Craving an explosion of flavor? Get ready to transform ordinary chicken into an extraordinary Thai Basil Stir Fry! This recipe amps up the deliciousness with a vibrant marinade and a secret ingredient that will leave you craving more.
Key Ingredients
For the dressing, you're gonna need some birds eye or Thai chili—about 1/2 tsp, deseeded and minced—and don't skimp on the garlic, 1/4 tsp minced should do the trick (that's like half a small clove)! It's really important to measure those two well, you know?
Next, grab 1 tbsp of finely chopped cilantro stems. Don't forget 2 1/4 tsp of white sugar, 2 tbsp of fish sauce, and 3 tbsp of lime juice. A tablespoon of grapeseed, canola, or vegetable oil makes it all smooth. Finally, just a tiny pinch of salt! To make a truly authentic Thai Basil Chicken, fish sauce is a critical ingredient for that distinct umami flavor, according to many recipes.
Okay, so what about the salad? You'll need about 7–8 oz of sirloin steak, room temperature, of course! I like to toss it in 1 tbsp of oil with 1/4 tsp each of salt and pepper.
Grab 2 cups of mixed lettuce, 10 halved cherry tomatoes, and 1/4 finely sliced red onion. Half a cucumber, sliced, some cilantro and mint leaves – BOOM!
Cooking Instructions
Alright, let's whip up this dressing first—I swear, it's easier than making toast! Grab your mortar and pestle. Toss in the chili, garlic, cilantro stems, and a tiny pinch of salt, then grind it into a smooth paste. Don't have one? No biggie! Mince everything super fine, then use the side of your knife on a cutting board to make a paste. The method is similar to preparing some of the bold flavors when making Pad Kee Mao.
Next, just stir in the sugar, fish sauce, lime juice, and oil. Taste it—go ahead! Adjust the sugar, lime, and fish sauce until it's perfect for you. Sweet, sour, salty…you know how you like it!
Now, for the beef: Get your skillet screaming hot—I mean, smoking! Drizzle the steak with oil, then sprinkle with salt and pepper, get every side nice and seasoned. Cook to your liking. Remember, it'll keep cooking as it rests, so don't overdo it!
Serving Suggestions
Because a plate of lettuce is boring on its own, let's jazz things up first by drizzling it with 1 tablespoon of our dressing, then give it a good toss! Now, aren't we fancy?
Go ahead, pile that dressed lettuce right onto your plate – it's the bed for our star! Next, we're gonna gracefully pile the stir-fried chicken over our lettuce. Now, I love a little extra something-something, so consider these:
- A sprinkle of those lovely roasted peanuts – adds a delightful crunch!
- A few extra cilantro and mint leaves give it that fresh, vibrant finish, you know?
- And yes, a final flourish – a drizzle with the last drops of dressing!
Variations and Substitutions
Now that we've loaded up our plates with some tasty goodness, let's play around with this recipe. Don't be afraid to swap the beef for chicken, pork, or even tofu—it adapts really well. Just adjust the cooking time!
Want to kick up the heat? Add more chili! I usually use ½ tsp of minced Thai chili for a mild kick, but you can add 1 tsp if you're feeling brave.
If you don't have fresh cilantro stems for the dressing, no sweat! Use 1 tbsp of cilantro leaves instead. You could also use 2 tbsp of bottled lime juice if you don't have fresh, though it will taste different.
Play with your veggies! Feel free to add bell peppers, snow peas, or carrots. I usually slice them thinly, so they actually cook but otherwise you do you!
Short Recipe Version
Prep Time: 15 mins
Cook Time: 20 mins
Servings: 4
Ingredients:
- 1.5 lbs ground chicken
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 onion, sliced
- 1 cup Thai basil leaves
- 1/4 cup soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 teaspoon chili garlic sauce
- 2 tablespoons vegetable oil
Instructions:
- Heat vegetable oil in a wok or large skillet over medium-high heat.
- Add ground chicken and cook, breaking it up with a spoon, until browned.
- Add garlic, bell pepper, and onion; cook until softened, about 5 minutes.
- Stir in soy sauce, fish sauce, brown sugar, oyster sauce, and chili garlic sauce.
- Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened.
- Stir in Thai basil leaves until wilted.
- Serve immediately over rice.
Nutrition Information (Per Serving, Estimated):
- Calories: 400
- Protein: 40g
- Fat: 20g
- Carbohydrates: 15g