This basil chilli chicken is a quick stir-fry with big flavour, the kind of thing you can have on the table in about 15 minutes. Bite-sized chicken cooks fast in a glossy soy and oyster sauce, with plenty of fresh basil and as much chilli as you like.
It feeds four and is lovely over steamed rice. A great one to have up your sleeve for a busy weeknight.
Why You’ll Love It
This one’s a weeknight winner. It’s ready in about 15 minutes, with big, glossy stir-fry flavour, as mild or as spicy as you like, it feeds four, and it’s lovely over rice.
Handy Tips
Mix the sauce in a bowl first so it is ready to pour in when you need it. Cook the garlic and ginger briefly, just until fragrant, so they do not catch. Add the sauce near the end and stir until it thickens and turns glossy. Stir the basil through right at the end so it stays fresh.
Make It Suit Your House
The recipe uses chicken thigh, which stays lovely and juicy. Chicken breast works too, just keep an eye on it as it cooks faster than thigh and can dry out. For a vegetarian version, swap the chicken for firm tofu or mushrooms. Both hold up well in the sauce. Leave out the chilli for the kids, or add more for the adults.
What To Serve With It
Lovely over steamed rice, with some steamed greens on the side. Rice noodles work too.
How to Store It
Keep leftovers in an airtight container in the fridge for up to 3 days. It also freezes well, in an airtight container for up to 3 months. Reheat in a pan until piping hot.
Other Recipes You’ll Love
If you enjoyed this Basil Chilli Chicken, here are a few more ideas to add to your rotation:
Basil Chilli Chicken
Prep Time 5 minutes 
Cook Time
10 minutes 
Total Time 15 minutes 
Ingredients
Equipment
Method
- Mix soy sauce, oyster sauce, water, sugar, and cornflour in a bowl. Whisk away!
- Heat a splash of sesame oil in a pan. Toss in garlic and ginger and let them sizzle for 30 seconds.
- Add your chicken and optional chilli. Cook until the chicken is nearly done.
- Stir in green onions and your sauce. Keep stirring until the sauce thickens and turns glossy.
- Add the basil, give it a quick mix, and voilà!
- Serve immediately and enjoy the symphony of flavors!
Nutrition
Video
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FAQs
Can I use chicken breast instead of thigh?
Yes. Thigh stays juicier, but breast works fine. It cooks a bit faster, so keep an eye on it so it does not dry out.
Can I make it vegetarian?
Yes. Swap the chicken for firm tofu or mushrooms. Both hold up well in the sauce.
Can I freeze it?
Yes. It freezes well in an airtight container for up to 3 months. Reheat in a pan until piping hot.
