Brohnly: Looks tasty but the slow motion drop of your ingredients that were whole in your hand and chopped in the bowl really brought the 80’s feel to this recipe I didn’t know I needed
Druidette: I don’t know if it’s because I’m from the UK, but they’re not shallots?
Shallots are like white onions but smaller/sweeter.
We’d call them spring onions/green onions.
chazz94: This was the most dramatic recipe I’ve ever seen
_sword: Where is the fish sauce?
loginlogan: Chef John has a great recipe for Thai basil chicken. Highly recommend.
speedylee: **[Thai Basil Chicken](http://www.recipetineats.com/thai-basil-chicken-stir-fry/)** by RecipeTin Eats
*Prep Time: 10 mins, Cook Time: 5 mins, Total Time: 15 mins*
**Ingredients**
* 225g / 7oz chicken thigh fillet, skinless boneless, cut into bite size pieces
* 1 scallion/shallot stem, cut into 4cm / 2″ lengths.
* 1 cup Thai basil leaves, loosely packed (Holy Basil if you can find it) (Note 1)
* 2 large cloves of garlic, finely chopped (Note 2)
* 1 birds eye or Thai chilli, deseed and finely chopped
* 1 1/2 tbsp oil (peanut, vegetable or canola)
*Sauce*
* 2 tsp oyster sauce
* 1 tsp light soy sauce
* 1 tsp dark soy sauce (or all purpose) (Note 3)
* 1 tsp sugar
* 2 tbsp water
**Instructions**
1. Put Sauce ingredients in a small bowl and mix to combine.
2. Heat oil in wok or pan over high heat.
3. Add garlic and chilli and cook for 10 seconds. Don’t inhale – the chilli will make you cough!
4. Add the white part of the shallots/scallions and chicken and fry until cooked, around 2 minutes.
5. Add sauce and cook for 1 minute until the water evaporates to make a thick glossy sauce.
6. Remove from heat and toss through green part of scallions/shallots and the end.basil leaves. Stir until just wilted, then serve immediately with rice.
**Recipe Notes**
1. Holy Basil is the type of Thai basil used in the authentic recipe. It has a more aniseedy / peppery flavour than normal sweet basil used in Italian cooking, and is available at Asian groceries. Thai Basil is the more common type of basil that is sold at supermarkets here in Australia (Coles, Woolies, Harris Farms). Because my closest Asian store is a trek away, I usually make this with Thai Basil. If you can’t find Thai or Holy Basil, this is still totally worth making using normal basil. The sauce has a strong flavour and dominates, the basil is the secondary flavour.
2. Finely chopping the garlic rather than minced it (or using jarred garlic) stops it from burning quickly when it hits the hot wok.
3. The dark soy sauce darkens the colour of the stir fry. This can be substituted with ordinary soy sauce.
4. This recipe makes one giant serving or 2 reasonable sized servings. Complete the meal with a simple side of juicy slices of cucumber and tomato with no dressing – this is very Thai! Refreshing accompaniment to spicy Thai food.
wapkaplit: Recipe is on point. Improvements would be to use holy basil (which OP acknowledges), add a good fish sauce, and use a mortar and pestle to make the chilli and garlic into a paste rather than chopping. The Thai name for this is pad krapao if you want to look it up elsewhere, and works really well with chicken mince out pork mince as well.
Jaebay: The basil turned into oyster sauce.
poboy212: Snapping finger cut to chopped herbs was fine. This new shit is ridiculous.
Bangkok_Dave: Get rid of the oyster sauce.
Add fish sauce.
Make the chicken pieces smaller.
Forget the scallions / green onions.
Add green beans.
Don’t dice the chilli and garlic, smash the crap out of them in a mortar and pestle. Also, add more chilli and garlic.
Fried egg on top.
zee-bra: Oh god thank you for a recipe without that gross cornflour water slurry thing. But I think this is missing lemongrass.
DrBranhatten: There is only one “l” in chili. Therefore, I didn’t watch it.
