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Stir-Fried Holy Basil

A vibrant mix of succulent chicken and aromatic holy basil, this Thai dish is quick, flavorful, and a family favorite.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5-10 pieces Thai chilies, or to taste fresh for vibrant heat
  • 5 cloves garlic, diced for a fragrant boost
  • 1 piece spur chili or another mild, red pepper, chopped for slight sweetness
  • ½ cup long beans, cut into short pieces for a crunchy texture
  • ½ small onion, diced for depth of flavor
  • 300 grams chicken, coarsely ground or your choice of protein
  • 1 Tbsp oyster sauce adds rich umami flavor
  • 1 Tbsp soy sauce for that salty goodness
  • 2 tsp fish sauce key to authentic taste
  • 1½ tsp black soy sauce to deepen color
  • 2 Tbsp water helps meld flavors
  • 1½ tsp sugar to balance flavors
  • 1½ cups holy basil leaves, loosely packed the star ingredient
  • Vegetable oil, as needed for frying
  • 2-3 pieces eggs 1 per person for topping
  • Jasmine rice for serving to soak up all the delicious sauce
For Prik Nam Pla (optional)
  • Fish sauce
  • Lime juice
  • Chopped Thai chilies
  • Chopped garlic

Method
 

Preparation
  1. Pound the Thai chilies into a fine paste. Add the garlic and spur chilies, and continue pounding until you achieve a rough yet fragrant paste.
  2. In a small bowl, whisk together the oyster sauce, soy sauce, fish sauce, black soy sauce, water, and sugar until the sugar is fully dissolved.
  3. Heat vegetable oil in a wok or large sauté pan over medium-high heat. Sauté the garlic chili paste until the garlic turns golden.
Cooking
  1. Toss in the ground chicken, breaking it up into smaller pieces, stir-frying until the chicken is no longer pink.
  2. Pour in the sauce mixture and continue tossing until the chicken is cooked through.
  3. Add the diced onion and long beans, cooking until the veggies have softened slightly.
  4. Remove from heat and gently fold in the holy basil leaves until they wilt.
  5. In a separate pan, fry eggs until the edges are crisp and yolk is runny.
Serving
  1. Serve the stir-fried holy basil hot over jasmine rice, topped with a fried egg.
  2. Drizzle with Prik Nam Pla if desired.

Notes

Adjust spice levels to taste, and customize with different proteins or vegetables.