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- 500g boneless chicken thighs, cut into bite-sized pieces - 2 cups fresh Thai basil leaves - 3 cloves garlic, minced - 2 red bird’s eye chilies, finely sliced (adjust for spice level) The main ingredients bring great taste to the dish. Boneless chicken thighs provide rich flavor and tenderness. Thai basil adds a unique aroma and freshness. Garlic gives a strong kick, while chilies add heat. Adjust the chilies to match your spice preference. - 1 tablespoon soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for vegetarian) - 1 teaspoon fish sauce - 1 tablespoon brown sugar These sauces create a perfect blend of salty and sweet. Soy sauce adds depth, while oyster sauce brings umami. Fish sauce gives a savory touch, and brown sugar balances flavors. Together, they coat the chicken and veggies in a tasty sauce. - 1 bell pepper, sliced - 1 onion, sliced The vegetables add color and crunch. Bell peppers bring sweetness, while onions add a savory bite. They cook quickly, keeping their texture and flavor. This mix enhances the overall dish and makes it more filling. {{ingredient_image_1}} - Preparing the sauce: First, take a small bowl. Mix the soy sauce, oyster sauce, fish sauce, and brown sugar well. Set this sauce aside for later use. This sauce adds rich flavor to the dish. - Heating the oil: Next, grab a large skillet or wok. Heat the vegetable oil over medium-high heat until it shimmers. This step is key to getting a nice sear on the chicken. - Stir-frying chicken until golden brown: Now, add the bite-sized chicken pieces to the hot skillet. Stir-fry them for about 5-7 minutes. You want them golden brown and cooked through. - Adding aromatics for flavor: Once the chicken is golden, add the minced garlic and sliced chilies. Cook for another 1-2 minutes. This will fill your kitchen with a wonderful aroma. - Incorporating bell pepper and onion: After that, toss in the sliced bell pepper and onion. Stir-fry for an additional 3-4 minutes. The vegetables should be tender but still crisp. - Pouring the sauce and adding basil: Finally, pour the prepared sauce over the chicken and vegetables. Mix well to combine. Add the fresh Thai basil leaves and toss everything together for about 1 minute. The basil will wilt, adding a fresh taste. - Choosing the right basil: Use fresh Thai basil for the best flavor. It has a unique taste that blends well with the spices. Regular basil lacks the same depth. You can find Thai basil in Asian markets or some grocery stores. - Adjusting spice levels: If you want less heat, remove the seeds from the bird’s eye chilies. You can also use fewer chilies. For more spice, add more chilies or use a spicier sauce. Always taste as you go to find your perfect heat level. - Best practices for stir-frying: Make sure your pan is hot before adding oil. This helps prevent sticking. Keep your ingredients moving in the pan. Stir-fry quickly to maintain the crispness of the veggies and the chicken. - To achieve the ideal chicken texture: Cut chicken thighs into small pieces for even cooking. Stir-fry them until golden brown. This step locks in moisture and makes the chicken tender. Avoid overcrowding the pan to ensure proper cooking. - Presentation tips for serving: Use a bowl to serve your dish. Place a generous scoop of jasmine rice on the side. Top the chicken with extra Thai basil and sliced chilies for color. This makes the dish look fresh and inviting. - Additional toppings for flavor enhancement: Consider adding crushed peanuts for crunch. You can also sprinkle fresh lime juice over the top. Both options add layers of flavor and texture. Enjoy the extra zing in your meal! Pro Tips Adjust Spice Levels: Feel free to modify the number of bird’s eye chilies based on your personal heat preference. Start with fewer if you’re unsure, and add more if you like it spicy! Fresh Basil is Key: Use fresh Thai basil for the best flavor. It has a unique aroma and taste that dried basil simply can’t replicate. Marinate for Extra Flavor: If time allows, marinate the chicken in the sauce for 30 minutes before cooking. This enhances the flavor and tenderness of the chicken. Serve with Lime: A squeeze of fresh lime juice over the dish just before serving adds a bright, zesty flavor that complements the spices beautifully. {{image_2}} To make this dish vegetarian or vegan, substitute the chicken with tofu, tempeh, or seitan. These options provide a hearty texture and absorb flavors well. Press tofu to remove excess moisture, then cut it into bite-sized pieces. Sauté it until golden brown, just like chicken. If you're vegan, replace oyster sauce with mushroom sauce. This keeps the umami flavor intact while staying plant-based. You can play with the flavors in this dish. Try different sauces to find your favorite mix. For example, add hoisin sauce or a splash of lime juice for a tangy twist. Veggies are also a great way to change the dish. Toss in carrots, snap peas, or even mushrooms for extra crunch and nutrition. Each vegetable adds its own character, making each meal unique. Adjusting the heat is easy. To make it milder, use fewer bird's eye chilies or remove the seeds. For more heat, add more chilies or try Thai chili paste. You can also experiment with other spicy ingredients like Sriracha or chili flakes. These options let you customize the spice to your taste, ensuring everyone enjoys their meal. To keep your Thai basil chicken fresh, store it in the fridge. Use a tight container to prevent air from getting in. This helps keep the flavors strong. I recommend glass containers. They are easy to clean and do not absorb smells. When it’s time to eat leftovers, reheat them on the stove. This keeps the chicken moist. Heat over low to medium heat. Stir often to avoid burning. You can also use a microwave, but cover the dish with a damp paper towel. This helps trap steam and keeps the dish juicy. If you want to save some for later, freeze it! Portion the chicken into smaller containers. Make sure to leave space at the top for expansion. To thaw, move the container to the fridge overnight. You can also use the microwave on the defrost setting if you’re in a hurry. To make Thai Basil Chicken less spicy, you can reduce the number of chilies. Use one red bird’s eye chili instead of two. You can also remove the seeds from the chilies. This cuts down the heat. Another tip is to add more vegetables like bell peppers and onions. They will balance the spice with their sweetness. You can also serve the dish with jasmine rice. The rice will help tone down the spice. You can use regular basil, but the taste will change. Thai basil has a sweet, slightly spicy flavor. It enhances the dish with a unique taste. Regular basil is milder and has a more peppery flavor. If you use regular basil, consider adding a pinch of sugar. This will help mimic the sweetness of Thai basil. The overall dish may taste different, but it can still be delicious. Several sides pair well with Thai Basil Chicken. Jasmine rice is the classic choice. It soaks up the sauce and balances the spice. You can also serve stir-fried vegetables. They add color and nutrition to your meal. A fresh cucumber salad can provide a cool crunch. If you want something warm, try a simple egg drop soup. This adds warmth and comfort to your meal. This article covered how to make a tasty Thai Basil Chicken dish. We talked about choosing key ingredients, from chicken to fresh basil, and the sauces that add flavor. You learned step-by-step cooking techniques and tips for making your meal shine. Final thoughts: Don't be afraid to experiment with flavors and spice levels. Get creative with sides and variations to suit your taste. Enjoy every bite of your cooking journey!

