Description
This Delicious Thai Basil Chicken recipe is perfect for quick weeknight dinners, featuring tender chicken thighs or breasts stir-fried with aromatic garlic, spicy chilies, sweet bell peppers, and fresh Thai basil leaves. Enhanced with a savory blend of soy, oyster, and fish sauces, this dish delivers authentic Thai flavors in just 25 minutes, served best over fragrant jasmine rice.
Ingredients
Scale
Chicken and Sauces
- 1 lb boneless chicken thighs or breasts (Choose thighs for a richer taste or breasts for a leaner option.)
- 2 tablespoons soy sauce (Opt for light soy sauce for less sodium.)
- 1 tablespoon oyster sauce (Essential for authentic flavor.)
- 1 teaspoon fish sauce (Provides necessary Thai saltiness.)
- 1 teaspoon brown sugar (Balances savory and spicy elements.)
Vegetables and Aromatics
- 1 cup Thai basil leaves (Fresh is best for flavor.)
- 4 cloves garlic, minced (Always use fresh for best taste.)
- 2 red chili, sliced (Remove seeds for milder kick.)
- 1 red bell pepper, sliced (Adds sweetness and color.)
- 1 yellow bell pepper, sliced (Optional for additional sweetness.)
Other
- 1 tablespoon vegetable oil (Ideal for stir-frying.)
- 2 cups cooked jasmine rice (Serves as a base.)
Instructions
- Prepare Ingredients: Mince the garlic, slice the red chilies (removing seeds if preferred for less heat), and slice the red and yellow bell peppers as described to have all ingredients ready for cooking.
- Cook Chicken: Heat the vegetable oil in a skillet over medium-high heat. Add the boneless chicken thighs or breasts and cook until golden brown and almost cooked through, approximately 5-7 minutes, turning occasionally to ensure even cooking.
- Add Garlic and Chilies: Add the minced garlic and sliced chilies to the skillet with the chicken. Stir continuously for about 1-2 minutes until fragrant without burning the garlic.
- Add Sauces and Brown Sugar: Mix in the soy sauce, oyster sauce, fish sauce, and brown sugar. Stir well to combine all the flavors and let it simmer gently for 1-2 minutes to meld the savory and sweet components.
- Incorporate Bell Peppers: Add the sliced red and yellow bell peppers to the skillet and stir-fry everything together for 3-4 minutes until the peppers are tender but still crisp.
- Add Thai Basil: Finally, add the fresh Thai basil leaves and gently toss the mixture until the basil is wilted and fragrant, about 1 minute.
- Serve: Serve the Thai Basil Chicken hot over cooked jasmine rice, making sure to evenly distribute the sauce and vegetables for the best flavor experience.
Notes
- Using chicken thighs provides a richer, juicier flavor compared to chicken breasts which are leaner.
- Adjust the number of chilies or remove seeds to control the spiciness level according to your preference.
- Fresh Thai basil is recommended for authentic aroma; if unavailable, holy basil or sweet basil can be substitutes but with a different flavor profile.
- You can make the dish gluten-free by using tamari or gluten-free soy sauce.
- For a vegetarian version, substitute chicken with tofu and use vegetarian oyster sauce alternatives.
