Thai Basil Chicken
Prep time
Cook time
Total time
Serves: 2-3
  • 300g chicken*, minced (buy it minced or roughly cut into fine dice)
  • 300g bok choy, kai lan or other leafy Asian greens cut into 1cm pieces
  • 4 cloves garlic, peeled
  • 4 small red chillies
  • 1 tbsp oil
  • 1 tbsp oyster sauce
  • 1 tbsp light soy
  • 1 tsp dark soy
  • 10-15 Thai holy basil leaves, roughly torn
  • cornstarch slurry (1 tbsp water + 1 tbsp corn starch), optional
to serve
  • fried egg
  • steamed rice
  • *substitute tofu for vegetarians and omit the oyster sauce
  1. Put your rice on to cook first - the stir fry will be done just as the rice finished cooking.
  2. If you're going to eat this with crispy fried egg, start with frying the egg. This way there's only one wok to clean up after cooking. Heat the wok until smoking, then add 2 tbsp oil and cook until crispy on the edges but the yolk is still runny. Set egg aside.
  3. Pound garlic and chillies in a mortar and pestle or just cut finely with a knife until most of the garlic is broken up - you don't want to get big pieces of garlic in a mouthful.
  4. Using remaining oil in the wok (add more to become 1 tbsp if needed), heat until lightly smoking then add the garlic and chillis and cook for about 10 seconds making sure to stir so they don't catch on the bottom.
  5. Add the chicken and cook for about 1-2 minutes until mostly cooked through. Add the vegetables and allow to wilt (add a tablespoon or two of water if ingredients are catching on the wok).
  6. Add the sauces and continue to stir through, another 1-2 minutes. If you like a thicker sauce use a cornstarch slurry to thicken.
  7. Finally, add the holy basil and turn off the heat - the residual heat will cook the leaves through and release the aroma.
  8. Serve with rice and fried egg.
Recipe by A Kitchen Cat at