Our fast and efficient stir-fry will tantalize your senses with the fragrant aroma of fresh basil. This adds a unique flavor to the chicken, especially when added just before the end of cooking and used as a garnish too. While the Holy basil is a perfect choice for authenticity, you are welcome to use any other variety. Regardless of your choice, we assure you this Thai-influenced basal chicken stir-fry dish will offer a delicate balance between savory, spicy, mildly sweet flavors, serving you a delightful main course.

It's important for you to know, the Holy basil, or Tulsi, as it’s called in its native Indian subcontinent, is an auspicious herb cultivated extensively across Southeast Asia, Australia, and the Western Pacific. Its popularity extends beyond just teas, with basil leaves beautifully seasoning Thai curries and stir-fries for their unique peppery and clove-like taste. Present in a rainbow of colors – from green, purple, red, to white- depending on their particular breed. To lend an added depth to the already bursting flavors, opt for a dry but flavorful white wine. For instance, the French Alsace region's Pinot Gris is a charming accompaniment.

This quick and delicious stir-fry recipe was initially developed in a certain quantity; the ingredient amounts were adjusted, but the cooking procedure and timing remained unchanged. As a gentle reminder, not all recipes can be perfectly scaled.

As per the original recipe, you should have enough to serve four people. Assemble 1 1/3 pounds of boneless, skinless chicken breasts, about four of them, cut into 1 x 2-inch pieces. Then, get 2 tablespoons of fish sauce, 1 1/2 tablespoons soy sauce, 1 tablespoon of water, and 1 1/2 teaspoons sugar. Additionally, arrange 2 tablespoons of cooking oil, 1 large-sized onion sliced thinly, 3 fresh red chiles (seeds and ribs removed), sliced thinly, or substitute it with 1/4 teaspoon of dried red pepper flakes. Finally, mince 3 garlic cloves and gather 1 1/2 cups of lightly packed basil leaves, divided.

Once you have all these ingredients, blend the chicken with the fish sauce, soy sauce, water, and sugar in a medium-sized bowl. Heat your oil over medium-high heat in a large non-stick frying pan or in a wok. Fry the thinly sliced onions for 2 minutes with consistent stirring, then add in the minced chiles and garlic; continuing stirring for 30 seconds. Using a slotted spoon, remove the chicken from the marinade and add it to your hot pan. Keep stirring and let it cook until it's almost done, approximately 3 minutes. Add the remaining marinade and continue to cook for another 30 seconds. Remove the pan from heat and stir in 1 cup of basil. Serve your dish hot, garnished with the remaining 1/2 cup basil.

This Thai-influenced basil chicken stir-fry recipe was first shared with the world in Food & Wine’s 1998 cookbook, Quick From Scratch Herbs & Spices, with contributions from Emily Ziemski.