• Chicken & Thai Basil Stir Fry


By Andrew Zimmern

Thai basil makes this easy weeknight chicken stir fry sing. Garnish with cashews, black sesame and cilantro for a perfect, craveable meal.


Chicken & Thai Basil Stir Fry


  • 2 or 3 Serrano or red Fresno chiles, chopped
  • 1 golf ball sized piece of ginger, sliced
  • 3 garlic cloves, sliced
  • 1 tablespoon oyster sauce
  • 1/4 cup brown sugar
  • 2  1/2 tablespoons fish sauce
  • 3 tablespoons peanut oil
  • 1 pound boneless skinless chicken thighs, cubed
  • 3 tablespoons toasted rapeseed oil (Chinese toasted canola oil)
  • Several sliced shallots
  • 1 large fistful Thai basil leaves
  • Garnish: cilantro sprigs, lime wedges, black sesame seeds, toasted cashews
  • Cooked rice, for serving


Combine the peppers, ginger, garlic, oyster sauce, sugar, fish sauce, salt, and peanut oil in a blender. Combine marinade and chicken in a work bowl and toss.  Refrigerate for an hour or two.

Place the toasted rapeseed oil in a large seasoned skillet over high heat. When oil smokes add the shallots and chicken. Leave any marinade behind. Cook for a few minutes to cook through, it shouldn’t take long. Pull pan from the heat and toss the basil in… plate over rice bowls, garnishing as you like, see tips above.

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