Thai Basil Chicken

Name: Thai Basil Chicken
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Thai
Ingredients: 4 Cups Jasmine Rice, Uncooked; 5 Cups Water; 4 Lb Boneless Chicken Thighs; 4 count Red Bell Peppers; 2 count Large Yellow Onions; 8 cloves Garlic Cloves; 2 Cups Thai Basil Leaves; 0.5 Cup Oyster Sauce; 0.3 Cup Soy Sauce; 2 Tbsp Fish Sauce; 1 Tbsp Brown Sugar; 1 Tsp Sesame Oil; 3 Tbsp Vegetable Oil; 1 Tsp Crushed Red Chili Flakes

Wok heat, holy basil, jasmine rice

Prep: 20 min
Cook: 55 min
Serves 8
Difficulty: medium

Wok heat, holy basil, jasmine rice. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

846Cal

54gProtein

86gCarbs

29gFat

Ingredients

4 Cups Jasmine Rice, Uncooked
5 Cups Water
4 Lb Boneless Chicken Thighs
4 count Red Bell Peppers
2 count Large Yellow Onions
8 cloves Garlic Cloves
2 Cups Thai Basil Leaves
0.5 Cup Oyster Sauce
0.3 Cup Soy Sauce
2 Tbsp Fish Sauce
1 Tbsp Brown Sugar
1 Tsp Sesame Oil
3 Tbsp Vegetable Oil
1 Tsp Crushed Red Chili Flakes

Instructions

Start the rice: Rinse jasmine rice under cold water until the water runs mostly clear. Add rice and water to a rice cooker. Start immediately so the rice is ready when the stir fry finishes.
Prep the station: Slice red bell peppers into thin strips. Slice onions. Mince garlic. Remove stems from Thai basil leaves. Cut chicken thighs into bite-sized pieces.
Mix the sauce: In a bowl combine oyster sauce, soy sauce, fish sauce, brown sugar, and sesame oil. Whisk until fully combined.
Cook the chicken: Heat a large wok or flat-top over medium-high heat. Add 2 tablespoons oil. Cook chicken in batches to avoid overcrowding. Allow the chicken to brown before stirring. Cook until internal temperature reaches 165°F. Transfer to a clean tray.
Cook vegetables: Add another tablespoon of oil. Cook onions for 3 minutes. Add peppers and cook another 4–5 minutes until slightly softened but still firm. Add garlic during the final minute.
Combine everything: Return chicken to the wok. Pour in sauce mixture. Toss continuously for 2–3 minutes. Add basil leaves and stir until wilted. Taste and adjust seasoning.
Build the plates: Serve rice first. Top with stir fry. Reserve extra basil and chili flakes on the side for firefighters who like additional heat.

Tonight's spread

Plate Thai Basil Chicken with sides in separate pans so the crew can mix portions.
Line up Thai Basil Chicken on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.

Large cast iron skillet or Dutch oven
Large wok or flat-top
Rice cooker
Large sheet trays
Instant-read thermometer
Aluminum foil