Thai Basil Chicken

I img_9407.jpgwas looking for some new low calorie recipes and stumbled upon this recipe. This was my first attempt at Thai food and it turned out FANTASTIC and so easy!

Recipe adapted from:

Servings: 4


  • 2tbsp olive oil
  • 2 tbsp of chili flakes (can use chili oil instead for more spice)
  • 4 cloves of garlic, chopped
  • 2 chicken breasts, cubed
  • 1.5 tsp sugar
  • 1 tsp ground black pepper
  • 1/3 cups oyster sauce
  • 1 package of fresh mushrooms (or more if you like mushrooms)
  • Handful of Baby corn
  • 1 onion, chopped
  • 2 tbsp Cornstarch + water
  • 1 handful of fresh basil leaves


  1. Heat the oil in a large pan/wok on medium-high and sauté the garlic and chili flakes until fragrant.
  2. Add chicken, sugar, pepper to the pan and cook until chicken is no longer pink (don’t through cook completely!)
  3. Add oyster sauce, mushrooms, onions, baby corn to the pan and cook until the chicken is done.
  4. At this stage, if your sauce is watery, mix the cornstarch with some cold water and add it to the pan. The cornstarch will thicken the sauce. Add more cornstarch if your sauce is still too runny. (DO NOT add cornstarch directly to the pan or else it will form clumps. You must dissolve it in water first!)
  5. Once the sauce is the right consistency, turn off the heat and stir in the fresh basil leaves. Let the dish sit for a couple minutes before serving over rice.


  • Can add different vegetables to this dish. Very versatile. Add more oyster sauce if not flavourful enough.
  • You can add hot chili peppers if you want the dish to be spicy like the original recipe. Add it in the beginning with the garlic. Or just add cayenne pepper.

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