Description
This Irresistibly Easy Thai Basil Chicken recipe delivers a flavorful and aromatic dish perfect for spice lovers. Featuring tender bite-sized chicken thighs or breasts stir-fried with fragrant Thai basil, garlic, fiery red chilies, and colorful bell peppers, this dish balances sweet, salty, and spicy notes using classic Thai sauces and brown sugar. Ready in just 30 minutes, it’s ideal for a quick weeknight dinner served over fragrant jasmine rice.
Ingredients
Scale
Protein and Vegetables
- 1 pound Chicken Thighs or Breasts, cut into bite-sized pieces
- 1 cup Thai Basil Leaves (Can substitute with regular basil)
- 4 cloves Garlic, minced
- 2-3 pieces Red Chilies (Adjust based on spice preference)
- 1 cup Bell Peppers (Red & Yellow), sliced
Sauces and Oils
- 2 tablespoons Soy Sauce (Low-sodium optional)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Fish Sauce
- 1 tablespoon Brown Sugar
- 2 tablespoons Vegetable Oil (Can substitute with canola oil)
Serving
- 3 cups Cooked Jasmine Rice
Instructions
- Prepare Ingredients: Begin by cutting the chicken into bite-sized pieces. Mince the garlic cloves, slice the red and yellow bell peppers, and roughly chop or pluck the Thai basil leaves. Adjust the number of red chilies based on your preferred spice level.
- Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. This will create the perfect base to stir-fry the ingredients and develop their flavors.
- Sauté Garlic and Chilies: Add the minced garlic and sliced red chilies to the hot oil. Stir-fry for about 30 seconds or until fragrant, being careful not to burn the garlic as it can turn bitter.
- Cook the Chicken: Add the bite-sized chicken pieces to the skillet. Stir-fry for 5-7 minutes until the chicken is fully cooked and no longer pink inside, ensuring even cooking by stirring consistently.
- Add Bell Peppers and Sauces: Toss in the sliced bell peppers and stir-fry for another 2 minutes to keep their crispness. Then add the soy sauce, oyster sauce, fish sauce, and brown sugar. Stir everything well to distribute the flavors evenly and to allow the sugar to dissolve and meld with the sauces.
- Incorporate Thai Basil: Turn off the heat and immediately stir in the Thai basil leaves. The residual heat will wilt the basil perfectly without losing its fresh aroma and flavor.
- Serve: Spoon the fragrant Thai Basil Chicken over warm cooked jasmine rice. Serve immediately while hot for the best taste experience.
Notes
- Use chicken thighs for juicier, more flavorful results; chicken breasts work if preferred leaner meat.
- Adjust the number of red chilies to control the spice level.
- Substitute Thai basil with regular sweet basil if unavailable, though flavor will differ slightly.
- Low-sodium soy sauce can be used to reduce salt content.
- Can substitute vegetable oil with canola or peanut oil for different flavors.
- For a gluten-free version, ensure all sauces used are certified gluten-free.
- Serve immediately after cooking for optimal flavor and texture.
