Sus Hive Recipe Library

Thai Basil Chicken

Chef/operator production sheet for Thai Basil Chicken. Use this page for station prep, service setup, holding decisions, and catering execution. Thai Basil Chicken has been moved into the hosted Uncle Cheese recipe system for operator review and Hot-station publishing.

HotChef/Operator Production SheetUC Option A

Thai Basil Chicken

Fast Thai chicken stir-fry with basil, garlic, chili, and glossy soy-oyster sauce.

Yield: 2 servings
Style: wok-style stir-fry
Use: production / catering service
Prep lead: confirm from method
Service: station-ready / catering-ready

Ingredients

Stir-Fry
  • 225 g chicken thigh, bite-size
  • 1 green onion, cut in 2-inch lengths
  • 1 cup Thai basil leaves
  • 2 garlic cloves, finely chopped
  • 1 bird's eye or Thai chili, chopped
  • 1 1/2 tbsp oil
Sauce
  • 2 tsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp sugar
  • 2 tbsp water

Prep / Cook Method

  1. Mix sauce ingredients in a small bowl.
  2. Heat oil in a wok or skillet over high heat.
  3. Add garlic and chili; stir-fry about 10 seconds.
  4. Add white part of green onion and chicken; stir-fry about 2 minutes until cooked.
  5. Add sauce and cook about 1 minute until reduced to a glossy coating.
  6. Toss in green onion tops and basil until just wilted.
  7. Serve immediately over jasmine rice if desired.

Finish + Service

  • Serve hot.
  • Optional side: cucumber and tomato.
  • Fast cook — best served immediately after firing.

Holding / Reheat / Catering Notes

  • Hot-hold only if the item protects texture and food safety.
  • Keep sauces/garnishes separate when texture matters.
  • Confirm final internal temperature and service window before dispatch.
  • For off-site catering, pack garnish/sauce components separately when quality improves service.

Scaling Notes

  • Scale ingredient quantities proportionally unless the chef adjusts seasoning, acid, spice, or thickening by taste.
  • For large catering batches, produce a small test batch or chef-taste checkpoint before full run when time allows.
  • Record final batch yield after production so the recipe can be tightened on the next cleanup pass.