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- 1 lb boneless skinless chicken thighs, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, sliced (adjust to taste) - 1 red bell pepper, sliced - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option) - 1 teaspoon sugar - 1/2 teaspoon black pepper - Cooked jasmine rice, for serving For this dish, I love using chicken thighs. They are juicy and full of flavor. The Thai bird’s eye chilies give it a nice kick. You can adjust the number based on your spice level. Fresh Thai basil adds a unique taste that makes this dish special. - Vegetarian option: Use mushrooms or tofu instead of chicken. - Low-sodium alternatives: Opt for low-sodium soy sauce to cut back on salt. If you want a vegetarian meal, swap chicken for mushrooms or tofu. They soak up flavors well. For a lighter option, low-sodium soy sauce works great. It keeps the dish healthy without losing taste. - Fresh basil selection: Choose bright green leaves with no brown spots. - Ensuring chicken tenderness: Marinate chicken in soy sauce for 15 minutes. When picking basil, look for fresh, bright green leaves. Avoid any that look wilted. To keep chicken tender, marinate it in soy sauce. Just 15 minutes does the trick. This step makes the chicken taste even better! To start, gather your ingredients. Here’s what you need: - 1 lb boneless skinless chicken thighs, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, sliced (adjust to taste) - 1 red bell pepper, sliced - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar - 1/2 teaspoon black pepper - Cooked jasmine rice, for serving Next, slice the chicken into thin strips. This helps it cook fast and evenly. Then, cut the red bell pepper into thin slices. If you love spice, slice the chilies too. Now, measure the sauces. Mix the soy sauce, oyster sauce, sugar, and black pepper in a small bowl. This mix adds a rich taste to your dish. Heat the vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the minced garlic and sliced chilies. Stir-fry for about 30 seconds. This makes the kitchen smell amazing! Next, raise the heat to high. Add in the sliced chicken thighs. Cook for about 5 to 7 minutes, stirring often. You want the chicken to be cooked through and slightly caramelized. Add the sliced red bell pepper next. Cook for 2 to 3 minutes until the peppers are tender but still crisp. High heat helps to keep the veggies bright and crunchy. Pour the sauce mix over the chicken and peppers. Stir well to coat everything. This brings all the flavors together. Once everything is mixed, remove the skillet from heat. Gently fold in the fresh Thai basil leaves. They will wilt quickly, adding a fresh taste to your dish. For serving, spoon the chicken mixture over cooked jasmine rice. Make it look nice by adding extra Thai basil leaves on top. You can also add some slices of fresh chili for a pop of color. Enjoy your meal! To get tender chicken, cook it at high heat. This way, it cooks fast and stays juicy. Stir frequently to avoid sticking. If you cook it too long, it can dry out. For spice lovers, add more bird's eye chilies. Start with two or three and taste. You can always add more, but it's hard to take it out! Serve your spicy Thai basil chicken over jasmine rice. The rice soaks up all the tasty sauce. This makes each bite amazing. For extra color and taste, add a side of steamed vegetables. Broccoli or green beans work great. They balance the heat and add crunch. Avoid overcrowding the pan when you cook. If you add too much chicken, it won't brown well. Instead, cook in batches if needed. Also, make sure to season your dish well. Don't skip the soy sauce or oyster sauce. These bring out the flavors you want. {{image_2}} You can easily change this dish to fit your taste. One way is by adding vegetables. Try tossing in green beans, zucchini, or snap peas. These veggies bring extra color and crunch to your meal. You can also use different proteins. If you want a lighter option, try shrimp or tofu. Both cook fast and soak up the sauce well. Chicken is classic, but don't be afraid to explore! Different regions in Thailand use various sauces for this dish. Some might add fish sauce for a stronger flavor. Others might prefer a sweeter soy sauce. You can also adapt recipes to include local ingredients, making it uniquely yours. Don’t be shy about experimenting with flavors. Adding a touch of lime juice or tamarind can create a fresh twist. If you like heat, keep the bird's eye chilies. For a milder dish, use fewer chilies or substitute with bell peppers. You can also remove the seeds from the chilies to lower the spice level. Balancing flavors is key. If it's too spicy, add a little sugar or more veggies. This will help calm the heat while keeping the dish tasty. Adjusting the spice lets everyone enjoy this dish, no matter their taste! Store your leftovers in an airtight container. Place them in the fridge within two hours of cooking. This keeps the chicken fresh. Consume the chicken within three days for the best taste. For longer storage, freeze it. Divide the chicken into portions. Wrap each portion tightly in plastic wrap, then place it in a freezer bag. This prevents freezer burn and helps maintain flavor. To reheat, use a skillet over low heat. Add a splash of water or broth to keep it moist. Heat until warm, stirring often. Avoid the microwave, as it can make the chicken dry. You can also use an oven. Preheat it to 350°F (175°C). Place the chicken in an oven-safe dish and cover it with foil. Heat for about 10-15 minutes. In the fridge, Spicy Thai Basil Chicken lasts about three days. If you freeze it, it can last up to three months. Just remember to label your containers with the date. This helps you track how long it has been stored. Always check for any signs of spoilage before eating. Enjoy your spicy leftovers safely! Spicy Thai Basil Chicken is a popular Thai dish. It features tender chicken, fresh basil, and a spicy sauce. This dish hails from Thailand, where people love bold flavors. It uses Thai bird's eye chilies, giving it a kick. The mix of sweet, salty, and spicy makes every bite exciting. You can serve it over jasmine rice for a complete meal. Yes, you can make Spicy Thai Basil Chicken gluten-free. To do this, choose gluten-free soy sauce. You can find many brands at grocery stores. Also, look for oyster sauce made without wheat. This way, you can enjoy the same great taste without gluten. The spice level in this recipe is adjustable. It uses Thai bird's eye chilies, which are hot. If you prefer less heat, add fewer chilies. You can remove the seeds to lower the spice too. For those who love spice, feel free to add more chilies. Taste as you cook to find your perfect level. Spicy Thai Basil Chicken pairs well with jasmine rice. The rice balances the heat and adds texture. You can also serve it with steamed veggies like broccoli or snap peas. A fresh cucumber salad can add a cool crunch. These sides complement the dish and create a colorful plate. This article covered everything about Spicy Thai Basil Chicken. We looked at main ingredients, substitutions, and tips for quality. You learned the step-by-step cooking process, along with serving ideas. I shared common mistakes to avoid and popular variations of the dish. Now you can make this tasty meal at home. Enjoy experimenting with flavors and adapting recipes to fit your taste. Happy cooking!

