Jet Tila Stir Fry Recipe: Thai-Style Chicken Dinner

This Jet Tila-inspired stir fry is a Thai-style chicken dinner with crisp vegetables, fragrant garlic and basil, and a savory-sweet sauce. It cooks quickly over high heat, so the chicken stays tender and the vegetables keep some bite; this is a home-friendly interpretation, not a claim to reproduce a specific chef’s recipe.

Ingredients

1¼ lb boneless, skinless chicken thighs (570 g), cut into thin, bite-size strips
2 tablespoons neutral oil (30 ml), such as canola or rice bran oil, divided
4 cloves garlic (about 12 g), finely chopped
1 medium shallot (about 40 g), thinly sliced
1 medium red bell pepper (about 150 g), thinly sliced
1 cup green beans (115 g), trimmed and cut into 1-inch (2.5 cm) pieces
1 small red chile (about 5 g), thinly sliced, or ½ teaspoon red pepper flakes (1 g)
1 cup loosely packed Thai basil leaves (about 25 g), plus a few leaves for serving
2 tablespoons oyster sauce (30 ml)
1 tablespoon fish sauce (15 ml)
1 tablespoon light soy sauce (15 ml)
2 teaspoons dark brown sugar (8 g)
2 tablespoons water (30 ml)
1 teaspoon lime juice (5 ml), plus lime wedges for serving
¼ teaspoon ground white pepper (about 0.5 g)
4 cups cooked jasmine rice (about 740 g), to serve

Instructions

Prepare the sauce and ingredients. In a small bowl, stir together the oyster sauce, fish sauce, soy sauce, brown sugar, water, lime juice, and white pepper until the sugar is mostly dissolved. Cut the chicken and vegetables before heating the pan: stir-frying moves quickly, and stopping to chop can cause garlic or other aromatics to scorch. Keep the basil separate until the end.
Heat the pan. Set a large wok or 12-inch (30 cm) skillet over high heat for about 1 minute, until hot. Add 1 tablespoon (15 ml) of the oil and swirl it around. A wide pan gives moisture room to evaporate; if your pan is smaller, plan to cook the chicken in two batches so it browns instead of steams.
Cook the chicken. Add the chicken in an even layer and let it sit undisturbed for about 1 minute to develop color. Stir-fry for another 4–5 minutes, turning the pieces, until browned and nearly cooked through. If cooking in batches, transfer the first batch to a clean plate and repeat with a little of the remaining oil. Chicken is safe when the thickest pieces reach 165°F (74°C); the USDA FSIS safe minimum temperature for poultry is 165°F (74°C), checked with a food thermometer.
Stir-fry the vegetables and aromatics. Add the remaining 1 tablespoon (15 ml) oil if the pan looks dry. Add the green beans and bell pepper and stir-fry for 2–3 minutes. Add the shallot, garlic, and chile, then cook for about 30 seconds, stirring constantly. The garlic should smell fragrant but should not turn dark brown. If you cooked the chicken in batches, return it to the pan now, along with any juices on the plate.
Finish with the sauce and basil. Pour the sauce around the hot sides of the pan and toss everything together for 1–2 minutes, until the chicken is fully cooked, the sauce lightly coats the ingredients, and the vegetables are crisp-tender. Turn off the heat and fold in the Thai basil until the leaves just wilt. Taste a piece and adjust with a little more lime for brightness or a splash of soy sauce if you prefer a saltier finish.
Serve right away. Spoon the stir fry over warm jasmine rice and finish with extra basil and lime wedges. Put any extra chile or flakes on the table so diners can choose their own heat level.

Tips

Slice evenly and work ahead. Thin, similarly sized chicken strips cook in roughly the same time. Have the sauce mixed and vegetables cut before you turn on the stove; high-heat cooking leaves little time to prepare ingredients mid-recipe.
Use a hot, uncrowded pan. If the chicken releases liquid and starts simmering, the pan is crowded or not hot enough. Cook in batches, letting the pan regain heat between them. A large skillet is perfectly useful if you do not own a wok.
Choose a basil that suits your shop. Thai basil has a distinctive anise-like aroma and is the closest fit for this flavor profile. Holy basil, also called krapow, is more peppery and is a traditional choice in some Thai stir fries; Italian basil works in a pinch but tastes sweeter and less aromatic.
Balance salty sauces carefully. Fish sauce, oyster sauce, and soy sauce all contribute salt. Taste before adding extra salt, and use low-sodium soy sauce if you want more control. If the finished sauce tastes too intense, toss in a tablespoon (15 ml) of water rather than adding more sugar.

