This quick Thai-inspired basil chicken is a home-kitchen adaptation built around minced chicken, garlic, chilli and fragrant basil. Traditional versions vary; use Thai holy basil if available, or ordinary basil for a different but tasty result.
Prep: 10 minutes · Cook: 15 minutes · Serves: 2
Ingredients
- 150 g uncooked jasmine rice
- 300 g minced chicken
- 1 tbsp neutral oil
- 3 garlic cloves, finely chopped
- 1–2 red chillies, finely sliced, to taste
- 1 small onion, thinly sliced, optional
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp fish sauce, optional
- 1 tsp sugar
- 60 ml water
- 1 packed cup basil leaves
- Lime wedges, to serve
Method
- Cook rice according to the package directions.
- Stir soy sauce, oyster sauce, optional fish sauce, sugar and water together in a small bowl.
- Heat oil in a wok or wide skillet over medium-high heat. Add garlic and chilli and stir for 20–30 seconds until fragrant.
- Add minced chicken and optional onion. Break the chicken into small pieces and cook, stirring, until no pink remains and it reaches 74°C internally.
- Pour in the sauce and stir-fry for 1–2 minutes until the chicken is coated and the sauce lightly reduces.
- Turn off the heat, fold in basil until just wilted, and serve immediately over rice with lime.
Substitutions and safety
- For a milder version, remove the chilli seeds or omit the chilli.
- Oyster sauce contains shellfish; use a clearly labelled alternative only if suitable for your dietary needs.
- Refrigerate leftovers promptly and reheat until hot throughout.
Allergen note: This recipe can contain soy, wheat and shellfish depending on sauces used. Check every label; do not assume substitutions are allergy-safe.
Cooked-rice safety
If serving with rice, cool cooked rice as quickly as possible, ideally within 1 hour. Refrigerate promptly, use within 24 hours, and reheat only once until steaming hot throughout. Do not leave cooked rice cooling at room temperature.