Spicy Thai Basil Chicken
Indulge in the vibrant flavors of Spicy Thai Basil Chicken—a quick, one-pan dish that brings the essence of Thai cuisine right into your kitchen. This authentic recipe is gluten-free, dairy-free, and packed with protein, making it a healthy, flavorful choice for busy weeknights.
Ingredients
- 1 pound chicken breast, thinly sliced
- 2 tablespoons vegetable oil
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1-2 red chilies, sliced (adjust based on desired spice level)
- 4 cloves garlic, minced
- 1 bell pepper, sliced (any color)
- 1 cup fresh Thai basil leaves
- Lime wedges, for garnish
- Sliced green onions, for garnish
Kitchen Equipment
- Large skillet or wok
- Small mixing bowl
- Whisk
- Chef’s knife
- Cutting board
Instructions
- Prepare the sauce: in a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and sliced red chilies. Set aside.
- Cook the chicken: heat vegetable oil in a large pan over medium-high heat, add the sliced chicken, and cook for 5-7 minutes until browned and cooked through.
- Add garlic and peppers: stir in the minced garlic and sliced bell pepper, and cook for an additional 2-3 minutes until the peppers soften.
- Combine with sauce: pour the prepared sauce over the chicken and peppers, stir well to coat, and simmer for 2 minutes.
- Finish with basil: add the fresh Thai basil leaves and stir until wilted, then remove from heat.
- Serve: plate the Spicy Thai Basil Chicken with lime wedges, garnish with sliced green onions, and enjoy over rice or noodles.
Cook’s Notes
Slice the chicken thinly and evenly so it cooks quickly and stays tender in the hot pan. Have all your sauce ingredients and aromatics prepped before you start cooking since this dish comes together fast once the heat is on.
Ingredient Swaps
Swap the chicken for shrimp, tofu, or extra vegetables for a vegetarian version, and remove the chili seeds or use fewer chilies for a milder dish. You can also toss in carrots or snap peas for extra crunch and nutrition.
Serving Suggestions
Serve this dish hot over steamed jasmine rice or rice noodles to soak up the savory-spicy sauce, and add a side of cucumber salad for a cool, refreshing contrast.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days, and reheat in a hot skillet or wok for a minute or two to revive the texture without overcooking the chicken.
Common Questions
Can I prepare the sauce in advance?
Yes, you can mix the sauce and store it in the fridge for up to 3 days before using it in the recipe.
How can I make it spicier?
Add more red chilies or a splash of hot sauce while cooking to boost the heat level to your liking.
What can I use if I can’t find Thai basil?
Regular sweet basil can be used in a pinch, though the flavor will be milder and less anise-like than authentic Thai basil.