This is a versatile Thai recipe that easily be made vegetarian and either hot or mild, depending on your taste. But what isn’t easily interchangeable is the Thai basil.
The unique flavor gives this dish a fresh and distinctly Thai flavor that you won’t be able to replicate by using another form of basil.
Luckily, Thai basil is available in many supermarkets. Your search for this special ingredient will be well rewarded.
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You can substitute the chicken with other proteins like pork, beef, seafood or firm tofu.
For an extra treat, serve chicken basil dish “Thai style” with the addition of a crispy fried egg covering the steamed rice on the side.
If you prefer a vegetarian dish you can use more mushroom and vegetables and substitute mushroom sauce for the oyster sauce.
Here are some additional Asian inspired recipes you might enjoy!
- 1 Chicken Breast, sliced into thin 1" slices
- 1 Red Bird's Eye Chile
- 1 Long Thai Red Chile (sliced on the diagonal) Substitute 1/4 sliced bell pepper if unable to locate long Chilies
- 5 Cloves Chopped Garlic
- 1/2 Cup White Onion, Sliced thin
- 1 Large Carrot, cut into thin rounds
- 5 Button Mushrooms, washed and cut in half
- 1/2 Cup Thai Basil Leaves
- 6 Baby Corn, Cut on the Diagonal
- 1/4 Cup Green Onions, Diced
- 2 Teaspoons White Sugar
- 1 Tablespoon Oyster Sauce
- 2 Teaspoons Nam Pla (fish Sauce)
- 2 Teaspoons Soy Sauce
- 4 Tablespoons Vegetable Oil
- 4 Cups Cooked Jasmine Rice
- Add the oil garlic and birds eye chilies to a wok or skillet over medium heat and fry until they become aromatic (do not burn the garlic.
- Add the chicken and 1/2 of the Thai basil and cook until the chicken is almost cooked through
- Add the onion, mushrooms, carrots and corn. Continue to stir until the vegetables are al dente and the chicken is cooked through
- Add the oyster sauce, soy sauce, fish sauce, sugar and remaining basil and green onions and allow the flavors to combine for 1 - 2 minutes
- Serve with rice.
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