Thai Basil Chicken Wok Steam

Step 1

Pat chicken breasts dry and cut into 1-inch cubes. This ensures even cooking and allows the sauce to coat the meat properly. Set aside on a clean plate.

Step 2

Slice garlic cloves thinly and deseed red Thai chilies, then slice them into thin rings. Roughly chop the Thai holy basil leaves, keeping stems separate for layering.

Step 3

Whisk together fish sauce, soy sauce, lime juice, palm sugar, and chicken stock in a small bowl until the sugar dissolves. Taste and adjust seasoning—it should be balanced between salty, sour, and slightly sweet.

Step 4

Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat until shimmering, about 1 minute. Add garlic and chilies, stirring constantly until fragrant, about 30 seconds—do not burn.

Step 5

Add chicken cubes to the wok and stir-fry for 2–3 minutes, breaking them apart as they cook, until the outside is opaque and lightly golden. The chicken does not need to be cooked through at this stage.

Step 6

Pour the sauce over the chicken and stir to combine. Add basil stems and reduce heat to medium-low, then cover the wok with a lid or aluminum foil and steam for 5–7 minutes until chicken is cooked through and tender.

Step 7

Remove from heat and stir in the chopped basil leaves, reserving some for garnish. The residual heat will wilt the basil and release its aromatic oils.

Step 8

Transfer to a serving bowl or individual plates, pour sauce over top, and garnish with remaining fresh Thai basil and thinly sliced red chilies. Serve immediately with jasmine rice.