Quick and Easy Spicy Thai Basil Chicken
This Spicy Thai Basil Chicken is a quick, flavorful dinner that brings authentic Thai taste to your kitchen in under 30 minutes. It’s a one-pan dish packed with fresh basil, colorful vegetables, and protein-rich chicken, making it a healthy, gluten-free option that’s perfect for busy weeknights.
Ingredients
- 1 lb chicken breast, thinly sliced
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 2 cups fresh basil leaves
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 teaspoon chili flakes (adjust to taste)
- Cooked rice (for serving)
Kitchen Equipment
- Large skillet
- Mixing bowl (for sauce)
- Knife and cutting board
Instructions
- Heat the vegetable oil in a large skillet over medium-high heat.
- Sauté the minced garlic for about 30 seconds until fragrant.
- Add the sliced chicken and cook for 5-7 minutes, or until browned and cooked through.
- Stir in the red bell pepper and green beans, cooking for an additional 3 minutes until slightly tender.
- In a bowl, mix the soy sauce, oyster sauce, fish sauce, sugar, and chili flakes, then pour this mixture over the chicken and vegetables.
- Add the fresh basil leaves and stir well, cooking for about 2 minutes until the basil is wilted and everything is well combined.
- Serve hot over cooked rice.
Cook’s Notes
This dish is great for meal prep — just keep the sauce and cooked chicken separate from the rice until you’re ready to serve, so everything stays fresh and doesn’t get soggy. Cook the chicken in a single layer if possible so it browns nicely instead of steaming.
Ingredient Swaps
For a vegetarian version, swap the chicken for tofu or tempeh and use mushroom sauce instead of oyster sauce. You can also add extra vegetables like carrots or snap peas, and adjust the chili flakes up or down to control the heat.
Serving Suggestions
Serve this Spicy Thai Basil Chicken hot over steamed jasmine rice, alongside crispy spring rolls or a cool cucumber salad to balance the heat.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat until warmed through, adding a splash of water if the sauce has thickened too much.
Common Questions
Can I use frozen chicken for this recipe?
Yes, just make sure it’s fully thawed first and cooked thoroughly before adding it to the vegetables and sauce.
Is this recipe very spicy?
The heat level is easy to control — simply increase or decrease the chili flakes to suit your taste.
What can I use instead of fish sauce if I don’t have any?
You can substitute soy sauce mixed with a small squeeze of lime for a similar salty, tangy flavor, though the taste will be slightly less authentic.