Thai basil chicken may be the most popular Thai dish of them all. Chicken, mushrooms, a savory sauce, and loads of basil are quickly cooked and served alongside jasmine rice. The perfect weeknight meal and a crowd favorite!
If you've never had Thai Basil Chicken, you're in for a treat! This simple stir-fry comes together in minutes but tastes restaurant quality. The sauce is savory and addictive. The chicken and mushrooms are sliced thin so they cook fast and soak up tons of flavor. The basil is the true star of this dish. It seems like you're adding a lot but I promise, it's not overpowering. Just delicious!
I'm a rice fanatic so I like to serve this over jasmine rice. It'd also be good wrapped in a lettuce wrap or over noodles!
Thai basil or basil? Traditionally, Thai basil is used - and should be, if you can find it. I sub in regular basil and it's still amazing.
Thai Basil Chicken
3 tablespoons vegetable oil
2 tablespoons chopped garlic
2 tablespoons chopped Thai chile pepper, ribs and seeds removed (sub in Serrano if Thai isn't easily found)
1 pound boneless skinless chicken breasts, cut into thinly sliced bite sized pieces
16 ounce package sliced white mushrooms
3 tablespoons fish sauce
2 tablespoons oyster sauce
1 tablespoon sugar
3/4 cup chicken stock
2 cups Thai basil leaves, roughly chopped
Heat the oil in a large wok over medium-high heat. Add the chopped garlic and cook until golden brown. Add the chile pepper and stir well.
Add the chicken and cook until almost cooked through. Reduce the heat to medium and add the mushrooms, fish sauce, oyster sauce, sugar, and chicken stock. Stir until the mushrooms are softened and the chicken is cooked through. Add the chopped basil and mix well.
Serve hot alongside steamed jasmine rice.
Source: adapted from Foo Swasdee