This flavorful stir-fry features tender chicken and savory mushrooms bathed in a fragrant sauce, all finished with the refreshing burst of Thai basil.
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Basil Chicken and Mushroom Stir-Fry was born from a resourceful fridge raid!
I luckily have some leftover mushrooms and a handful of fresh basil leaves. Those flavor powerhouses sparked the idea for this vibrant dish. Drawing on the bold, aromatic notes of the usual Pad Krapow, this stir-fry is a delicious way to use up what you have on hand, proving that sometimes the most creative meals come from unexpected inspiration.
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Ingredients
- Protein: Ground chicken, ground pork, or even tofu for a vegetarian option (around 1 pound)
- Aromatics: Garlic, shallots, or red onion (minced)
- Spice: Thai chilies (optional)
- Flavor Builders: Oyster Sauce sauce and fish sauce
- The Stars: Basil leaves (Thai variety, fresh is best!) and Mushrooms for the earthly flavors!
- Other: Vegetable oil, cooked rice, fried egg (optional)
How to Make Basil Chicken and Mushroom Stir-Fry?
Making this basil Chicken and mushroom stir fry easy! Actually, super easy!
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Pan-fry mushroom for about 3-5 minutes and set aside.
- Add more oil to the pan if needed.
- Add minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
- Add sliced chicken to the skillet and stir-fry for 3-4 minutes until it starts to brown.
- Add sliced chicken to the skillet and stir-fry for 3-4 minutes until it starts to brown.
- Add oyster sauce, fish sauce, sugar and chili flakes (if using). Lastly, add Thai basil leaves. Toss everything together until the basil leaves wilt slightly.
- Add oyster sauce, fish sauce, sugar and chili flakes (if using). Lastly, add Thai basil leaves. Toss everything together until the basil leaves wilt slightly.
Variations
- Ground Chicken: Swap sliced chicken for ground chicken for a faster and easier weeknight meal. You can even use ground turkey for a similar flavor profile.
- Bell Peppers: Add sliced red, yellow, or orange bell peppers for extra color and sweetness.
- Broccoli Florets: Broccoli florets cook quickly in a stir-fry and add a bit of heartiness.
- Spicy: Add bird's eye chili pepper for extra heat. You can also add a pinch of red pepper flakes.
- Creamy: For a richer flavor, stir in a splash of coconut milk or heavy cream at the end.
What to Serve With This?
- Steamed Jasmine Rice: A classic pairing that soaks up the rich sauce of the stir-fry, letting the flavors shine.
- Rice Noodles: Light and chewy, rice noodles are perfect for tossing with the savory basil chicken and mushroom sauce.
- Asian Cucumber Salad: Crisp and refreshing with a light tangy dressing, cucumber salad balances the dish's bold flavors.
- Stir-Fry Vegetables: Broccoli, bok choy, or Green beans provide a nutritious and simple side to the savory stir-fry.
- Egg Drop Soup: A light, comforting soup that pairs well with the hearty and aromatic stir-fry.
- Spring Rolls: Crunchy and packed with fresh veggies, spring rolls offer a refreshing contrast to the stir-fry.
- Pickled Vegetables (Achara): Sweet and tangy pickled veggies cut through the richness of the chicken and mushrooms.
- Savory Scallion Pancakes: Crispy and flaky, scallion pancakes add a delightful texture to enjoy alongside the stir-fry.
Storage Instructions
Let the stir-fry cool completely, then transfer it to an airtight container. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months for future meals.
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📋 Recipe
Basil Chicken and Mushroom Stir-Fry
Equipment
- 1 wok
Ingredients
- 3 tablespoons neutral oil such as vegetable or canola divided
- 1 tablespoons garlic cloves minced
- 1 small onion diced
- 1 pound ground chicken
- 2 cups sliced mushrooms
- 3 pieces Thai chili peppers (optional)
- 2 tablespoons oyster sauce
- 2 tablespoons fish sauce
- 1 tablespoons sugar
- ½ cup holy basil leaves or sweet basil
Instructions
- Heat vegetable oil in a large skillet or wok over medium-high heat.
- Pan-fry mushroom for about 3-5 minutes and set aside.
- Add more oil to the pan if needed.
- Add minced garlic to the skillet and stir-fry for about 30 seconds until fragrant.
- Add sliced chicken to the skillet and stir-fry for 6-8 minutes until it starts to brown.
- Add sliced mushrooms to the skillet and continue to stir-fry for another 3-4 minutes until the mushrooms are tender and the chicken is cooked through.
- Add oyster sauce, fish sauce, sugar and chili flakes (if using). Lastly, add Thai basil leaves. Toss everything together until the basil leaves wilt slightly.
- Remove the skillet from heat. Serve the Basil Chicken and Mushroom Stir-Fry immediately over cooked rice.
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