Thai Basil Chilli Chicken

Thai Basil Chilli Chicken

Previous Next INGREDIENT Thai Basil Chilli Chicken European Print This
Serves: 4
Nutrition facts: – calories – fat


2 tbsp vegetable oil

4 garlic cloves, finely chopped

6 large dried red chillies, roughly chopped

1 onion, sliced

500g (1 lb) chicken thigh fillets, thinly sliced

4 baby bok choy, sliced lengthways

1 cup Thai basil leaves

steamed rice to serve (click here to see my recipe for how to cook rice)


Stir-fry sauce:

1/3 cup oyster sauce

2 tbsp fish sauce

2 tsp dark sweet soy sauce

1 tsp sugar

½ tsp corn flour (cornstarch)


Mix the ingredients for the stir-fry sauce. Set aside for later.


Heat the vegetable oil in a wok or large frying pan over high heat. Add the garlic, chillies and onion and stir-fry for 20 seconds. Then add the chicken and immediately spread the chicken out in the pan. Allow to sear for almost a minute, then stir-fry. Repeat until the chicken is just cooked. Add the stir-fry sauce and cook until the sauce is just thickened. Toss through the bok choy and stir-fry for a minute. Then toss through the basil leaves. Serve with steamed rice.

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