A Popular Thai Stir-Fry with Fragrant Basil Leaves and Warming Spice
This Thai basil chicken stir fry – also known as holy basil chicken or phat kaphrao – is a popular Thai dish that balances sweet, spicy, salty and savoury flavours. Traditionally made with holy basil, chicken, chillies, garlic and rice, this quick and flavourful stir-fry can be made just as well with regular sweet basil if Thai basil is hard to find.
What Is the Difference Between Sweet Basil and Thai Basil?
Thai Basil leaves (Holy Basil) have a memorable purple stem and distinctive flavour reminiscent of liquorice and spice. The leaves are narrower with a sharper edge and can withstand higher cooking temperatures without crushing their flavour.
Sweet Basil Leaves are commonly bought in supermarkets or grown in home gardens. They have a sweeter, more peppery taste and delicate, rounded leaves. Sweet basil should be added at the end of cooking or as a garnish to preserve its flavour.
Can You Use Regular Basil in Thai Basil Chicken?
Yes, it is. And that’s exactly what you’ll see in this recipe. It can be difficult to find Thai basil if you don’t have a Thai or Asian supermarket nearby. For this reason, most Asian restaurants outside Thailand will list this dish on their menus as ‘Basil Chicken Stir-Fry’ instead of ‘Holy Basil Chicken’, substituting Thai holy basil for regular sweet basil leaves.
What Chillies to Use in Thai Basil Chicken
Chillies are a key ingredient in this stir-fry, and if you can find Thai chillies, then go right ahead and use them. Otherwise, a combination of fresh red or green chilli for heat, along with dried chillies for flavour, is a winning match.
Note: Dried chilli types vary in intensity, and as you’ll be adding a good amount to the dish, it’s best to use a milder version. Soak them in hot water and remove most of the seeds; this way, you get the lovely flavour without a punishing heat.
Explore More Recipes on Flaevor
Basil Chicken Stir-Fry
Ingredients
- 500g skinless boneless chicken thigh fillets
- Salt and pepper
- 1 tbsp cornstarch or tapioca flour
- Vegetable or rapseed oil for frying
- 4 cloves of garlic
- 6 – 10 mild dried chillies
- 1 tbsp oyster sauce
- 1.5 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 2 tsp honey or maple syrup
- 50ml chicken stock
- 1 large handful of basil leaves
Instructions
- Cut the chicken into bite-size pieces and place in a bowl. Season with salt and pepper. Add cornstarch and coat the chicken pieces evenly. Set aside to rest for 10 minutes.
- Add dried chillies to a bowl and cover with boiling water. Soak for 5 minutes or until they have softened. Drain, remove seeds and slice into bite-size pieces. If you want lots of heat you can also add a small fresh green or red chilli to the mix.
- Combine oyster sauce, light soy, dark soy, honey or maple syrup and chicken stock in a cup or small bowl.
- Crush garlic gloves.
- Heat a frying pan with a good splash of oil. Add chicken pieces along with the garlic and fry until cooked through, constantly tossing around the pan to ensure the chicken doesn't brown. It should be cooked through but still soft.
- Add dried chillies and oyster sauce mix, quickly toss around the pan and cover chicken pieces evenly. Continue to toss around until sauce bubbles and thickens and hugs every piece of chicken nicely.
- Remove the pan from the heat and stir through the basil leaves.
- Serve immediately with rice or noodles.