betty's thai basil stir-fry chicken

★★★★★ 1 Review
RecipesandSmallTalk avatar
By Betty Bramanis
from Sydney

I love Thai basil, it has an amazing flavour. This dish comes with a fragrant Thai style sauce with roasted cashews - perfect on a bed of Jasmine rice and steamed veggies. I use thigh fillets as I think they are better suited for stir-frying. If you like a little heat, add 1-2 small red chilis finely sliced.

Blue Ribbon Recipe

Using Thai basil in this chicken stir-fry adds amazing aroma and flavor to the dish. Thai basil has a savory, anise-like flavor which is completely different from the Italian basil (used in pesto). This stir-fry is sweet and salty with savory chicken and crunchy cashews. Serve with rice and enjoy! If you want to add some spice, top with a little bit of garlic chili sauce.

— The Test Kitchen @kitchencrew
serves 4-5 with rice and veggies on the side
prep time 10 Min
cook time 20 Min
method Stir-Fry

Ingredients For betty's thai basil stir-fry chicken

  • 2 Tbsp
    oyster sauce
  • 2 Tbsp
    fish sauce
  • 2 Tbsp
    brown sugar
  • 2 Tbsp
    vegetable oil - not olive oil
  • 1 tsp
    minced garlic
  • 1 tsp
    minced ginger
  • 1 lb
    (500g) chicken thigh fillets, sliced
  • 1/2 c
    Thai basil, torn
  • 1/2 c
    roasted cashews
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How To Make betty's thai basil stir-fry chicken

  • 1
    Prep the ingredients.
  • 2
    In a bowl combine the sauces and brown sugar.
  • 3
    Heat the oil in a wok (or skillet/fry pan). Cook the chicken in 2 batches.
  • 4
    Place on a plate and cover.
  • 5
    In the same pan, cook the ginger and garlic until fragrant (about 30-40 seconds).
  • 6
    Add the sauces and cook.
  • 7
    Return the chicken to the pan and cook until well heated.
  • 8
    Stir through the Thai basil and cashews.
  • 9
    Remove from the heat and serve.
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