why make this recipe
Spicy Thai Basil Chicken is a fantastic dish that brings the bold flavors of Thailand to your kitchen. It’s quick, easy to prepare, and perfect for busy weeknights. The combination of tender chicken, fragrant basil, and spicy chilies creates a meal that is both satisfying and delicious. Plus, it’s a one-pan dish, which means less cleanup!
how to make Spicy Thai Basil Chicken
Ingredients:
- 1 pound boneless chicken breast (Thinly sliced for quick cooking and maximum flavor absorption.)
- 1 tablespoon fish sauce (Enhances savory flavor; tamari can be used for a gluten-free option.)
- 4 cloves garlic (minced; adds aromatic depth.)
- 2-3 pieces Thai bird chilies (chopped; adjust based on spice tolerance.)
- 1 tablespoon oyster sauce (adds umami richness.)
- 1 tablespoon soy sauce (contributes essential saltiness.)
- 1 teaspoon sugar (balances flavors.)
- 1 cup fresh Thai basil leaves (signature herb.)
- 1 piece bell pepper (sliced, optional.)
- 2 tablespoons vegetable oil (essential for stir-frying.)
- Cooked jasmine rice (for serving.)
Directions:
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the minced garlic and chopped Thai bird chilies to the pan. Stir-fry for about 30 seconds until fragrant.
- Add the thinly sliced chicken breast to the pan. Cook until the chicken is no longer pink, stirring frequently, about 5-7 minutes.
- Pour in the fish sauce, oyster sauce, soy sauce, and sugar. Mix everything well, allowing the chicken to soak up the flavors.
- If using, add the sliced bell pepper and stir for another minute until the peppers are slightly tender.
- Add the fresh Thai basil leaves and stir until they wilt, about 1 minute.
- Remove from heat.
how to serve Spicy Thai Basil Chicken
Serve the Spicy Thai Basil Chicken hot over a bed of cooked jasmine rice. This dish pairs wonderfully with a side of fresh vegetables or a simple cucumber salad for a refreshing contrast.
how to store Spicy Thai Basil Chicken
To store leftovers, let the Spicy Thai Basil Chicken cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it in a freezer-safe container for up to a month. Reheat thoroughly before serving.
tips to make Spicy Thai Basil Chicken
- Use fresh Thai basil for the best flavor. If you can’t find it, you can substitute with regular basil, but the taste will be different.
- Adjust the amount of chilies according to your spice preference. If you prefer milder dishes, remove the seeds from the chilies.
- For added crunch, toss in some vegetables like snow peas or broccoli.
variation
You can turn this recipe into Spicy Thai Basil Tofu by substituting the chicken with firm tofu. Just make sure to press the tofu to remove excess moisture before slicing.
FAQs
1. Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce ahead of time and store it in the fridge until you’re ready to cook. It’s best to cook it fresh for the best flavor and texture.
2. What can I use instead of fish sauce?
If you prefer not to use fish sauce, tamari or soy sauce can work as a substitute. However, the flavor will change slightly.
3. Is this dish gluten-free?
To make Spicy Thai Basil Chicken gluten-free, use gluten-free soy sauce or tamari instead of regular soy sauce and ensure your oyster sauce is gluten-free.
Spicy Thai Basil Chicken
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten-Free
Description
A quick and easy dish that combines tender chicken with fragrant basil and spicy chilies, perfect for busy weeknights.
Ingredients
- 1 pound boneless chicken breast, thinly sliced
- 1 tablespoon fish sauce
- 4 cloves garlic, minced
- 2-3 pieces Thai bird chilies, chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves
- 1 piece bell pepper, sliced (optional)
- 2 tablespoons vegetable oil
- Cooked jasmine rice (for serving)
Instructions
- Heat the vegetable oil in a large pan or wok over medium-high heat.
- Add the minced garlic and chopped Thai bird chilies to the pan. Stir-fry for about 30 seconds until fragrant.
- Add the thinly sliced chicken breast to the pan. Cook until the chicken is no longer pink, stirring frequently, about 5-7 minutes.
- Pour in the fish sauce, oyster sauce, soy sauce, and sugar. Mix everything well, allowing the chicken to soak up the flavors.
- If using, add the sliced bell pepper and stir for another minute until the peppers are slightly tender.
- Add the fresh Thai basil leaves and stir until they wilt, about 1 minute.
- Remove from heat.
Notes
For best flavor, use fresh Thai basil. Adjust chilies according to spice preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Thai