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Thai Basil Stir Fry w/ Fried Rice and Chicken

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"Incredibly spicy, so beware"

Serves 4 | Prep Time 15 mins | Cook Time 20 mins

Why I Love This Recipe

Ok fair warning that this recipe is SPICY. I learned it in a cooking class with the head chef of my favorite Thai place in LA (Jitlada). But the beauty that I learned in that class, is that stir fry isn't a science....and it's pretty damn easy. So take this recipe as a starting point and mold it to your palette. Scale back on the thai chili, add/subtract bell peppers and onions, swap serrano pepper for a jalapeño. Or make it veggie by using tofu instead of chicken. The world is your stir fry oyster.

Calorie Estimate: 397

Ingredients You'll Need

1 pound chicken breast
1 yellow onion
1 bell pepper
7 cloves of garlic
3 Serrano peppers
cooking oil of your choice
1/4 cup of chopped Thai Chili
1/2 cup of Fresh Thai Basil (or regular basil)
1 tbsp of oyster sauce
2 tbsp of soy sauce
1 tbsp of fish sauce
2 eggs
4 cups cooked rice (2 cups worth when uncooked)


In a medium pot, cover chicken breasts with about 2 inches of water, and season with 1 tablespoon kosher salt. Bring to a boil over high heat, then simmer on low until the chicken is cooked through, 20 minutes. Once the chicken is cooked, remove it from the pot and let cool. Once cool, shred and set aside

Dice up onions, peppers, and garlic cloves and put into bowls for easy access while cooking (you can combine the garlic and thai chilis in one, and combine 1 tbsp of soy with the oyster and fish sauce)

- Heat up a couple tablespoons of oil in a sauce pan over medium/high heat. Add garlic and thai chili and cook until garlic begins to brown. About a minute or 2

- Add your chicken to the pan, as well as 1/3 cup of water. Add your soy/oyster/fish sauce mixture

- Add onion and pepper. Stir to combine for a few seconds and then add in serrano peppers. Once cooked to your liking, add basil and bring heat to low. Combine everything and move to a plate

- Add some more oil to the pan you used for the stir fry. Crack two eggs and scramble directly onto pan over medium heat. When fully scrambled, add in your cooked rice and mash and mix together. Add the rest of your soy sauce and combine. Scoop out 1 cup of rice onto serving plate, and add chicken alongside it


Pairs Well With

Fresh garden herbs

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