Thai Basil Chicken recipe was sent to me by a friend of mine when I barely knew how to boil water. She told me it was a really easy chicken recipe and that it was also a crowd pleaser. Ever since, it’s one of my favorite go-to recipes when I have people over. Plus, it’s in my regular rotation that I’ve been making it once every other week or sometimes even once a week!
[ UPDATE* Took newer photos of this recipe!! :D ]
Older photo here showing that you can use whatever vegetables you like:
THAI BASIL CHICKEN RECIPE | EASY THAI RECIPES
times: 30 minutes
Ingredients for Marinade
- 2 tablespoons lager-style beer
- 1 tablespoon oyster sauce (we use this one)
- 1/4 teaspoon ground white pepper (or black pepper)
- 12 ounces boneless, skinless chicken breasts, cut into 1/2-inch cubes
Ingredients for Marinade Sauce
- 1/4 cup chicken broth
- 1 tablespoon lager-style beer
- 1/4 teaspoon sugar
- 1 tablespoon fish sauce (we use this one)
- 1 teaspoon soy sauce
- 2 tablespoons vegetable, canola or peanut oil
- 2 teaspoons chopped garlic
- 4 ounces asparagus, trimmed and cut into 1-inch pieces
- 1 teaspoon cornstarch, dissolved in 2 teaspoons water
- 1 fresh jalapeno chili, thinly sliced into rings (optional)
- 1/4 cup lightly packed Thai basil or sweet basil leaves.
- 1/2 cup roasted cashews
- Combine the marinade ingredients in a bowl.
- Add the chicken and stir to coat. Let stand for 15 minutes.
- Combine the sauce ingredients in a small bowl and set aside.
- Place a wok or wide saute pan over high heat until hot. Add the oil, swirling to coat the sides.
- Add the garlic and cook until fragrant, about 10 seconds.
- Stir in the chicken and asparagus and cook, stirring constantly until the chicken is no longer pink, about 2 minutes.
- Add the sauce and bring to boil.
- Add the cornstarch solution and cook, stirring, until sauce thickens, about 1 minute.
- Remove pan from heat and stir in jalapeño chili, basil leaves, and cashews.
- If the sauce does not thicken within a couple of minutes, I usually continue to add more & more cornstarch solution until it does thicken.
- You can see a list of different lager-style beers on beer advocate. Our new favorite is now New Belgium 1554, a black lager, but we often also used Yuengling, an amber lager. We encourage you to cook with different kinds to see which one you fancy. There’s a huge difference in flavor with richer and darker lagers versus lighter lagers. :)
- I also made the recipe with bell peppers instead of asparagus. You can use any veggies you like.
- Since I like my food spicy, I like to add two jalapeños peppers and stir it in the heat for 1 minute.
- If you don’t have fish sauce, you can add an additional 1 1/2 tsp soy sauce instead).
Let me know if you end up trying this Thai basil chicken recipe!