Thai Chicken Basil Stir Fry

For this Friday Night Date night (at home) I was excited to break in my new Lodge Cast Iron Wok. Unfortunately, the sleet, freezing rain, and snow prevented me from cooking outdoors and I moved the operation inside.  On tap was a good looking recipe I found on the Food & Wine website, Thai Chicken Basil Stir Fry.

Thai Chicken Basil Stir Fry
Stir Fry is served!

The prep was easy and took us no time at all 15 – 20 minutes. Most of that time was spent drinking wine which was one of our favorite Pinot’s from Meiomi.

Thai Chicken Basil Stir Fry
Mise en Place


Thai Chicken Basil
Prep time
Cook time
Total time
Quick stir fry recipe I found on Food & Wine that is delicious! This could be served over rice but we chose to make Stir Fry Rice Noodles. So easy and so delicious!
Recipe type: Chicken Stir Fry
Cuisine: Thai
Serves: 4
  • 1⅓ pounds boneless, skinless chicken thighs (about 4), cut into 1-by-2-inch pieces
  • 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
  • 1½ tablespoons soy sauce
  • 1 tablespoon water
  • 1½ 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
  • 3 cloves garlic, minced
  • 1½ cups lightly packed basil leaves
  1. In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
  2. In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
  3. Add the onion and cook, stirring, for 2 minutes.
  4. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
  5. 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.
  6. Add the marinade and cook 30 seconds longer.
  7. Remove from the heat and stir in 1 cup of the basil.
  8. Serve topped with the remaining ½ cup basil.




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