If you’re looking for a really fast, easy dish to make with all of that basil and mint you’ve got growing like weeds in your garden this summer––and perhaps a dinner that tastes just like (better?) than what you can get from your local takeout place, this Thai Chicken Stir-fry with Basil & Mint is the answer to your weeknight dinner prayers.
From start to finish, it only takes about 15 minutes to prepare, and it will make you look like a total BOSS in the kitchen.
And who doesn’t want to look like a total kitchen boss to their family, significant other, roommate, friends, and/or SELF?
Dishes like this Thai Chicken Stir-fry with Basil & Mint make me think about a lot of people who are just getting started in the kitchen––those Seamless, GrubHub, takeout menu dependents who think cooking is too hard or complicated (to be fair, we can probably blame THAT on all the episodes of Chef’s Table and Mind of a Chef we’re all watching on Netflix), or requires a lot of equipment.
Or those who’ve ventured into the kitchen to try something out, but had it all end in crunchy spaghetti, undercooked meat, or a tornado of seemingly every appliance, utensil, and plate scattered and splattered everywhere.
Dishes like this are confidence boosters. They prove that cooking can be fast and easy. Just think, you can walk into your now quiet kitchen, slice and chop a few things, take out a pan, and have this on the table (or…let’s be real, the couch) in front of you in FIFTEEN MINUTES.
That’s less time than it takes me to check my email most days. That’s one or two YouTube video’s worth of time. It’s less time than it takes for the delivery guy to get to your house!
So yeah. Hope that was motivating. Now go to the kitchen and make this. You’re just 15 minutes away from kitchen boss status.
You’ll need:
- 12 oz boneless, skinless chicken breast or thighs, sliced into thin strips
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil, plus 2 tablespoons
- 3 cloves garlic, thinly sliced
- 1 small onion, thinly sliced
- 1 fresh holland or Thai bird chili, de-seeded and thinly sliced
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1 cup fresh mint leaves
Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil.
Heat 1 tablespoon oil in a wok over high heat. Add the chicken, and stir-fry until opaque. Remove the chicken from the wok and set aside.
Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute.
Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint.
Stir-fry for about 30 seconds, until the basil and mint leaves are wilted.
Serve your Thai Chicken Stir-fry immediately with steamed rice.
- 12 oz boneless, skinless chicken breast or thighs, sliced into thin strips
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil, plus 2 tablespoons
- 3 cloves garlic, thinly sliced
- 1 small onion, thinly sliced
- 1 fresh holland or Thai bird chili, de-seeded and thinly sliced
- 2 teaspoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons oyster sauce
- 1 tablespoon fish sauce
- ½ teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1 cup fresh mint leaves
- Combine the sliced chicken with the cornstarch and 1 teaspoon vegetable oil.
- Heat 1 tablespoon oil in a wok over high heat. Add the chicken, and stir-fry until opaque. Remove the chicken from the wok and set aside.
- Add another tablespoon of oil in the wok, and add the garlic, onion, and chilies. Stir-fry for 1 minute. Add the reserved chicken, soy sauce, dark soy sauce, oyster sauce, fish sauce, sugar, Thai basil, and mint.
- Stir-fry for about 30 seconds, until the basil and mint leaves are wilted. Serve immediately with steamed rice.
Michael says
The best we’ve ever had in fact we are making it right now if you like extra sauce triple the sauce we did . Great recipe highly recommend it.
Sarah says
Thanks for the praise, Michael!
jessica says
I love your recipes and have been slowly working my way through them. I’ve hit a small snag with ones like. I have a seafood allergy (sad). I’ve found vegetarian oyster sauce quite easily, but struggle with a vegetarian fish sauce. There are several recipes out there. I’m overwhelmed with choices and since I’ve never had fish sauce, I’m not entirely sure what flavor profile to be looking for. Do you have a recommendation or recipe for it by chance?
Sarah says
Hey Jessica, no worries. Just omit the fish sauce from the recipe––no need for any substitutions. It’ll still be delicious!
Ciara says
This was sooooo good! I stir fried two handfuls of Cashews along with the onions and garlic. They added a wonderful crunch to the dish. Thanks for this recipe!
Sarah says
Love the idea of adding cashews to this, Ciara!
binathon says
Absolutely loved this recipe! We have a really popular thai place in Houston called Thai Gourmet that everyone and their mothers rave about (i think it also has the highest yelp reviews) I never imagined this dish to taste SO darn similar to Thai Gourmet!!! And to my surprise, it was SO easy to make!! I added bell peppers, onions, and subbed the thai pepper for serrano and it still turned out great. The mint & basil go so well together. I think i’ll start keeping mint in my fridge from now on just to be able to make this whenever!!
Boyfriend 8.5/10 Me: 9/10
Sarah says
Haha thanks for the very specific ratings guys. Glad you enjoyed this recipe and that it got so close to the flavors from your local restaurant spot!
Martin says
Hi there
Firstly, this recipe is one of many cracking recipes on your site, delicious.
I was wondering though if the quantities in summary at the end might be mixed up. It says to use a tablespoon of fish sauce and various teaspoon amounts of soy etc. I have tried it like that and it was still tasty but very fish sauce heavy. I usually do it with the teaspoon and tablespoon directions reversed, so a teaspoon of fish sauce and tablespoon measures of soy etc.
Am I mad, or is that right?
Chcers
Sarah says
Hey Martin, fish sauce is generally used pretty liberally in Southeast Asian cooking, so there isn’t a typo there. That said, if you like the taste of the dish better how you made it, by all means change it! :)
Martin says
Thanks and sorry for the ignorant question!
Kelsey says
Looks so good! Can I use regular basil or do I need Thai basil? Can I find Thai basil and dark soy sauce at the regular grocery store?
Thanks !!
Sarah says
Hey Kelsey, those two ingredients are usually difficult to find at a regular grocery store––you’ll need to check out your local Asian market. That said, if you can’t find Thai basil, I maintain that regular basil is an ok substitute. Some people will fight me on that one, but this stir-fry with regular basil is better than no stir-fry at all.
The main role of the dark soy sauce is adding that dark amber color to the dish, if you can’t find it, just omit it. It’ll still taste great.
T says
Delicious! I had to substitute the soy sauce until I can get the right brand. So full of flavor and makes great leftovers for lunch.
Sarah says
Thanks Teneka! I’ve taken leftovers of this dish to work for lunch many times too!
Kheng says
Great recipe, Thanks ?
Sarah says
You’re welcome!
SJ Berge says
I need a link to your Egg Foo Yung recipe, please
Judy says
Here is it SJ,
Mom2boys says
I tried this yesterday with chicken and made another batch with veggies. Both were a hit with my two boys and hubby. Thanks for posting easy and quick recipes. I could never get the true Thai/Chinese flavor until i found dark soy sauce and high heat cooking. I will make this again and again.
Judy says
Hi Mom2boys, you are absolutely right, the right ingredients and equipment are half the battle when preparing a successful meal.