Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 small red chilies, sliced (adjust for spice preference)
- 1 onion, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- Optional: Lime wedges for serving
Growing up, I learned the importance of fresh herbs in cooking from my abuela, who would often send me to our backyard garden to pick cilantro for her famous salsa. Similarly, fresh Thai basil is crucial for this dish, imparting a unique aroma and flavor that’s irreplaceable. If Thai basil is hard to find, sweet basil can be used as a substitute, though the flavor will be slightly different.
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and sliced chilies, and sauté for about 1 minute until fragrant. This step always reminds me of those first moments in the kitchen with my mom, learning how to coax flavors from simple ingredients.
- Add the chicken pieces to the skillet and stir-fry until they are cooked through and lightly browned, approximately 5-7 minutes.
- Mix in the sliced onion and continue to cook for another 2 minutes, allowing the onion to soften.
- In a small bowl, combine the soy sauce, fish sauce, oyster sauce, and sugar. Pour this mixture over the chicken and stir well to ensure everything is evenly coated. Cook for an additional 2 minutes to let the flavors meld together.
- Turn off the heat and fold in the fresh Thai basil leaves, stirring until they are wilted and fragrant. This final touch always makes me think of my childhood garden adventures, hunting for the freshest herbs.
- Serve the Thai Basil Chicken hot, with lime wedges on the side for an optional zesty kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International