Thai Basil Chicken With Jasmine Rice Recipe

About this recipe

Transport your taste buds to the vibrant streets of Thailand with this flavorful Thai Basil Chicken with Jasmine Rice recipe. This dish combines tender strips of chicken stir-fried with aromatic garlic, spicy chilies, and fresh Thai basil leaves, creating a harmony of savory and slightly sweet flavors. The addition of soy sauce, oyster sauce, and fish sauce layers the dish with a rich umami profile, while a touch of brown sugar balances the spices perfectly. Served alongside fluffy jasmine rice, this meal is a complete and satisfying option for lunch, offering a protein-rich boost with 38 grams per serving. The cooking process is straightforward yet rewarding, making it ideal for intermediate-level home cooks. Whether you're looking to spice up your lunch routine or impress someone with a homemade Thai meal, this dish is sure to deliver bold flavors and delightful textures. Pair it with a refreshing drink for a perfect midday treat.

Ingredients

• 100 G Jumbo Garlic 100g
• - Lee Kum Kee Premium Oyster Sauce
• - Fish Sauce Squid Brand
• - Amoy Dark Soy Sauce
• 60 g 60g Red Chili
• - Ktc Vegetable Oil
• 1 Kg Jasmine Rice Thai Hom Mali, 1Kg
• 114G Thai Taste Basil Leaves, 114G
• NaN Fresh Halal Chicken Breast - Boneless Without Skin
• 500 g Tate & Lyle Fairtrade Light Soft Brown Sugar 500 G

Instructions

1. 1. Rinse the jasmine rice (120 g) under cold water until clear, then cook in a pot with 240 ml water over medium heat until tender.
2. 2. Slice the chicken breast (300 g) into thin strips and set aside for cooking.
3. 3. Mince the garlic (4 cloves) and slice the red chilies (2) thinly for the stir-fry preparation.
4. 4. Heat the vegetable oil (2 tbsp) in a large pan or wok over medium-high heat until shimmering.
5. 5. Add minced garlic and sliced chili to the pan, stir-frying for about 30 seconds until aromatic.
6. 6. Add the sliced chicken to the pan and cook for 5-7 minutes, stirring occasionally until fully cooked through and lightly browned.
7. 7. In a small bowl, mix soy sauce (2 tbsp), oyster sauce (1 tbsp), fish sauce (1 tbsp), brown sugar (1 tsp), and 2 tbsp water to create a savory sauce.
8. 8. Pour the sauce mixture into the pan with the chicken and stir well to coat evenly.
9. 9. Add the Thai basil leaves (2 tbsp) to the pan, stirring gently until they release their aroma.
10. 10. Remove the pan from heat and allow the flavors to meld for a couple of minutes.
11. 11. Fluff the cooked jasmine rice with a fork and divide it into two serving portions.
12. 12. Plate the stir-fried Thai basil chicken alongside the fluffy jasmine rice. Serve hot.

How to make Thai Basil Chicken With Jasmine Rice

1. Cook the rice. Rinse the jasmine rice until the water runs clear, then cook it in a pot with 240 ml water over medium heat until tender.
2. Prepare the stir-fry. Slice the chicken breast into thin strips, mince the garlic and thinly slice the red chillies, then heat vegetable oil in a wok over medium-high heat until shimmering.
3. Stir-fry the chicken. Stir-fry the garlic and chilli for about 30 seconds until aromatic, then add the chicken and cook for 5-7 minutes until fully cooked and lightly browned.
4. Add sauce and basil. Pour in a mix of soy sauce, oyster sauce, fish sauce, brown sugar and water, stir to coat, then add Thai basil until wilted. Take off the heat and rest for a couple of minutes.
5. Plate and serve. Fluff the rice and divide it into two portions, plate the basil chicken alongside, garnish with extra Thai basil leaves and serve hot.

Frequently asked questions

How long does Thai Basil Chicken with Jasmine Rice take?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking. The stir-fry itself is fast once the rice is on.

Is Thai Basil Chicken with Jasmine Rice vegetarian?

No, it contains chicken breast strips plus fish sauce and oyster sauce in the stir-fry sauce. The chicken is stir-fried with garlic and red chilli and served over jasmine rice.

How do I make Thai basil chicken less spicy?

Use fewer red chillies and remove their seeds before slicing, or leave them out and add chilli at the table. The garlic and savoury sauce still carry the flavour.

Can I use white sugar instead of brown sugar in the sauce?

Yes, white sugar or palm sugar both work to balance the salty soy, oyster and fish sauces. Brown sugar just adds a slightly deeper, caramel note.

Why use a hot wok for Thai basil chicken?

Medium-high heat sears the chicken strips quickly so they brown and stay juicy, and lets the sauce reduce to a glossy coating rather than a watery pool. Have everything sliced before you start.