In a saucepan, add peanut oil over low to medium heat. Add garlic and chilli and cook 20–30 seconds until fragrant — do not brown. Add washed jasmine rice, stirring to coat each grain in the aromatic oil for 30 seconds. Add the water and a pinch of salt. Bring to a boil.
Once boiling, cover with a lid and reduce the heat to low. Simmer for 12 minutes, until the liquid is absorbed. Turn off the heat and rest 5 minutes, lid on, to steam through. Fluff with a fork, and set aside, ready to serve with the Thai basil chicken.
Prep Chicken & Sauce
Finely dice the chicken thighs with a sharp knife until small and even. In a small bowl, combine the oyster sauce, light soy, dark soy, fish sauce, honey, and water. Stir well and set aside.
Cook Aromatics
Heat oil in a wok or large non-stick pan over medium-high heat. Add the garlic and chillies, stir-frying for 20–30 seconds until fragrant.
Sear Chicken
Add the chopped chicken and spread it out in the pan. Leave it untouched for 30 seconds to brown slightly, then stir-fry for 3–4 minutes until cooked through and lightly caramelised.
Add Vegetables
Toss in onion, capsicum, and green beans. Stir-fry for 1–2 minutes — they should stay bright with a little bite.
Sauce It Up
Pour in the sauce mix and toss everything through. Cook for 1 minute, allowing it to thicken and coat the chicken evenly.
Finish With Basil
Turn off the heat, add the basil leaves, and toss through until just wilted. The residual heat will release that signature Thai aroma.
Serve
Spoon over steamed jasmine rice, squeeze fresh lime on top, and finish with a fried egg if you’re feeling it.
Chef's Tips
Dice the chicken evenly and finely, as written — smaller, uniform pieces cook through quickly and pick up more caramelisation on their surfaces than larger chunks would in the same 3–4 minutes.Leave the chicken untouched for that first 30 seconds in the pan before stirring — that's what gives it the light caramelisation the dish is built on, and stirring too early just steams it instead.Fold the basil through off the heat, briefly. Cooking it directly on high heat wilts it too far and dulls its aroma — the residual heat in the pan is enough to release the fragrance without losing it.
Storage & Reheating
Refrigerate for up to 4 days, or freeze for up to 3 months, in an airtight container — this is a soy-based sauce rather than a dairy one, so it holds up well both ways.Reheat the chicken and rice together in the microwave for 2–3 minutes, or in a pan over medium heat with a small splash of water to loosen the sauce and stop the rice drying out. Thaw frozen portions in the fridge overnight before reheating. If prepping ahead, a little fresh basil and a squeeze of lime added just before eating will bring the aroma back up, since both fade a bit over a few days in the fridge.