Recipes Thai Chicken with Basil 4.0 (3,063) 5 Reviews An abundance of whole basil leaves joins chicken and fiery red chiles for a quick, delicious, and decidedly spicy stir-fry. By Food & Wine Editors Updated on February 5, 2023 Print Rate It Share Share Tweet Pin Email Photo: © Ben Dearnley Total Time: 20 mins Yield: 4 servings Holy basil is the most authentic choice, but any variety will do. Ingredients 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces 2 tablespoons nam pla or nuoc mam (Asian fish sauce) 1 1/2 tablespoons soy sauce 1 tablespoon water 1 1/2 teaspoons sugar 2 tablespoons cooking oil 1 large onion, cut into thin slices 3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red pepper flakes 3 garlic cloves, minced 1 1/2 cups lightly packed basil leaves, divided Directions In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar. In a large nonstick frying pan or a wok, heat the oil over moderately high heat. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes. Add the marinade and cook 30 seconds longer. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil. Suggested pairing Look for a rich but dry white wine, such as a Pinot Gris from the Alsace region in France. Rate it Print