fry for about 1-2 minutes until fragrant.
Toss in the chicken pieces and stir until cooked through, about 5-7 minutes.
Season with oyster sauce, fish sauce, and sugar. Stir well to coat all the chicken pieces evenly.
Finally, add the holy basil leaves and stir until just wilted, about 1 minute. Turn off the heat.
Transfer the Thai Holy Basil Chicken to a plate or serve it over rice while it’s still sizzling!

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.