Thai Basil Chicken Bowls (Printable Version)

Tender chicken and fragrant holy basil stir-fried and served atop soft jasmine rice.

# What You'll Need:

→ Protein

01 - 1.1 lb boneless, skinless chicken thighs or breasts, thinly sliced

→ Sauce

02 - 3 tbsp soy sauce
03 - 2 tbsp oyster sauce
04 - 1 tbsp fish sauce
05 - 1 tbsp brown sugar
06 - 2 tbsp water

→ Aromatics

07 - 4 cloves garlic, minced
08 - 2 to 3 Thai chilies, finely sliced
09 - 1 small onion, thinly sliced

→ Vegetables & Herbs

10 - 1 red bell pepper, thinly sliced
11 - 1 cup fresh holy basil leaves, packed

→ To Serve

12 - 4 cups cooked jasmine rice
13 - Lime wedges (optional)

# How To Make It:

01 - Combine soy sauce, oyster sauce, fish sauce, brown sugar, and water in a small bowl; set aside.
02 - Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add garlic and chilies; stir-fry for 30 seconds until fragrant.
03 - Add sliced onion to the pan and cook for 1 minute until slightly softened.
04 - Add chicken to the skillet and stir-fry for 4 to 5 minutes until it starts to brown and is fully cooked.
05 - Stir in red bell pepper and cook for an additional 2 minutes until just tender.
06 - Pour sauce mixture into the skillet and stir well, allowing it to bubble and coat the chicken evenly for 1 to 2 minutes.
07 - Remove pan from heat and immediately mix in holy basil leaves until wilted.
08 - Serve hot over bowls of jasmine rice with lime wedges if desired.

# Expert Advice:

01 -
  • It's ready in thirty minutes, which means you can have restaurant-quality Thai food on the table before you've even finished thinking about dinner.
  • The holy basil adds a peppery complexity that makes every bite feel special, not just another stir-fry.
  • Chicken thighs stay tender and forgiving, even if your timing isn't perfect.
02 -
  • Holy basil must go in after you kill the heat, or it turns black and tastes like regret instead of magic.
  • If you can't find holy basil, don't try to fake it with Italian basil; Thai basil is your next best option, and it'll still deliver that peppery note.
  • The fish sauce smell is a test of faith—it transforms completely once it hits the hot pan, so give it a chance.
03 -
  • Don't let your pan cool down between steps; this is a fast stir-fry, and the heat is what gives you color and texture.
  • Slicing your chicken thin is non-negotiable—it cooks faster, stays more tender, and lets the sauce coat everything evenly.
  • Taste the sauce mixture before it goes into the pan; if it seems too salty or fishy, you caught a balancing issue early.
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