Thai Basil Chicken Stir-Fry

Steps

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1. 1
   Prepare the onion: trim both ends and peel, then thinly slice following the natural layers. When you reach about two-thirds through, lay the onion flat and continue slicing safely.
   ▶ ≈0:06
2. 2
   Prepare the red bell pepper: slice around the pepper or cut it in half, remove seeds and pith, then thinly slice. Thinner slices cook faster.
   ▶ ≈0:26
3. 3
   Prepare the green beans: trim both ends with a knife or by hand, then cut into thirds or halves depending on their size.
   ▶ ≈0:53
4. 4
   Prepare the chillies: remove stems, cut in half and then quarters, keeping seeds and pith if desired for more heat. Roughly chop into small to medium pieces.
   ▶ ≈1:18
5. 5
   Prepare the garlic: crush all seven cloves with the side of the knife, then chop into small to medium pieces. Reserve five cloves for the stir-fry and two for the rice.
   ▶ ≈1:51
6. 6
   Prepare spring onions (optional): separate white root from green stem. Chop the white root roughly to add to vegetables; thinly slice the green stem for garnish.
   ▶ ≈2:16
7. 7
   Prepare the basil: pick Thai basil leaves from stems. If Thai basil is unavailable, regular basil works fine as a substitute.
   ▶ ≈2:42
8. 8
   Prepare the lime and chicken: slice lime into wedges for serving. Slice chicken thigh into thin strips, then rotate and dice into small pieces. Smaller pieces develop better color.
   ▶ ≈3:02
9. 9
   Make the sauce: combine oyster sauce, light soy sauce, dark soy sauce, fish sauce, honey, and chicken stock in a bowl. Add white pepper and whisk thoroughly until honey dissolves completely. Taste and adjust seasoning as needed.
   ▶ ≈3:40
10. 10
    Cook the rice: heat a saucepan over medium heat with peanut oil. Add minced garlic and one diced red chilli, add salt, and sauté for 30–40 seconds until fragrant. Add washed jasmine rice and stir-fry for 30 seconds.
    ▶ ≈4:27
11. 11
    Add water and cook rice: pour in cold water, stir to ensure even coverage, then bring to a boil. Cover, reduce heat to low, and cook undisturbed for 12 minutes.
    ▶ ≈4:54
12. 12
    Start the stir-fry: heat a wok over high heat until it begins to smoke. Add peanut oil, then garlic and remaining chilli. Stir-fry for 20–30 seconds until fragrant, being careful not to burn.
    ▶ ≈5:14
13. 13
    Cook the chicken: add all diced chicken and stir-fry for 3–4 minutes until it develops a nice golden color and smoky flavor. Keep it moving to ensure even browning.
    ▶ ≈5:36
14. 14
    Add vegetables: after about 4 minutes, add all vegetables (onion, bell pepper, green beans, and white scallion parts). Continue stir-frying for 2 minutes, keeping vegetables crisp with vibrant color.
    ▶ ≈6:07
15. 15
    Add the sauce: pour in the prepared sauce and toss everything together until evenly coated and glossy. Cook for a further 2 minutes for the flavors to combine.
    ▶ ≈6:33
16. 16
    Finish with basil: turn off heat and add fresh Thai basil leaves. Toss gently and let the residual heat lightly wilt the leaves to release maximum flavor.
    ▶ ≈6:59
17. 17
    Finish the rice: after 12 minutes, remove from heat and keep covered for 4 minutes to finish steaming. Remove lid and fluff with a fork, mixing any chilli pieces throughout.
    ▶ ≈7:17
18. 18
    Plate and serve: place rice in bowls or plates, then top with the stir-fried chicken. Garnish with green scallion parts and any leftover basil leaves. Serve with lime wedges.
    ▶ ≈7:41