A popular Thai stir-fry with fragrant basil leaves and warming spice
This popular Thai stir-fry known as ‘Holy Basil Chicken’ (or Phat Kaphrao in Thai) gets its name from the star flavour of the dish – holy basil. Served with rice and often a fried egg, it’s the perfect example of how Thai cuisine balances sweet, salty, spicy, and savoury flavours.
What is the difference between 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.
Basil Leaves (Sweet) commonly purchased in supermarkets or grown in home gardens, have a sweeter more peppery taste and delicate rounder-shaped leaves. Sweet basil leaves should be added at the end of cooking or as a garnish to retain their flavour.
Can I use normal basil instead of Thai basil?
Yes, and that’s exactly what you see in the recipe featured here. It can be tricky to locate Thai basil if you don’t have a Thai or Asian supermarket in the near, and that’s why most Asian restaurants outside of Thailand will list this dish on menus as ‘Basil Chicken Stir-Fry’ instead of Holy Basil Chicken, substituting Thai holy basil for regular sweet basil leaves.
Choosing the right Chilli
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.
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Basil Chicken Stir-Fry
Inspired by the popular Thai dish holy basil chicken, this juicy fragrant stir-fry embodies the same flavours as the original recipe, substituting sweet basil leaves instead. The result is equally as delicious and memorable.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 Minutes
- Yield: 4 1x
- Category: Chicken
- Method: Stir Fry
- Cuisine: Thai
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.
Keywords: best chicken stirfry recipes, chicken and basil recipes, easy recipes
