Thai Chicken Holy Basil

I had this dish for the first time from The Thai House in Hexham. The flavours were superb but the chilli was right at the limit of what I could take. My version uses the same base ingredients so you can add as much or little chilli as you like depending on your taste. This recipe will serve 2.


You will need:

1 1/2 Chicken Breasts (cut in to bite sized pieces)

2 Thai Chillies

2 Large Red Chillies

4 Cloves of Garlic

1 Head of Pac Choi (sliced thinly lengthways)

Handful of Fine Beans

Bunch of Holy Basil (use Thai Basil if you can’t find it)

For the Sauce

1 tbs Oyster Sauce

2 tbs Light Soy

1 tbs Dark Soy

1 tsp Palm Sugar (normal sugar will work too)


1. First of all mix the sauce ingredients and set aside.

2. In a wok heat 2 tbs of vegetable oil. In a pestle and mortar bash up 1 Thai chilli, 2 red chillies and 4 cloves of garlic. You can add a little sea salt to help grind to a rough paste. Drop in to the wok and fry for 30 seconds before adding the chicken.

3. After a couple of minutes add the fine beans. After another minute add your sauce, spring onions and pac choi.

4. When you think the chicken is cooked add in the basil and take off the heat and stir through until wilted.

5. Arrange in the dish and dress with a few extra chillies and Spring onions.

6. Serve with some Jasmine Rice.









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