Spicy Thai Basil Chicken

A flavorful stir-fry featuring chicken, fresh Thai basil, and a spicy sauce, served over jasmine rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 500 g boneless chicken thighs, cut into bite-sized pieces
  • 2 cups fresh Thai basil leaves
  • 3 cloves garlic, minced
  • 2 pieces red bird’s eye chilies, finely sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon vegetable oil
  • 1 piece bell pepper, sliced
  • 1 piece onion, sliced
  • to taste cooked jasmine rice, for serving

Instructions
 

  • In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and brown sugar. Set aside.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.
  • Add the chicken pieces to the skillet and stir-fry for about 5-7 minutes until they are golden brown and cooked through.
  • Stir in the minced garlic and sliced chilies, cooking for another 1-2 minutes until fragrant.
  • Add the sliced bell pepper and onion, stir-frying for an additional 3-4 minutes until the vegetables are slightly tender yet still crisp.
  • Pour the prepared sauce over the chicken and vegetables, mixing well to combine. Then, add the fresh Thai basil leaves, tossing everything together for about 1 minute until the basil wilts.
  • Serve the spicy Thai basil chicken hot over a bed of steaming jasmine rice.

Notes

Garnish with additional Thai basil leaves and sliced red chilies for a pop of color. Serve in a bowl with jasmine rice on the side.
Keyword chicken, spicy, stir-fry, Thai basil