Thai Basil Chicken Bowls (Print Version)

Tender chicken stir-fried with fragrant holy basil and sauce, served over jasmine rice.

# What You'll Need:

→ Protein

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

→ Sauce

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

→ Aromatics

07 - 4 cloves garlic, minced
08 - 2 to 3 Thai chilies, thinly sliced (adjust to taste)
09 - 1 small onion, thinly sliced

→ Vegetables & Herbs

10 - 1 red bell pepper, thinly sliced
11 - 1 packed cup fresh holy basil leaves (or Thai basil if unavailable)

→ 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.
03 - Add minced garlic and sliced Thai chilies; stir-fry for 30 seconds until fragrant.
04 - Incorporate the sliced onion and cook for 1 minute until slightly softened.
05 - Add the sliced chicken and stir-fry for 4 to 5 minutes until browned and cooked through.
06 - Stir in the sliced red bell pepper and cook for 2 minutes until tender yet crisp.
07 - Pour the prepared sauce over the chicken and vegetables; stir and cook for 1 to 2 minutes until bubbling and well coated.
08 - Remove from heat and immediately fold in the fresh holy basil leaves until wilted.
09 - Serve warm atop jasmine rice; garnish with lime wedges if desired.

# Additional Tips::

01 -
  • Holy basil brings a peppery complexity that transforms simple chicken into something restaurant-worthy in under 30 minutes.
  • It's naturally dairy-free, so you can serve it to almost anyone without second-guessing yourself.
  • The sauce clings to every piece, meaning no sad, dry stir-fry—just sauce-coated, aromatic bites over fluffy rice.
02 -
  • If you add the holy basil too early, it turns dark and bitter; add it only after you've removed from heat and let it wilt in the residual warmth.
  • Fish sauce is non-negotiable here—it's what makes this taste authentically Thai, not like random stir-fry. Don't skip it or substitute.
  • Slicing the chicken thinly matters more than you'd think; thick chunks take longer to cook and turn rubbery.
03 -
  • Slice your chicken thinly and against the grain; it cooks faster and tastes more tender than you'd expect.
  • Keep your ingredients prepped and within arm's reach before you start cooking—stir-frying moves fast, and scrambling for a cutting board mid-wok is chaotic.
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