Go Back
- 1 lb (450g) chicken breast, thinly sliced - 1 cup fresh Thai basil leaves, torn - 1 bell pepper (choose red or green), thinly sliced - 1 medium onion, thinly sliced - 3 cloves garlic, finely minced - 1-2 Thai bird's eye chilies, finely minced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 teaspoon sugar - Cooked jasmine rice - Optional garnishes (lime wedges, extra basil, chilies) For this dish, the chicken breast is a great choice. It cooks quickly and stays tender. I love using fresh Thai basil because it adds a unique flavor that brightens the dish. The bell pepper and onion bring color and crunch. Garlic adds depth while the chilies give it a spicy kick. The sauces are key to this dish. Soy sauce adds saltiness. Oyster sauce gives a rich flavor. Fish sauce adds umami, while sugar balances everything out. When serving, I recommend fluffy jasmine rice. It’s a perfect match for the stir-fry. For extra flair, add lime wedges, more basil, or even more chilies on top. This makes your meal pop with fresh flavors! {{ingredient_image_2}} Start by prepping your veggies. Slice the bell pepper and onion into thin strips. This helps them cook evenly. Mince the garlic and Thai bird's eye chilies finely. Set all your ingredients aside. This way, you can grab them quickly while cooking. For slicing, use a sharp knife. A sharp knife makes clean cuts. Thin strips cook faster and blend well. Aim for similar sizes, so everything cooks evenly. Now, heat vegetable oil in a large skillet or wok over medium-high heat. Once the oil shimmers, add the thinly sliced chicken. Cook the chicken for about 4-5 minutes. Make sure it turns golden and no longer looks pink in the center. Next, push the chicken to one side of the skillet. In the empty space, toss in the minced garlic and chilies. Sauté them for about 30 seconds. This step releases their wonderful aromas. Be careful not to burn them. Now, add the sliced onion and bell pepper. Stir-fry everything for 2-3 minutes. You want the veggies to be slightly tender but still crisp. Then, pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir it all together. Let it cook for an additional 1-2 minutes. This helps the flavors mix and become rich. It’s time to add the star of the dish—fresh Thai basil leaves. Gently toss them in. Stir until the basil wilts and blends into the dish. Turn off the heat. To serve, place the stir-fry over a bed of fluffy jasmine rice. This creates a colorful and satisfying meal. For extra flair, consider garnishing with more basil or chilies. Lime wedges on the side add a nice citrus kick. To make a great stir-fry, the heat must be high. Start with medium-high heat to get that perfect sizzle. This helps your chicken cook fast and stay juicy. Common mistakes include overcrowding the pan. If you add too much food at once, it steams instead of fries. Cook in batches if needed. Also, be careful not to burn the garlic. This can ruin your dish. If you want more heat, add more Thai bird's eye chilies. Start with one and taste. You can always add more, but you can’t take it out once it’s in. If you prefer a milder dish, try using bell peppers or sugar snap peas. These add flavor without heat. You can also use sweet paprika for a colorful twist. To boost flavor, consider adding a splash of lime juice. This adds brightness and balances the savory notes. Other spices to try include black pepper or a pinch of cumin. Pair your stir-fry with jasmine rice for a comforting meal. If you want something extra, serve with a side of pickled vegetables. This adds crunch and tang, making your meal even better. Pro Tips Choose the Right Basil: Use fresh Thai basil for an authentic flavor, as it has a distinct aroma that complements the dish beautifully. Adjust Spice Level: Modify the number of Thai bird's eye chilies based on your spice tolerance; you can also remove the seeds for a milder flavor. Don't Overcook the Vegetables: Stir-fry the vegetables just until tender to maintain their bright colors and crisp texture. Use High Heat: Cooking on medium-high heat helps achieve that perfect stir-fry texture, locking in moisture and flavor while ensuring a quick cook. {{image_4}} You can switch the chicken for beef or shrimp. Thinly slice beef and cook it like chicken. For shrimp, use deveined, peeled shrimp. They cook fast and add a nice taste. For a vegetarian option, use tofu or tempeh. Cut them into cubes and stir-fry until golden. This keeps the dish tasty while meeting plant-based needs. Feel free to mix in seasonal vegetables. Zucchini, snap peas, or carrots work well. Each adds color and nutrition. Keep a balance of flavors. Use sweet bell peppers with bitter greens, like bok choy. This makes each bite exciting and fresh. You can create your own sauce at home. Mix soy sauce, garlic, and sesame oil for a twist. If you need a gluten-free option, use tamari instead of soy sauce. This keeps the dish safe for those with gluten sensitivities. To keep your Thai Basil Chicken fresh, store it right away. Place leftovers in an airtight container. Refrigerate them within two hours of cooking. This will help keep the flavors intact. Your dish will stay good in the fridge for about three days. If you want to keep it longer, freezing is a great option. Divide your stir-fry into smaller portions. Use freezer-safe bags or containers to prevent freezer burn. It can last up to three months in the freezer. Just remember to label the bags with the date. When it's time to enjoy your leftovers, reheating properly is key. You want to keep the texture and flavor just right. The best method is to use a skillet. Heat it over medium heat and add a splash of water or broth. This helps steam the dish and keeps it moist. Stir occasionally until heated through. You can also use a microwave. Place the dish in a microwave-safe bowl. Cover it with a damp paper towel to trap moisture. Heat it in 30-second intervals, stirring in between until hot. Your cooked Thai Basil Chicken will stay fresh for about three days in the fridge. Look for signs of spoilage before eating. If you see any off smells or changes in color, it's best to throw it out. When properly frozen, your dish can last about three months. Just remember to check for freezer burn when you defrost it. Thai basil has a unique flavor. It tastes sweet with a hint of spice. The leaves are darker and thicker than regular basil. It also has a slight anise or licorice note. This makes it perfect for stir-fries and Asian dishes. Regular basil is milder and often used in Italian cooking. When you use Thai basil, it gives your dish a vibrant and bold taste. Yes, you can make Thai Basil Chicken ahead of time. To prep, cook the chicken and veggies as usual. Let them cool before storing. Use an airtight container to keep it fresh in the fridge. This meal lasts about 3 days in the fridge. If you want to store it longer, freeze it for up to a month. When ready to eat, just reheat it on the stove. Thai Basil Chicken pairs well with many sides. Here are a few great options: - Cooked jasmine rice - Steamed broccoli - Cucumber salad - Thai spring rolls - Lightly pickled vegetables These sides add color and texture to your meal, making it a complete feast! In this blog post, I explored the key ingredients for a delicious Thai Basil Chicken dish, including chicken, fresh basil, and various sauces. I covered the preparation steps, cooking process, and tips to perfect your stir-fry. We also discussed variations like using different proteins and vegetables. Lastly, I provided safe storage methods for your leftovers. With these tips, you can enjoy a flavorful meal at home. Don't be afraid to experiment and make it your own! Your Thai cooking journey starts here.

