Thai Basil Chicken


I love basil – it has such a lovely scent and fresh taste. I Have this little angel growing BIG at home in a BIG pot . I should tell you that, because she was tiny with dainty leaves when I brought her home, she over grew the pot too soon with all the love I gave her and stood static for a week. then I knew she needs more space, quickly found an empty pink pot I had lying around, after all girls like pink, she might like them too  rather than the brown or black ones.


And,what should I say  ! She has all grown up big and tall, and fill my life with the lovely fragrance when wind passes by or at the tiniest shake I give her. She is a sweet heart ❤ . She finds her way into my basil tea , soups , pizza , detox water , pasta ,Chicken and  what not ?! By the way did I tell you earlier that I love plants and greenery at home ? I have a tiny balcony with a few little herbs in it surviving by battling the scorching heat in here, They are strong fighters !

Now you understand why i have this recipe here. YES,I wanted a burst of flavors in my mouth. This stir fry is packed full of flavours and lean chicken. The sauce is salty ,sour ,sweet and spicy and BASILY . (if that makes any sense 🙂 )

I am really obsessed with these Thai  flavors that I would eat this any day of the week. while still upholding to my dieting resolution this year, oh wait, did I basically cheated on diet ?  Now, is that such a bad thing? I really wouldn’t know

So right now,what you can do is Catch a flight to Thailand or prepare this Thai Basil chicken at home ! A lot healthier than the takeaway .And this amazing appetizer that can be whipped up in minutes. Without more ado, here’s what you need,


Thai basil chicken


  1. 500 grams boneless,  chicken breasts (about 4), cut into 1 inch pieces
  2. 2 tablespoons Asian fish sauce or oyster sauce
  3. 1 1/2 tablespoons soy sauce
  4. 1 tablespoon water
  5. 1 teaspoon brown/white sugar
  6. 2 teaspoon corn flour
  7. 2 tablespoons cooking oil
  8. 1 large onion, cut into thin slices
  9. 3 fresh red chillies, seeds and ribs removed, cut into thin slices, or 1 teaspoon dried red-pepper flakes (adjust according to your taste)
  10. 3 – 4 cloves garlic (smashed /crushed and then minced)
  11. 1 1/2 cups lightly packed basil leaves


  1. In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, sugar and cornflour to marinate.
  2. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the chillies and garlic,cook for 30 seconds or until aromatic , you do not want to toast or burn them.
  3. Add in the onion and cook until soft .
  4. Now add the chicken in to the hot pan. Cook until done,you may add 1 tablespoon of water now, stirring, about 3 – 5 minutes. The sauce would nicely coat the chicken by now.
  5. Switch off the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.
  6. You may not need to add any additional salt,since the fish and soy sauce is salty enough.

This is a fair idea of the recipe I use , you could alter the amount of ingredients to suit your palate.




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