Name: Thai-Style Chicken with Black Pepper and Basil
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4
Ingredients: 600 g chicken breasts (thinly sliced across the grain); 1 tbsp light soy sauce; 1 tbsp rice wine (Shaoxing rice wine or dry sherry); 1 tbsp cornflour; 0.25 tsp bicarbonate of soda; 1 tsp neutral oil; 2 tbsp oyster sauce; 1 tbsp sriracha; 1 tbsp fish sauce; 2 tsp dark soy sauce; 0.5 lime lime juice; 2 tbsp water; 1 tsp black pepper (freshly ground); 4 cloves garlic cloves (finely chopped); Thai basil leaves (large bunch, roughly chopped); 200 g tenderstem broccoli (halved lengthways if thick); 180 g carrots (cut into thin batons); fine sea salt (to season lightly); 720 g cooked jasmine rice (about 180 g per serving)

Thai-Style Chicken with Black Pepper and Basil

Thai-style chicken with black pepper and basil is a quick, high-heat stir-fry that balances savory sauces, citrus, and aromatic basil.

Why This Recipe Works

A light cornstarch and bicarbonate mix helps keep the chicken tender while it browns quickly. The sauce is fast and punchy, and the basil wilts into the stir-fry for a fresh finish.

Ingredients Overview

Oyster sauce and fish sauce add depth, while dark soy brings color. Thai basil gives the dish its signature aroma, and lime keeps it bright.

How to Make It

Marinate the chicken briefly, then stir-fry over high heat for fast browning. Add the sauces and basil at the end so the chicken stays juicy and the herbs stay fragrant.

Tips and Storage

This is best served right away. If you store leftovers, reheat quickly in a hot pan to keep the chicken tender.

Stir-Fry Timing

Have the sauce and basil ready before the pan gets hot, because this dish moves quickly once the chicken starts browning. A short finish keeps the pepper aromatic and prevents the basil from turning dull or soggy.

The black pepper should be noticeable, but it should not completely overpower the basil or lime. If you want more heat, add fresh chili separately so the dish keeps its peppery identity instead of turning into a generic spicy stir-fry.

Rice is the easiest pairing because it absorbs the sauce well, but this also works with cucumber salad or lightly cooked greens if you want more freshness on the plate. Serve it straight from the pan while the basil is still fragrant.