Spicy Thai Basil Chicken

Elevate your dinner game with this Spicy Thai Basil Chicken recipe that’s bursting with flavor and easy to make! In just 20 minutes, you'll be enjoying tender chicken thighs tossed with vibrant veggies and fresh Thai basil, all served over fluffy jasmine rice. Perfect for a weeknight meal or a casual gathering, this dish is sure to impress. Click through to get the full recipe and start cooking today!
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Ingredients
  

1 lb (450g) boneless skinless chicken thighs, thinly sliced

2 tablespoons vegetable oil

4 cloves garlic, minced

2-3 Thai bird's eye chilies, sliced (adjust to taste)

1 red bell pepper, sliced

1 cup fresh Thai basil leaves

2 tablespoons soy sauce

1 tablespoon oyster sauce (or mushroom sauce for a vegetarian option)

1 teaspoon sugar

1/2 teaspoon black pepper

Cooked jasmine rice, for serving

Instructions
 

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

    Add the minced garlic and sliced chilies to the pan. Stir-fry for about 30 seconds until fragrant.

      Increase the heat to high and add the sliced chicken thighs. Cook for 5-7 minutes, stirring frequently, until the chicken is cooked through and slightly caramelized.

        Add the sliced red bell pepper and cook for an additional 2-3 minutes until the peppers are tender but still crisp.

          In a small bowl, mix together the soy sauce, oyster sauce, sugar, and black pepper. Pour this sauce over the chicken and peppers, stirring well to combine.

            Remove the skillet from heat and fold in the fresh Thai basil leaves until they wilt.

              Serve immediately over cooked jasmine rice, ensuring each serving has a generous portion of the spicy chicken mixture.

                Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                  - Presentation Tips: Serve in a bowl over rice, garnished with extra Thai basil leaves and slices of fresh chili for a pop of color. Enjoy!