Basil Chicken

July 7, 2010

Author Notes: This recipe was my attempt to recreate a basil chicken dish that I ordered at a Chinese restaurant. While my dish tastes nothing like the original, it still is quite satisfying.Daniel Scher

Serves: 3


  • 1/4 cup olive oil
  • 1 medium carrot, diced
  • 4 garlic cloves, minced
  • 1/4 cup minced green onion
  • 1.25 pounds boneless, skinless chicken thighs, cut into 1/4-inch strips
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons sugar
  • 1/4 cup torn basil leaves, plus additional 1 tablespoon
  • 1 cup rice, for serving
In This Recipe


  1. Heat oil over medium high heat in a wok. Add carrots and cook for 2 minutes. Add garlic and green onions and cook for 2 more minutes.
  2. Add chicken to wok, leaving undisturbed for one minute before stirring. Cook 3-4 minutes until chicken browns.
  3. Combine fish sauce, soy sauce, sugar, and 2 tablespoons water in a small bowl. Add the sauce to the chicken and cook an additional 3 minutes.
  4. Turn off heat and add the 1/4-cup basil to the chicken. Place rice onto the serving dishes and spoon the basil chicken on top. Sprinkle the remaining basil onto the chicken.

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