Spicy Thai Basil Chicken
Spicy Thai Basil Chicken is a delightful stir-fry bursting with bold flavors and aromatic spices, combining tender chicken with the fresh, fragrant notes of Thai basil. This one-pan dish comes together in just 25 minutes, making it perfect for a busy weeknight dinner.
Ingredients
- 1 lb chicken breast, sliced thinly
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai bird chilies, finely chopped (adjust for spice level)
- 1 red bell pepper, sliced
- 1 cup fresh Thai basil leaves
- 2 tablespoons soy sauce (or gluten-free soy sauce)
- 1 tablespoon oyster sauce (or substitute with mushroom sauce for vegan)
- 1 teaspoon sugar
- Salt and pepper, to taste
Kitchen Equipment
- Large pan or wok
- Small mixing bowl
- Cutting board and knife
Instructions
- Heat the oil: In a large pan or wok, heat the vegetable oil over medium-high heat.
- Sauté the garlic and chilies: Add the minced garlic and chopped Thai bird chilies, and sauté for about 30 seconds until fragrant.
- Cook the chicken: Add the sliced chicken to the pan and stir-fry for 5-7 minutes until cooked through and no longer pink.
- Add vegetables: Stir in the sliced red bell pepper and cook for an additional 2-3 minutes until slightly tender.
- Mix in sauces: In a small bowl, combine the soy sauce, oyster sauce, and sugar, then pour the mixture over the chicken and vegetables, tossing well to combine.
- Add basil: Stir in the Thai basil leaves and cook for another minute until wilted.
- Season: Taste and season with salt and pepper as needed, then serve hot over jasmine rice.
Cook’s Notes
Adjust the number of Thai bird chilies to control the heat level, and cook the chicken just until it’s no longer pink to keep it tender and juicy. A squeeze of fresh lime juice right before serving brightens up all the flavors.
Ingredient Swaps
Swap the chicken for tofu, shrimp, or beef for a different flavor profile, and toss in extra vegetables like broccoli or snap peas for added nutrition and crunch.
Serving Suggestions
Serve hot over steamed jasmine or sticky rice, alongside a refreshing cucumber salad and a glass of iced Thai tea for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days, then reheat gently in a skillet over medium heat with a splash of water to keep the chicken from drying out.
Common Questions
Can I make this recipe in advance?
Yes, you can prepare the chicken and vegetable mixture ahead of time and store it in the refrigerator for up to 2 days before cooking it.
Is this dish very spicy?
The heat mainly comes from the Thai bird chilies, so you can reduce or omit them if you prefer a milder dish.
What 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 true Thai basil.