Thai Chilli Basil Chicken | Quick Weeknight Stir-Fry

Bright, spicy, and fragrant, this quick weeknight stir-fry is inspired by Thailand’s pad kra pao, delivering bold flavors in minimal time.

Scale

500 g (1.1 lb) boneless, skinless chicken thighs, cut into 1–2 cm pieces
2 tbsp (30 ml) neutral oil (vegetable or peanut oil)
6–8 Thai bird’s eye chillies, finely chopped (or 1–2 tsp / 5–10 ml chilli flakes)
4 cloves garlic, minced (about 12 g)
2 tbsp (30 ml) fish sauce
1 tbsp (15 ml) light soy sauce
1 tbsp (12 g) palm sugar or light brown sugar
1 tsp (5 ml) oyster sauce (optional)
1 tsp (6 g) cornstarch dissolved in 2 tbsp (30 ml) water
120 g (4 cups loosely packed) Thai basil leaves
1 small shallot or 1/2 small onion, thinly sliced (optional)
Cooked jasmine rice or steamed rice, for serving

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Prep the chicken and aromatics: Trim and cut chicken thighs into pieces, toss with cornstarch and salt, and rest. Chop chillies and mince garlic.
Make the sauce: Whisk fish sauce, soy sauce, palm sugar, and oyster sauce in a small bowl and set aside.
Heat the pan and sear the chicken: Heat a wok over high heat, add oil, and sear chicken in a single layer.
Add aromatics and cook: Push chicken aside, add chillies and garlic, stir briefly until fragrant.
Toss in the sauce: Pour sauce over chicken and toss until reduced and coats the pieces.
Finish with basil: Off heat, fold in basil leaves and serve hot over rice.

For a vegan option, substitute chicken with firm tofu. Adjust spice level by modifying the number of chillies used.