Description
This Easy Thai Basil Chicken recipe is a flavorful and quick weeknight dinner that combines tender diced chicken thighs or breasts with aromatic Thai holy basil, garlic, and colorful bell peppers. Cooked with a savory blend of soy, oyster, and fish sauces, and served over jasmine rice, it brings authentic Thai taste to your table with minimal effort.
Ingredients
Scale
Protein
- 1 pound Boneless Skinless Chicken Thighs or Breasts, diced into bite-sized pieces
Vegetables and Herbs
- 4 cloves Garlic, minced
- 1-2 units Red Chili, sliced (adjust for spice preference)
- 1 cup Thai Basil Leaves (preferably Thai holy basil)
- 1 unit Red Bell Pepper, sliced
- 1 unit Yellow Bell Pepper, sliced
Sauces and Oils
- 2 tablespoons Vegetable or Canola Oil
- 2 tablespoons Soy Sauce (light soy is recommended)
- 1 tablespoon Oyster Sauce
- 1 tablespoon Fish Sauce
- 1 tablespoon Brown Sugar
Serving
- 4 cups Cooked Jasmine Rice
Instructions
- Prepare Ingredients: Dice the chicken into bite-sized pieces, mince the garlic, slice the red chili, and slice both the red and yellow bell peppers. Rinse and pick the Thai basil leaves from the stems.
- Heat Oil and Cook Garlic and Chili: In a large skillet or wok, heat 2 tablespoons of vegetable or canola oil over medium-high heat. Add the minced garlic and sliced red chili, stir-frying them for about 30 seconds until fragrant but not burnt.
- Add Chicken and Brown: Add the diced chicken to the skillet and stir-fry for 5-7 minutes until the pieces are mostly cooked through and slightly browned on the outside.
- Add Bell Peppers and Sauces: Toss in the sliced red and yellow bell peppers. Stir in 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. Continue stir-frying for another 5 minutes, allowing the chicken to cook fully and the peppers to soften slightly.
- Add Thai Basil and Finish Cooking: Finally, add 1 cup of Thai basil leaves. Stir everything together for another 1-2 minutes until the basil has wilted and infused its aroma into the dish. Remove from heat immediately.
- Serve: Spoon the hot Thai basil chicken over cooked jasmine rice. Serve immediately for a delicious and satisfying meal.
Notes
- You can adjust the heat by modifying the amount of red chili or removing seeds for less spice.
- Chicken thighs add more flavor and tenderness, but chicken breasts can be used for a leaner option.
- Try substituting Thai holy basil with regular sweet basil if unavailable, though the flavor will slightly differ.
- Use light soy sauce to keep the dish less salty and more balanced.
- Serve with a side of steamed vegetables or a fresh cucumber salad for a complete meal.
