Chicken
Tandoori Chicken Kachumber Salad
Tandoori chicken kachumber salad combines warmly spiced cooked chicken with a crisp tomato-cucumber-onion mixture. The yogurt marinade supplies the coating, while fresh lemon and…
Chicken
Thai Basil Chicken
Thai basil chicken is a fast stir-fry of minced chicken with garlic, chilli and a savoury sauce. Basil is added near the end so its aroma remains noticeable. The finished mince should be juicy and glossy, with enough sauce to season the rice without becoming a soup.
Home Cook View
Follow the measured ingredients, numbered method, substitutions, safety notes and cooking mode below.
Professional Kitchen View
Standard Yield4 servings
Professional Chef Notes
Prepare every sauce ingredient before heating the wok. Oyster sauce, fish sauce and soy sauce already contribute considerable salt. Holy basil gives one character and Thai sweet basil another; use the type you can identify and describe the variation honestly.
Break the chicken into small pieces against the hot pan and let some surfaces brown before stirring continuously. Add the sauce and reduce briefly, checking the chicken reaches 74°C. Fold basil through at the finish and serve while its aroma is fresh.
If the mince steams in a puddle, the pan is crowded or insufficiently hot. Cook a smaller batch next time. If the sauce is too salty, increase unseasoned chicken or serve a smaller sauced portion with plain rice rather than adding more fish sauce.
About This Recipe
Thai basil chicken is a fast stir-fry of minced chicken with garlic, chilli and a savoury sauce. Basil is added near the end so its aroma remains noticeable. The finished mince should be juicy and glossy, with enough sauce to season the rice without becoming a soup.
Before You Start
1. Read firstRead every step once before switching on the cooker.
2. MeasureWeigh and prepare all ingredients in the order listed.
3. Control heatLow means a gentle bubble, medium cooks steadily, and high is for quick browning.
4. Check donenessUse the texture, timing and safe-temperature checks written in the method.
Equipment
- ✓ Rice saucepan
- ✓ Wok
- ✓ Spatula
- ✓ Food thermometer
Ingredients
Easy Step-by-Step Method
Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.
- Cook the rice: Rinse the jasmine rice until the water is nearly clear, cook it by the absorption method and keep it covered.
- Mix the sauce: Stir together soy sauce, oyster sauce, fish sauce, sugar and water until the sugar dissolves.
- Fry the aromatics: Heat a wok until very hot, add oil, then stir-fry garlic, chilli and shallot for about 30 seconds without burning the garlic.
- Cook the chicken: Add the minced chicken, spread it against the wok and break it into small pieces; cook until no pink remains and the edges begin to brown.
- Glaze: Pour in the sauce and toss over high heat until it reduces enough to coat the chicken rather than pool in the wok.
- Add basil and serve: Switch off the heat, fold in the Thai basil just until wilted and serve immediately over rice, with a fried egg if using.
Chef Notes & Tips
The wok should stay hot enough to fry the chicken; if liquid collects, cook in two batches.
Ingredient choices: Prepare every sauce ingredient before heating the wok. Oyster sauce, fish sauce and soy sauce already contribute considerable salt. Holy basil gives one character and Thai sweet basil another; use the type you can identify and describe the variation honestly.
Cooking control: Break the chicken into small pieces against the hot pan and let some surfaces brown before stirring continuously. Add the sauce and reduce briefly, checking the chicken reaches 74°C. Fold basil through at the finish and serve while its aroma is fresh.
If something goes wrong: If the mince steams in a puddle, the pan is crowded or insufficiently hot. Cook a smaller batch next time. If the sauce is too salty, increase unseasoned chicken or serve a smaller sauced portion with plain rice rather than adding more fish sauce.
Ingredient Substitutions
- ↔ Minced chicken thigh → minced turkey or firm crumbled tofu
- ↔ Thai basil → holy basil or regular basil with a little mint
- ↔ Fish sauce → vegan fish sauce for a fish-free version
Food Safety & Doneness
Keep raw poultry separate from ready-to-eat food and do not wash it. Check the thickest flesh and any stuffing reach at least 74°C with a food thermometer; colour and timing alone are not reliable.
Serving & Plating
Serve over jasmine rice. A fried egg is optional; cook it to the diner’s safety requirements and count it when assessing allergens and portion size.
Storage
Cool cooked rice quickly in shallow portions, ideally refrigerating within 1 hour. Keep at 4°C or below and use within 24 hours. Reheat only once to at least 74°C throughout. Do not keep a batch already reheated for another reheating cycle.
Discover More
Related Recipes
Chicken
Chicken
Chicken Coconut Curry
Chicken coconut curry combines a ginger-garlic tomato base with coconut milk and tender thigh pieces. Cumin and coriander provide warm spice, while lime keeps…
Chicken
Grilled Chicken Quinoa Bowl
This grilled chicken quinoa bowl combines lean sliced chicken, fluffy grains and crisp raw vegetables with a lemon-herb dressing. The quinoa should remain loose…
Community Reviews
Rate & Review This Recipe
No reviews yet. Be the first to rate this recipe.