Thai Basil Chicken Delight

A flavorful stir-fry featuring chicken, fresh Thai basil, and vibrant vegetables, served over jasmine rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 2
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast, thinly sliced
  • 1 cup fresh Thai basil leaves, torn
  • 1 whole bell pepper (red or green), thinly sliced
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, finely minced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1-2 whole Thai bird's eye chilies, finely minced
  • 2 tablespoons vegetable oil
  • as needed serving cooked jasmine rice

Instructions
 

  • Prepare the Vegetables: Begin by slicing the bell pepper and onion into thin strips. Next, finely mince the garlic and chilies. Set all prepared ingredients aside for easy access.
  • Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the thinly sliced chicken. Stir-fry for about 4-5 minutes or until the chicken is fully cooked and no longer pink in the center.
  • Add Aromatics: Push the cooked chicken to one side of the skillet. In the empty space, add the minced garlic and chilies. Sauté these aromatics for about 30 seconds until they become fragrant, being careful not to let them burn.
  • Incorporate Vegetables: Add the sliced onion and bell pepper to the skillet. Stir-fry the mixture for an additional 2-3 minutes, allowing the vegetables to become slightly tender but still retain a crisp texture.
  • Add Sauces and Sweetness: Pour in the soy sauce, oyster sauce, fish sauce, and sugar. Stir everything together thoroughly, letting the mixture cook for an additional 1-2 minutes. This allows the flavors to meld beautifully.
  • Finish with Basil: Gently toss in the fresh Thai basil leaves. Stir the ingredients until the basil wilts and combines evenly into the dish. Remove the skillet from heat.
  • Serve: To plate, serve the fragrant stir-fry over a bed of fluffy jasmine rice, creating a satisfying and colorful meal.

Notes

For a vibrant presentation, consider garnishing the dish with extra basil leaves or thinly sliced chilies on top. Serve with lime wedges on the side for an added citrusy kick!
Keyword basil, chicken, stir fry, Thai cuisine