Thai Basil Chicken Recipe

Fiercely flavoured minced chicken with garlic, chillies and holy basil in a salty-sweet sauce — pad see ew's fiery cousin and Thailand's favourite quick lunch.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

4 servings

Calories

460

Ingredients

• 500 g minced chicken (or sliced chicken thigh)
• 4 garlic cloves, minced
• 3 Thai bird's eye chillies, sliced
• 1 small onion, sliced
• 1 red bell pepper, sliced
• 2 tablespoons vegetable oil
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 large handful of Thai holy basil leaves
• Steamed jasmine rice, to serve
• 1 fried egg per person, to serve (optional)

Instructions

1. Heat the oil in a wok over high heat and fry the garlic and chillies for 20 seconds until fragrant.
2. Add the chicken and stir-fry for 4 to 5 minutes, breaking it up, until cooked through and lightly browned.
3. Add the onion and bell pepper and stir-fry for 2 minutes until just softened.
4. Stir in the soy sauce, fish sauce, oyster sauce and sugar and toss for 1 minute.
5. Turn off the heat and fold in the basil leaves until just wilted.
6. Serve over jasmine rice, topped with a fried egg if you like.

Pro tips

• Holy basil gives the true flavour; sweet basil works but tastes milder and sweeter.
• Keep the heat high and work fast so the chicken browns instead of steaming.
• Add the basil off the heat so it stays bright and fragrant.

Frequently asked questions