Description
This vibrant Thai Basil Chicken recipe offers a perfect blend of aromatic Thai basil, tender chicken thighs, and a savory-sweet sauce that comes together quickly in a skillet. It’s a flavorful, one-pan dish that’s easy to prepare and ideal for serving over jasmine rice for a satisfying meal.
Ingredients
Scale
Protein and Vegetables
- 1 ½ pounds boneless skinless chicken thighs, cut into 1-inch pieces
- ½ medium white onion, thinly sliced
- 1-2 red jalapeño peppers or 2-3 Thai chiles, finely diced
- 4 garlic cloves, finely minced
- 1 red bell pepper, seeded and thinly sliced
Oils and Seasonings
- 2 tablespoons avocado oil (divided)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Sauce Ingredients
- 3 tablespoons soy sauce or tamari
- 2 tablespoons packed brown sugar
- 2 tablespoons warm water
- 1 tablespoon cornstarch
- 2 teaspoons fish sauce
Herbs and Garnishes
- 1 ounce Thai basil leaves, cut into 1-inch pieces, plus more for serving
- Toasted sesame seeds (optional)
Serving
- Cooked jasmine or long-grain white rice
Instructions
- Sauté Aromatics: Heat 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Add the sliced onion and diced jalapeño or Thai chile peppers. Cook for about 2 minutes until the onion turns translucent. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook Chicken: Push the vegetables to one side of the skillet and add the remaining 1 tablespoon avocado oil. Season the chicken pieces with ¼ teaspoon salt and ¼ teaspoon black pepper. Once the oil is hot, add the chicken and cook, stirring often, until browned on all sides—this should take about 7 to 8 minutes.
- Add Bell Peppers: Stir in the thinly sliced red bell peppers and continue cooking over medium-high heat for 2 to 3 minutes, stirring occasionally, until the peppers begin to soften.
- Make and Add Sauce: In a medium bowl, whisk together soy sauce, brown sugar, warm water, cornstarch, and fish sauce. Reduce the skillet heat to medium-low and pour the sauce into the pan. Toss everything together to coat the chicken completely, then cook for 2 to 3 minutes until the sauce starts to thicken.
- Finish with Basil: Stir in the Thai basil leaves and cook for 30 seconds to release their aroma. Remove the skillet from heat immediately to preserve the fresh flavor of the basil.
- Serve: Serve the Thai basil chicken hot over cooked jasmine or long-grain white rice. Garnish with toasted sesame seeds and additional fresh basil leaves if desired.
Notes
- Use boneless skinless chicken thighs for tenderness and flavor.
- Adjust the number of chiles based on heat preference; Thai chiles are spicier than jalapeños.
- For gluten-free option, use tamari instead of soy sauce.
- Do not overcook the basil to keep its fresh aroma intact.
- Serve immediately for best flavor and texture.
