• Leanne Fullwood

Thai Basil Chilli Chicken


Every time I think I’m “in a rush” and grab a shop bought stir fry sauce, I immediately regret it as soon as I’ve cooked it and start to eat. They are ok but they never really deliver on flavour And leave me feeling disappointed!

The marinade ingredients below are all things readily accessible and available from your local supermarket. I swapped out Thai chillis and Thai Basil for regular chilli and basil to ensure all the ingredients were easy to find And it doesn’t lose anything on flavour as a result!

As we’ve been renovating and building a kitchen extension, I made this recipe in bulk (doubled) and portioned off the extra raw, marinated chicken into freezer bags. This means I now have this delicious chicken ready to go in a few minutes with the addition of rice, noodles and veg. Thats my kind of recipe!!!


Thai Basil Chicken

Serves 4


Ingredients

2 tablespoons vegetable oil

3 tablespoons oyster sauce

2 tablespoons soy sauce

2 tablespoons fish sauce

2 tablespoons maple syrup

750g boneless, skinless chicken thighs, chopped into 2cm pieces

4 sliced shallots, finely sliced

4 cloves garlic, minced

2 red chillis finely chopped (less or more to taste)

1 cup very thinly sliced fresh basil leaves


To serve

Salted cashews or peanuts

Sticky Jasmine rice or noodles

Steamed green beans and broccoli


  1. Add the oyster, soy and fish sauce, the maple syrup, chicken, garlic, shallots and chilli to a mixing bowl and stir until all the chicken is coated in the marinade. The longer you can leave this, the better. 20 mins is fine, overnight is better.

  2. Heat a wok or a deep frying pan on a high heat and add the oil

  3. Add the marinated chicken and cook for 4-5 minutes, stirring continuously until the chicken is cooked through.

  4. At this point you could add cooked noodles and stir fry veg and cook for a further 2-3 minutes. Alternatively, serve with sticky rice and steamed greens.

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