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Thai Chicken with Basil and Pea Pods

Thai Chicken with Basil and Pea Pods

Closely adapted from Christopher Kimball, Milk Street. 

Course Entree
Cuisine Thai
Keyword chicken, pea pods, stir fry


  • 1 lb boneless, skinless chicken, cut into bite sized pieces
  • 1 T dark soy sauce
  • 3 T fish sauce, divided
  • freshly ground white peppercorns, to taste
  • 3 T vegetable oil, divided
  • 2 T coconut vinegar (see notes above)
  • 1/4 cup thai basil, chopped, plus more later
  • 4 cloves garlic, thinly sliced
  • 2 bunches (about 8) green onions, white bottoms chopped and green parts cut into 1 inch pieces
  • 1 small sweet bell pepper, thinly sliced
  • 4 oz sugar snap pea pods, ends removed
  • 2 t coconut syrup (or 1 T white sugar) (see notes above)
  • 3 cups lightly packed Thai basil leaves

For garnish:

  • chopped thai pickled bird chile peppers (see notes above)


  1. Toss the chicken with the soy sauce, 1 tablespoon of fish sauce and 1/2 teaspoon of ground white pepper. Let marinate for 15 minutes, then drain and pat the chicken pieces dry.

  2. Stir together the vinegar and chopped basil. 

  3. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet. Add the chicken pieces and cook until the chicken is browned and cooked through.  Transfer to a clean bowl and then toss in the basil vinegar. Set aside.

  4. Heat the remaining 2 tablespoons of oil. Add the garlic first, stirring continuously to prevent burning. When it darkens a bit, add the chipped white parts of the scallions. Cook for 2-3 minutes.

  5. Add the sweet bell pepper and pea pods. Toss to mix into the garlic and scallion whites. Cook for about 3 minutes, continuing to stir. 

  6. Stir in the coconut syrup (or sugar). Add the chicken back into the pan, along with any accumulated juices. Add the scallion greens and remaining 2 tablespoons fish sauce and toss. 

  7. Turn off the heat and add the basil leaves and toss until the basil leaves are wilted (I reserved a few for garnishing for pictures). Taste for more ground white pepper.

  8. Serve with Jasmine rice and chopped pickled Thai bird chile peppers for those who like their food hot.