Ingredients
For the Chicken Marinade:
250 grams (0.55 lbs) Chicken Thighs, boneless, skinless – cleaned and pat-dried, excess fat trimmed, and cut into bite-sized pieces 🍗
1 TSP Light Soy Sauce 🥢
1 TSP Fish Sauce 🐟
¼ TSP ground White Pepper 🌶️
For the Sauce:
3 TBLS Oyster Sauce 🦪
1 TBLS Light Soy Sauce 🥢
½ TBLS Sweet Dark Soy Sauce 🍯
1 TSP White Sugar 🍬
1 TBLS Water (or chicken broth) 💧
For the Spicy Thai Basil Chicken Fried Rice:
6–7 Garlic cloves – roughly chopped 🧄
6–10 Red Chilies (Bird’s eye preferred, but Holland or any other small chilies will work too.), to taste – cut into halves or thirds depending on length 🌶️
4–10 Green Chilies (Bird’s eye preferred, but Holland or any other small chilies will work too.), to taste – cut into halves or thirds depending on length 🌶️
¾ Yellow Onion – sliced into ¼-inch thick pieces 🧅
1 Large Red Chili – deseeded if desired and thinly sliced at an angle (reserve a few pieces for garnish) 🌶️
1.5 cups Thai Holy Basil Leaves (substitute with Italian basil or Thai sweet basil if unavailable) – washed and dried 🍃
2 TBLS Canola Oil (or any other cooking oil with a high smoke point) 🛢️
3 cups cooked Thai rice (or use any other long-grain rice, day old rice works best) 🍚
To Serve:
Cucumber slices 🥒
Fish sauce with chopped chilies if desired 🐟🌶️
Instructions
1️⃣ Marinate the chicken: Clean and trim off any excess fat from the chicken thighs. Then cut into bite-sized pieces and add to a medium sized mixing bowl. Add the light soy sauce, fish sauce, and ground white pepper. Mix with a spoon until combined well, then set aside. 🍗🥣
2️⃣ Prepare the fresh ingredients: Roughly chop the garlic and red and green Bird’s eye chilies. Then smash them into a coarse paste using a mortar and pestle. Slice the yellow onion, and thinly slice the large red chili at an angle. Set aside a few pieces for garnish. Pick the holy basil leaves off the stems, then wash and dry them with some paper towels. Set everything aside. 🧄🌶️🧅🍃
3️⃣ Make the sauce: Combine the oyster sauce, light soy sauce, sweet dark soy sauce, sugar, and water in a measuring cup or small bowl. Mix until evenly combined and set aside. 🥢🦪🍯🍬💧
For the Spicy Thai Basil Chicken Fried Rice:
4️⃣ Cook chicken: Heat the canola oil in a large wok over high heat. Once hot, add the chicken and cook for 1-2 minutes, until no longer pink and the pieces start to brown. 🍗🔥
5️⃣ Cook onion, garlic chili paste, and large red chili: Add the onion and cook for 30 seconds. Then add the smashed garlic chili paste and large red chili slices. Stir-fry for 30 seconds to combine. (Note: Open a window or turn on the exhaust fan if needed. It can become quite smoky and pungent.) 🧅🧄🌶️
6️⃣ Add rice and sauce: Add the rice and pour the sauce on top. Stir-fry for a minute, breaking up the clumps of rice as you go, until the rice is evenly coated in the sauce. 🍚🥢
7️⃣ Toss through holy basil: Add the holy basil leaves and toss for 30 seconds until wilted, then switch off the heat. 🍃
8️⃣ To Serve: Place two pieces of the reserved large red chili slices in a bowl. Spoon the fried rice into the bowl and press down with the spoon until even. Then tip onto a plate. Repeat for the remaining servings. Serve with cucumber slices, and fish sauce with chopped chilies on the side if desired. (Note: Alternatively, you can just plate the fried rice and garnish with the chili slices if you’re not particular about presentation.) 🍛🥒
- Prep Time: 15min
- Cook Time: 15min
Nutrition
- Calories: 550 Kcal