This Thai Basil Chicken & Mushroom Stir-Fry is a quick and flavour-packed dish that brings the vibrant tastes of Thailand right to your kitchen. With tender chicken, earthy mushrooms, and aromatic Thai basil, this dish is a perfect balance of savoury, spicy, and umami flavours.This dish is not only quick and easy to prepare but also incredibly versatile. Perfect for a busy weeknight dinner or a casual gathering with friends, it pairs beautifully with steamed jasmine rice to soak up every drop of the luscious sauce. Whether you’re a Thai food enthusiast or just looking to explore new flavours, this stir-fry is sure to become a household favourite. Its bold yet balanced flavours will transport your taste buds straight to the streets of Thailand, offering a comforting and satisfying meal for any occasion. The addition of fresh garlic, ginger, and lemongrass brings layers of depth to the dish, while the blend of soy sauce, fish sauce, and oyster sauce ties everything together in a mouthwatering umami-rich sauce.
Ingredients
- 1 tablespoon seasame oil
- 500 gram boneless, skinless chicken thighs (or breast, cut into bite-sized pieces)
- 1 1/2 cups mushrooms (sliced)
- 1 large onion (thinly sliced)
- 3 cloves garlic
- 1 tablespoon ginger (minced)
- 1 tablespoon lemongrass paste
- 1 tablespoon red pepper flakes (adjust to taste)
- 1/2 cup spring onions (chopped)
- 1/4 cup Thai basil leaves
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon five spice powder
- 1/2 cup water
- 1/4 cup chopped peanuts (optional, for garnish)
- jasmine rice (for serving)
Instructions
- Heat the sesame oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry until browned, about 5 minutes.
- Add the mushrooms and cook until softened and lightly browned, about 5 minutes.
- Stir in the onion and cook until translucent, about 3 minutes.
- Add the garlic, ginger, lemongrass paste, Five Spice Powder, and red pepper flakes. Stir-fry for 1 minute until fragrant.
- Stir in the soy sauce, fish sauce, oyster sauce, and water. Bring to a boil, then reduce the heat to medium and simmer until the sauce thickens slightly, about 5 minutes.
- Add the Thai basil leaves and spring onions, stirring for 1 minute until just wilted.
- Serve hot over jasmine rice, garnished with chopped peanuts if desired.
Nutritional Information
- Per serving
- Energy: 566 kcal / 2366 kJ
- Fat: 20.98 g
- Protein: 40.53 g
- Carbs: 51.79 g
