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- 1 lb (450 g) chicken breast, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 bird's eye chilies, finely chopped (adjust for spice level) - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 2 cups fresh Thai basil leaves The chicken breast is the star here. I prefer it thinly sliced for quick cooking. The garlic adds a punch of flavor. Bird's eye chilies bring heat—you can use less if you like it milder. I love the sweetness of the red bell pepper and the crunch of green beans. Fresh Thai basil gives the dish its signature taste, so don’t skip it! - 3 tablespoons soy sauce - 1 tablespoon fish sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar These sauces create a rich, savory base for the dish. Soy sauce brings umami, while fish sauce adds depth. Oyster sauce rounds out the flavor, and the sugar balances the heat. This blend is key to achieving that authentic Thai taste. - Cooked jasmine rice, for serving Serving the chicken over jasmine rice is a must. The rice soaks up the flavorful sauce, enhancing each bite. If you're feeling adventurous, add a slice of lime on the side for a fresh twist! This dish is easy to make and packs a lot of flavor. Enjoy every bite! {{ingredient_image_1}} Start by slicing the chicken breast into thin strips. This helps it cook fast. In a bowl, mix the chicken with 1 tablespoon of soy sauce. Let it marinate for 10 to 15 minutes. This step adds flavor and makes the chicken juicy. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add 4 cloves of minced garlic and 2-3 finely chopped bird's eye chilies. Stir-fry them for 30 seconds until you smell the garlic. Now, add the marinated chicken to the skillet. Cook for 5 to 7 minutes. The chicken should be cooked through and no longer pink. Next, stir in 1 sliced red bell pepper and 1 cup of trimmed green beans. Cook these for another 2 to 3 minutes. You want them tender but still a bit crisp. Now, pour in the remaining soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Toss everything to coat well. Let it cook for another minute to blend the flavors. Finally, remove the skillet from heat. Gently fold in 2 cups of fresh Thai basil leaves until they just wilt. Serve the spicy Thai basil chicken hot over a bed of cooked jasmine rice. For a nice touch, garnish with extra basil leaves and a slice of lime. Enjoy your delicious meal! To make your spicy Thai basil chicken even tastier, consider these ideas: - Use fresh garlic. It adds a strong taste. - Try adding a squeeze of lime juice. It brings bright flavor. - Toss in a sprinkle of sesame seeds. They give a nice crunch. - For depth, add a dash of soy sauce while cooking. Want to control the heat? Here’s how: - Start with fewer bird's eye chilies. You can always add more later. - Remove the seeds from chilies for less spice. - Try using sweet bell peppers to balance the heat. - Add a touch of sugar if it gets too spicy. Making your dish look great is easy. Follow these tips: - Serve the chicken over fluffy jasmine rice. It looks nice. - Garnish plates with extra basil leaves. They add color. - A lime slice on the side makes it pop. - Use a clean plate for a polished look. Pro Tips Marinate for Flavor: Allowing the chicken to marinate for at least 15 minutes enhances its flavor and tenderness. Control the Heat: Adjust the amount of bird's eye chilies according to your spice preference to make the dish milder or hotter. Fresh Basil Matters: Use fresh Thai basil for the best flavor; it has a unique aroma that dried basil cannot replicate. Perfectly Crisp Vegetables: Add the vegetables towards the end of cooking to keep them tender yet crisp, preserving their vibrant color and nutrients. {{image_2}} You can switch proteins in this dish. Try shrimp or tofu for a twist. Ground turkey or beef also works great. Each protein brings its own taste. Just make sure to adjust cooking times. For shrimp, cook until they turn pink. For tofu, sauté until golden and crispy. For a vegetarian option, use firm tofu or tempeh. These add protein and texture. You can replace chicken with diced eggplant or mushrooms. They soak up flavors well. If you want a vegan version, skip the fish sauce. Use soy sauce or a vegan fish sauce instead. This keeps the dish tasty. You can swap ingredients based on what you have. If you can’t find Thai basil, use regular basil or mint. You can also use green bell peppers instead of red. If bird's eye chilies are too hot, try jalapeños. They offer a milder kick. Get creative and make this dish your own. To keep your spicy Thai basil chicken fresh, store it in an airtight container. Let it cool to room temperature first. Then, cover it tightly and place it in the fridge. It will stay good for about 3-4 days. If you have extra jasmine rice, store that separately. This keeps both the chicken and rice fresh. When you are ready to enjoy the leftovers, reheat them properly. You can use the microwave or a skillet. If using a microwave, cover the bowl with a damp paper towel. Heat for 1-2 minutes, stirring halfway. In a skillet, heat over medium heat. Add a splash of water or oil to help steam the chicken. Cook until it’s hot all the way through. Freezing is a great way to save extra spicy Thai basil chicken. First, let it cool completely. Then, place it in a freezer-safe container or bag. Be sure to remove as much air as possible to prevent freezer burn. It can last up to 2-3 months in the freezer. When ready to eat, thaw it overnight in the fridge. Reheat it as mentioned before for a tasty meal! To adjust the heat, use fewer bird's eye chilies. Start with one chili if you're unsure. You can also remove the seeds, as they hold a lot of heat. If you want more spice, add extra chilies or a dash of chili sauce. Always taste as you go. This lets you find the perfect spiciness for your meal. Yes, you can prep this dish ahead of time. Cut the chicken and veggies a day before. Store them in the fridge. You can also mix the sauces in advance. On cooking day, just stir-fry everything together. It saves time and makes dinner quick and easy. Spicy Thai Basil Chicken pairs well with jasmine rice. The rice soaks up the sauce nicely. You can also serve it with a side salad for freshness. A simple cucumber salad adds crunch and balance. For extra flavor, try a light soup or spring rolls. These sides make your meal even better! Thai Basil Chicken combines fresh flavors, simple steps, and flavorful tips. You learned about key ingredients, cooking methods, and how to make it your own. Don’t hesitate to try variations or adjust the spice levels to your liking. Store leftovers properly, and you can enjoy this dish later. Cooking can be fun and easy, so get creative and share your meals with friends. Enjoy your cooking journey!

Fiery Thai Basil Chicken

A spicy and aromatic stir-fry featuring chicken, fresh Thai basil, and vibrant vegetables.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients
  

  • 1 lb chicken breast, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2-3 pieces bird's eye chilies, finely chopped
  • 1 piece red bell pepper, sliced
  • 1 cup green beans, trimmed
  • 2 cups fresh Thai basil leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 serving cooked jasmine rice, for serving

Instructions
 

  • In a bowl, combine the chicken slices with 1 tablespoon of soy sauce and let it marinate for 10-15 minutes.
  • In a large skillet or wok, heat the vegetable oil over medium-high heat.
  • Add the minced garlic and chopped bird's eye chilies to the hot oil, stir-frying for 30 seconds or until fragrant.
  • Add the marinated chicken to the skillet and stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink.
  • Stir in the sliced red bell pepper and green beans, cooking for an additional 2-3 minutes until the vegetables are tender yet crisp.
  • Pour in the remaining soy sauce, fish sauce, oyster sauce, and sugar. Toss everything to coat well, allowing the flavors to meld for another minute.
  • Remove the skillet from heat and fold in the fresh Thai basil leaves until just wilted.
  • Serve the spicy Thai basil chicken hot over a bed of jasmine rice.

Notes

Garnish each plate with additional basil leaves and a slice of lime for a burst of freshness.
Keyword chicken, spicy, stir fry, Thai basil