Serving Suggestions

Serve the stir fry hot over jasmine rice, which catches the sauce without competing with the basil. Brown rice is a heartier alternative, while rice noodles make a good base if you prefer a noodle bowl; cook noodles according to their package directions and serve them alongside rather than leaving them in the wok, where they can absorb too much sauce. Add lime wedges, sliced cucumber, or a simple crunchy salad to bring a cool contrast to the hot pan flavors.

For a larger meal, pair it with a mild vegetable side such as steamed broccoli or quickly blanched greens. The stir fry is already savory and aromatic, so sides usually work best when they are simply seasoned. Keep extra sliced chile separate at the table, especially if serving children or guests who prefer a milder dish.

Variations

Make it with beef or pork: Substitute 1¼ pounds (570 g) of thinly sliced beef sirloin or pork loin. Cook beef strips until they reach 145°F (63°C) and rest for 3 minutes before serving, or cook pork to the same temperature with a 3-minute rest. Thin strips cook quickly, so use a thermometer in the thickest pieces and avoid relying on color alone.

Use shrimp: Replace the chicken with 1¼ pounds (570 g) peeled, deveined shrimp. Cook just until opaque and firm, then check the thickest shrimp for 145°F (63°C), the USDA FSIS safe minimum temperature for fish and seafood. Shrimp cook faster than chicken, so remove them as soon as they reach temperature and return them briefly when the sauce is added.

Make it vegetarian: Replace the chicken with 14 ounces (400 g) extra-firm tofu, pressed and cut into cubes, and use vegetarian mushroom sauce instead of oyster sauce. Replace the fish sauce with an equal amount of soy sauce or a vegetarian fish sauce. The flavor will be less seafood-savory; a small extra squeeze of lime can help keep the sauce lively. Brown the tofu first, then transfer it to a plate while you cook the vegetables.

Change the vegetables: Broccoli florets, snow peas, sliced carrots, or mushrooms can replace the green beans or pepper. Keep the total amount near 2½ cups (about 300 g) so the pan does not become crowded. Add firm vegetables first and tender ones later; broccoli may need a splash of water and an extra minute under a lid to become tender.

Storage and Reheating

Refrigerate leftover stir fry within 2 hours of cooking in a shallow, airtight container. It keeps for 3–4 days in the refrigerator. For the best texture, store the rice separately from the chicken and vegetables so it does not soak up all the sauce. Freeze leftovers in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. Basil will darken and soften after storage, but the dish will still be usable.

Reheat a serving in a skillet over medium heat with a tablespoon (15 ml) of water, stirring until steaming hot throughout. You can also use a microwave, stirring halfway through so the center heats evenly. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer. Add fresh basil or a squeeze of lime after reheating if you have them, since those flavors are brightest when newly added.

Frequently Asked Questions

Is this an official Jet Tila recipe?
This is a home-style recipe inspired by the Thai flavors and quick wok technique associated with the dish’s search term; it is not presented as an official or verbatim recipe from Jet Tila. Thai stir fries vary by cook and region, so sauce ratios, vegetables, and basil can differ from one version to another.

Can I make this without a wok?
Yes. A large, heavy skillet works well, especially if it is at least 12 inches (30 cm) wide. Heat it thoroughly before adding the oil, and cook in batches if the chicken and vegetables cannot fit in a single loose layer. A crowded pan traps steam and makes browning harder.

Can I prepare the ingredients ahead?
You can cut the vegetables and mix the sauce up to a day ahead, storing them separately in covered containers in the refrigerator. For best quality, cut the chicken close to cooking time, or keep it covered and refrigerated until needed. Do not leave raw chicken at room temperature while prepping other ingredients, and wash hands and utensils after handling it.

What can I use instead of fish sauce?
For a similar savory quality without fish sauce, use an equal amount of soy sauce, or use a vegetarian fish sauce if available. Soy sauce makes the finished dish taste more like a standard soy-based stir fry and a little less distinctly Thai. Since the other sauces are salty too, taste before adding any extra seasoning.

How spicy is this recipe?
With one small red chile, it has a noticeable but adjustable kick; the heat varies with the chile. For a mild version, leave the chile out and serve sliced fresh chile or pepper flakes separately. For more heat, add another chile or a pinch of flakes, but add gradually because the sauce concentrates as it cooks.

Why did my stir fry turn watery?
Common causes are a cool pan, overcrowding, wet vegetables, or adding the sauce before the chicken and vegetables have had a chance to brown. Pat washed vegetables dry, heat the pan well, and cook in batches if needed. If liquid collects, keep the pan uncovered and toss over high heat until it reduces and lightly coats the ingredients.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).