Spicy Thai Basil Chicken

$- Ground Chicken: This is the main protein. It cooks quickly and absorbs flavors well. - Thai Basil Leaves: These add a unique, aromatic flavor. They give the dish its signature taste. - Garlic and Chilies: Use 4 cloves of garlic and 2-3 bird’s eye chilies. They bring heat and depth. - Sauces and Other Ingredients: You need soy sauce, fish sauce, oyster sauce, and sugar. These create a balanced flavor. Don’t forget vegetable oil for cooking, and add sliced red bell pepper and onion for color and crunch. These ingredients come together for a wonderful dish. For the full recipe, check the provided details to make your cooking easier. Heating Oil and Sautéing Aromatics Start by heating 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 minced Thai bird's eye chilies. Sauté them for about 30 seconds. You want to smell the garlic and chili. This step makes the dish aromatic and flavorful. Cooking Ground Chicken Next, add 1 pound of ground chicken to the skillet. Use a spatula to break the chicken into smaller pieces. Cook it until it is no longer pink, about 5 to 7 minutes. Make sure to stir it often. This keeps the chicken from sticking to the pan. Combining Vegetables and Sauces Now, add 1 sliced medium onion and 1 sliced red bell pepper to the skillet. Cook these for about 3 to 4 minutes. You want the veggies to be tender but still crisp. In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Pour this sauce over the chicken and vegetables. Stir well to coat everything. Finally, remove the skillet from heat and fold in 1 cup of tightly packed Thai basil leaves until they wilt slightly. Serve hot over cooked jasmine rice for a complete meal. For the full recipe, you can refer back to the ingredients and instructions mentioned earlier. To make your Spicy Thai Basil Chicken taste just right, fresh ingredients are key. Fresh Thai basil gives a bright flavor that dried herbs cannot match. I recommend visiting an Asian market to find it. You will taste the difference! Adjusting spice levels is also important. Thai bird's eye chilies pack a punch. If you like less heat, start with one chili. You can always add more later. Taste as you cook to find your perfect spice level. For the best taste, serve your dish over warm jasmine rice. The rice soaks up the sauce and balances the spice. You can add sliced cucumbers or a side salad for extra crunch. This simple addition makes your meal even more refreshing. For the full recipe, check out the detailed instructions. Enjoy cooking and savoring this delightful dish! {{image_2}} You can switch up proteins in this recipe. Chicken thighs bring a juicy taste. They have more fat, so the meal becomes richer. Ground chicken is quick and easy, but thighs add texture. For a vegetarian twist, you can use tofu or tempeh. Both soak up flavors well. Tofu gives a soft bite, while tempeh adds a nutty crunch. Just treat them like the chicken in the recipe. You can also mix in different vegetables. Try snap peas for a sweet crunch. Broccoli adds a hearty bite. Carrots bring color and sweetness. The more colors on your plate, the better it looks and tastes! This flexibility makes the dish fun. You can use what you have and keep it new. Check the full recipe to explore more options! To keep your Spicy Thai Basil Chicken fresh, follow these simple steps: - Refrigeration Guidelines: Store the chicken in an airtight container. It will stay good for up to 3-4 days in the fridge. Make sure it cools down before sealing it. This helps prevent moisture buildup. - Freezing and Reheating Tips: If you want to save some for later, freeze it. Place the chicken in a freezer-safe bag. Remove as much air as you can. It can last up to 3 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it in a pan over low heat until hot. - Shelf Life of Spicy Thai Basil Chicken: When stored properly, this dish stays tasty for days. In the fridge, enjoy it within 4 days. In the freezer, it remains good for 3 months. Always check for signs of spoilage before eating. Storing your food correctly helps keep flavors fresh and safe! How can I make it less spicy? To reduce the heat, use fewer chilies. You can also remove the seeds from the chilies. Another option is to use a milder chili variety. Adding more sugar or extra vegetables can help balance the heat, too. Can I use regular basil instead of Thai basil? Yes, you can use regular basil if you can't find Thai basil. However, the flavor will change. Thai basil has a sweet, slightly spicy taste. Regular basil is milder and more peppery. If you use regular basil, you might want to add a bit of mint for extra flavor. What side dishes pair well with this recipe? Spicy Thai Basil Chicken is best served with jasmine rice. The rice helps cool the heat. You can also serve it with a simple cucumber salad or stir-fried vegetables. These sides add freshness and crunch, making your meal balanced. For extra flavor, serve it with lime wedges or chili sauce. For the full recipe, check out the earlier section. This article covered how to make Spicy Thai Basil Chicken. We explored the key ingredients, like ground chicken, Thai basil, and aromatics. I shared step-by-step instructions for cooking the dish. We discussed tips for authentic Thai flavors, variations for different diets, and proper storage methods. I hope you feel ready to try this delicious recipe. Enjoy experimenting with flavors and making it your own! You will create a dish your friends and family will love.$

Indulge in the vibrant flavors of Spicy Thai Basil Chicken, a quick and delicious meal perfect for any night! This easy recipe features ground chicken stir-fried with fragrant Thai basil, garlic, and a touch of spice from bird's eye chilies. In just 25 minutes, you can serve up this tasty dish alongside fluffy jasmine rice. Ready to take your taste buds on a trip to Thailand?

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Ingredients

1 lb ground chicken

1 cup Thai basil leaves, tightly packed

4 cloves garlic, minced

2-3 Thai bird's eye chilies (or to taste), minced

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 teaspoon sugar

2 tablespoons vegetable oil

1 red bell pepper, sliced

1 medium onion, sliced

Cooked jasmine rice, for serving

Instructions

Heat the vegetable oil in a large skillet or wok over medium-high heat.

Add minced garlic and Thai bird's eye chilies to the hot oil, sautéing for about 30 seconds until fragrant.

Add the ground chicken to the skillet, breaking it up with a spatula. Cook until it is fully cooked and no longer pink, about 5-7 minutes.

Stir in the sliced onion and bell pepper, cooking for an additional 3-4 minutes until the vegetables are just tender.

In a small bowl, mix together soy sauce, fish sauce, oyster sauce, and sugar until combined.

Pour the sauce mixture over the chicken and vegetables. Stir well to combine all ingredients.

Remove from heat and fold in the Thai basil leaves, allowing them to wilt slightly.

Serve hot over cooked jasmine rice.

Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4