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Spicy Thai Basil Chicken


This classic Thai dish has spectacular taste. The sauce acts like a glaze as the chicken mixture cooks over high heat. 






15 mins

10 mins

25 mins


  • ⅓ cup chicken broth

  • 1 tablespoon oyster sauce

  • 1 tablespoon soy sauce, or as needed

  • 2 teaspoons fish sauce

  • 1 teaspoon white sugar

  • 1 teaspoon brown sugar

  • 2 tablespoons vegetable oil

  • 1 pound skinless, boneless chicken thighs, coarsely chopped

  • ¼ cup sliced shallots

  • 4 cloves garlic, minced

  • 2 tablespoons minced Thai chilies, Serrano, or other hot pepper

  • 1 cup very thinly sliced fresh basil leaves

  • 2 cups hot cooked rice


  1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.

  2. Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes. Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes. Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.

  3. Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.

  4. Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.

Chef's Note:

Makes 2 large or 4 small portions.

To slice basil leaves, stack about 5 of them and roll tightly like a cigar. Then slice into thin ribbons. Make a couple of cuts in the opposite direction for smaller pieces that cook faster.

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