Spicy Basil Chicken Stir-Fry

Name: Spicy Basil Chicken Stir-Fry
Prep time: 35 min
Total time: 35 min
Ingredients: 4 teaspoons oyster sauce; 2 teaspoons soy sauce; 1 tablespoon sugar; 1.25 pounds boneless, skinless chicken thighs, cut into 1-inch pieces; Kosher salt; 4 tablespoons safflower oil; 1 cup thinly sliced shallots (from 3 medium); 3 tablespoons minced garlic (from 5 to 6 cloves); 2 tablespoons minced serrano or Thai chile; 2 cups loosely packed fresh basil leaves, plus more for serving; Cooked jasmine rice and lime wedges, for serving

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By

Martha Stewart Test Kitchen

Updated on September 25, 2019

Prep Time:

35 mins

Total Time:

35 mins

Servings:

4

In this quick Thai-inspired dinner, chunks of juicy chicken thigh are stir-fried with a flavorful three-ingredient sauce (soy sauce, oyster sauce, and sugar), fiery Thai chiles, and plenty of fresh basil.

Ingredients

4 teaspoons oyster sauce
2 teaspoons soy sauce
1 tablespoon sugar
1 ¼ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt
4 tablespoons safflower oil
1 cup thinly sliced shallots (from 3 medium)
3 tablespoons minced garlic (from 5 to 6 cloves)
2 tablespoons minced serrano or Thai chile
2 cups loosely packed fresh basil leaves, plus more for serving
Cooked jasmine rice and lime wedges, for serving

Directions

Stir together oyster sauce, soy sauce, and sugar. Season chicken with salt; pat dry. Heat a large skillet or wok over high; swirl in 2 tablespoons oil. Add half of chicken and cook, undisturbed, until browned on bottom, about 3 minutes. Transfer to a plate; repeat with remaining 2 tablespoons oil and chicken, leaving second batch in skillet.
Return first batch of chicken to skillet along with shallots, garlic, and chile. Cook, stirring constantly, until fragrant and chicken is cooked through, 1 to 2 minutes. Stir in oyster-sauce mixture, then basil. Remove from heat; continue stirring until basil just wilts and sauce coats chicken. Serve immediately with rice, lime wedges, and basil leaves.

Justin Walker

Cook's Notes

Use holy basil instead of regular if you can find it.

Originally appeared: Martha Stewart Living, January/February 2019