Save My friend Sarah brought back a jar of holy basil from her trip to Bangkok, and I had no idea what to do with it beyond smelling the leaves obsessively. One Wednesday night, I was rummaging through my fridge with leftover chicken thighs and suddenly remembered that basil sitting in my crisper drawer. What came together in that pan changed how I thought about weeknight cooking—turns out you don't need a plane ticket to bring Bangkok to your kitchen table.
I made this for my partner during a particularly rough week, and watching him close his eyes on that first bite felt like the smallest victory. He asked for seconds immediately, then thirds. Sometimes the most meaningful meals aren't the complicated ones—they're the ones that say I paid attention to what might make you feel better.
Ingredients
- Chicken thighs or breasts: 500 g total, sliced thin so they cook quickly and stay impossibly tender rather than turning stringy. Thighs hold up better if you're nervous.
- Soy sauce: 3 tablespoons for salt and depth, but use the good stuff if you have it.
- Oyster sauce: 2 tablespoons, which gives you umami that makes people say wow without knowing why.
- Fish sauce: 1 tablespoon, yes really, it smells like a dock but tastes like sunshine once it hits the heat.
- Brown sugar: 1 tablespoon to balance the savory and salty without making it dessert.
- Water: 2 tablespoons to make the sauce silky rather than sticky.
- Garlic: 4 cloves, minced fine so it melts into everything and stops being raw.
- Thai chilies: 2–3 sliced thin, and yes you should taste one first so you know what you're signing up for.
- Onion: 1 small one, sliced thin so it softens but keeps a tiny bit of snap.
- Red bell pepper: 1 whole pepper cut into strips, which makes the dish look like it belongs in a restaurant.
- Holy basil: 1 cup packed, the real thing if you can find it, though Thai basil works and even Italian basil won't ruin your life.
- Jasmine rice: 4 cups cooked, fluffy and fragrant to catch all that sauce.
- Lime wedges: For squeezing at the end, which is optional but shouldn't be.
Instructions
- Start with the base flavors:
- Whisk the soy sauce, oyster sauce, fish sauce, brown sugar, and water together in a small bowl. Set it aside and try not to get distracted by how it smells already.
- Get your pan ready:
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat until it shimmers and moves like water. This takes about a minute and is more important than you think.
- Bloom those aromatics:
- Drop in the minced garlic and sliced Thai chilies, stirring constantly for about 30 seconds until your kitchen smells like Thailand and your eyes get a little watery from the heat. Stop right before they start to brown.
- Soften the onion:
- Add the sliced onion and stir for about a minute until it starts to turn translucent at the edges. You want it soft enough to bite through but not falling apart.
- Cook the chicken:
- Push everything to the side and add the chicken pieces in a single layer. Let them sit untouched for about a minute so they can start browning, then stir everything together and keep going for another 3–4 minutes until the chicken is mostly cooked through and the edges are golden. You'll know it's right when you can't see any pink.
- Add the pepper:
- Throw in the red bell pepper strips and keep the whole pan moving for 2 minutes. The pepper should be tender enough to bite easily but still hold its shape and color.
- Bring it all together:
- Pour in that sauce you made earlier and stir everything until the chicken and vegetables are coated. Let it bubble away for 1–2 minutes so the flavors actually marry instead of just sitting next to each other.
- The basil moment:
- Take the pan off the heat and immediately stir in all the holy basil leaves. They'll wilt instantly from the residual heat and release their spicy-peppery magic all through the dish. Don't skip this step by leaving them raw.
- Serve and finish:
- Divide the jasmine rice among four bowls and top each with the chicken mixture. Squeeze fresh lime over the top, which brightens everything and makes you wonder why you don't do this more often.
Save My neighbor came over while I was making this and stood in my kitchen doorway just breathing in. She asked what it was before I even plated it, and suddenly I was dividing my dinner for two into three bowls. That's when I knew this recipe was a keeper—when it turns a regular evening into something worth sharing.
Nailing the Basil Choice
Holy basil is the MVP here, spicy and peppery in a way that regular basil just can't match. If you can't find it at an Asian market or specialty grocery store, Thai basil is your next best bet and handles the heat almost as well. Italian basil works in a pinch, though it's sweeter and more delicate—you'll end up with a different dish, but not a bad one. The real lesson is that this recipe is forgiving enough to work with what you can actually find in your neighborhood.
Heat Level and Personal Taste
Thai chilies pack serious punch, and 2–3 of them will give you a warm glow rather than a full-on fire. I always taste a tiny piece of a fresh chili before committing, because what's hot to me might be mild to you or vice versa. Start with 2, taste a bite, then add a third or a pinch of chili flakes if you want more. There's no shame in playing it safe on the first try and turning up the heat next time.
Make It Your Own
This bowl is a canvas—add a crispy fried egg on top for richness, swap the bell pepper for snap peas or mushrooms, use shrimp or tofu instead of chicken. Even the small changes feel significant because the sauce and basil are so pronounced. The architecture of the dish stays solid no matter what you do to the pieces.
- A fried egg on top makes this feel like breakfast for dinner in the best way.
- Leftover cooked rice works perfectly here, so this is an excellent way to use up what's in your fridge.
- Make the sauce the night before if you want to streamline things on a busy evening.
Save This dish taught me that you don't need complicated techniques or hard-to-find ingredients to eat like you've traveled. Sometimes all it takes is one good ingredient—that holy basil, that fish sauce—and the willingness to trust them. Make this, and suddenly weeknight dinner feels intentional again.
Recipe Questions & Answers
- → What can I substitute for holy basil?
If holy basil is unavailable, Thai basil is an excellent alternative. Italian basil can also be used but will alter the flavor profile slightly.
- → How spicy is this dish?
The heat level depends on the amount of Thai chilies used. You can adjust the spice by adding more or fewer chilies or including chili flakes.
- → Can I use other cuts of chicken?
Boneless, skinless chicken thighs or breasts work well. Thighs tend to be juicier, while breasts offer a leaner option.
- → What type of rice pairs best?
Fluffy jasmine rice complements the savory sauce and basil perfectly, offering a light and fragrant base.
- → Any tips for enhancing flavor?
Adding a crispy fried egg on top adds texture and richness. Garnishing with lime wedges introduces a fresh citrus brightness.