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- 1 lb (450g) chicken breast, thinly sliced - 3 cups fresh Thai basil leaves - 3 tablespoons soy sauce - 1 tablespoon oyster sauce (optional) - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 red Thai chillies, sliced - 1 bell pepper, sliced - 1 medium onion, sliced - 1 teaspoon sugar - Cooked jasmine rice, for serving The base of this dish is chicken breast. It cooks quickly and stays tender. Fresh Thai basil leaves give a unique flavor. I love the smell of basil cooking. Soy sauce and oyster sauce add depth. They help create that savory umami taste. Don't forget the vegetables! Bell peppers, onions, and chillies add crunch and color. Garlic brings an aromatic touch. You can make this dish vegetarian by swapping chicken for tofu or tempeh. Use the same slice size to keep it uniform. If you want to reduce sodium, try low-sodium soy sauce. Gluten-free soy sauce is also easy to find. Just ensure your other sauces are gluten-free, too. This recipe serves four people. You can easily adjust it. For larger groups, double the ingredients. For fewer servings, cut the ingredients in half. When meal prepping, keep in mind that the chicken cooks quickly. Chop veggies ahead of time for easy cooking later. {{ingredient_image_1}} Start by getting your chicken breast ready. Thinly slice 1 pound of chicken. Aim for even pieces to cook well. Next, slice your bell pepper and onion. Use a sharp knife for easy slicing. Mince 4 cloves of garlic. For the chillies, slice 2 red Thai chillies. Adjust the amount based on how spicy you like it. If you want extra flavor, you can marinate the chicken. Mix 2 tablespoons of soy sauce with 1 teaspoon of sugar. Let the chicken soak for about 10 minutes. This step adds depth to the dish. Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Add the minced garlic and sliced chillies. Fry for about 30 seconds until they smell good. Then, turn the heat to high and add the sliced chicken. Stir-fry it for about 5 to 7 minutes. Look for a nice brown color on the chicken to know it's done. Now, add your sliced bell pepper and onion. Cook those for 3 to 4 minutes. You want them tender but still crisp. Next, stir in 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce (if using), and 1 teaspoon of sugar. Mix everything well and cook for an extra 2 minutes. Finally, take the pan off the heat. Fold in 3 cups of fresh Thai basil leaves. Let them wilt with the heat. This step brings out the wonderful aroma of the basil. To serve, scoop the Thai Basil Chicken into a large bowl. For a beautiful look, sprinkle extra fresh basil on top. You can also add lime wedges on the side. The lime juice adds a fresh burst of flavor. Serve this over jasmine rice for a complete meal. Enjoy your easy and flavorful Thai Basil Chicken! To get the best from your stir-fry, keep the heat high. Start with hot oil to sear the chicken fast. This helps keep the chicken juicy. Stir often to cook the meat evenly. If you cook too long, the chicken will dry out. For the vegetables, add them in steps. Start with the chicken, then add the onions and bell peppers. This helps them stay crisp. If you toss everything in at once, they may turn mushy. You can add heat or sweetness to your dish. For more spice, toss in extra chillies. If you like it sweet, a bit more sugar works well. You can also try adding lime juice for a fresh kick. Herbs and spices can change the flavor game. Consider adding ginger or lemongrass for a unique twist. Experiment with what you have in your kitchen. Fresh herbs like cilantro or mint can brighten the dish, too. Using the right pan is key. A large wok is best for stir-frying. It holds heat well and allows for easy tossing. If you don’t have a wok, a large skillet can work, too. For flavor, use a flat spatula. It helps in getting a good sear on the chicken. A wooden spoon can also be handy for mixing. Make sure to keep your cookware clean for the best taste. Pro Tips Adjust the Spice Level: If you're sensitive to heat, remove the seeds from the Thai chillies or use fewer chillies to customize the spice level to your liking. Fresh Basil is Key: Using fresh Thai basil will enhance the flavor of the dish significantly. Avoid dried basil for the best results. Cook on High Heat: Stir-frying on high heat ensures that the chicken cooks quickly and retains its moisture, resulting in tender pieces. Serve Immediately: This dish is best enjoyed fresh and hot. Serve immediately after cooking to maintain the vibrant flavors and textures. {{image_2}} You can make a tasty vegetarian version of this dish. Instead of chicken, use tofu or tempeh. Both options soak up flavors well and give a nice texture. - Tofu: Use firm tofu. Press it first to remove extra water. Cut it into cubes and stir-fry until golden. - Tempeh: Slice tempeh thinly. It has a nutty taste and adds great protein. Cooking times will change a bit. Tofu usually takes 5-7 minutes to brown. Tempeh may need about 8-10 minutes until heated through. Always ensure it is cooked well and heated fully. Want more heat? You can make the dish spicier by adding different types of chillies. - Types of Chillies: Use bird's eye chillies for extra heat. Jalapeños are milder but still tasty. - Spicy Ingredients: Consider adding Thai chili paste or a dash of sriracha. Both can boost the spice level. Mix these spicy ingredients into your stir-fry for a fiery kick. Adjust the quantity to match your heat preference. To make a healthier Thai Basil Chicken, reduce the oil or sugar in the recipe. - Reducing Oil: Use just one tablespoon of oil for frying. This still gives flavor without extra calories. - More Vegetables: Add more veggies like broccoli, carrots, or snap peas. These add color and nutrition. These tweaks keep the dish light while still being full of flavor. Enjoy a guilt-free meal that tastes great! To keep your Thai Basil Chicken fresh, store it in airtight containers. Glass or plastic containers work well. Make sure to let the dish cool before sealing. This helps prevent moisture buildup. Place the container in the fridge. It can last up to three days. For reheating, the stovetop is best. Use a skillet on low heat. Add a splash of water or broth to keep it moist. Stir often until warmed through. Microwaving is quicker but can make the chicken tough. If you must, use a lower power setting. Yes, you can freeze Thai Basil Chicken! Make sure it is cool before freezing. Place it in a freezer-safe container or bag. It can last up to three months in the freezer. To thaw, move it to the fridge overnight. Reheat as mentioned above for best results. Thai basil has a unique flavor. It tastes spicy and sweet, with hints of anise. It also has purple stems and smaller leaves than regular basil. Regular basil is milder and more floral. Thai basil is a key ingredient in many Asian dishes. You can find it in Thai curries, stir-fries, and salads. The bold flavor pairs well with meats and vegetables. Yes, you can use other proteins in this dish. Chicken works great, but you can try beef, pork, or shrimp. For beef or pork, slice it thin for even cooking. If you use shrimp, cook until they turn pink. Just adjust the cooking time based on the protein type. Cook shrimp for about 3-4 minutes, while beef and pork take about 5-7 minutes. To make your Thai Basil Chicken gluten-free, swap out soy sauce for gluten-free soy sauce. Many brands offer gluten-free options that taste great. Also, check the oyster sauce. Some brands are gluten-free, so read labels carefully. This way, you can enjoy the same rich flavors without gluten. This blog post offered a clear guide to making Thai Basil Chicken. We explored essential ingredients, possible substitutes, and portioning tips. I shared step-by-step cooking instructions and valuable tips for mastering your stir-fry technique. Variations like vegetarian and spicy versions catered to different tastes. Lastly, we covered storage methods to keep your dish fresh and delicious. Enjoy making your Thai Basil Chicken, and remember to play with flavors to make it your own!

Thai Basil Chicken Delight

A flavorful stir-fry featuring chicken, fresh Thai basil, and vibrant vegetables.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients
  

  • 1 lb chicken breast, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 red Thai chillies sliced (adjust for spice preference)
  • 1 bell pepper sliced (any color you prefer)
  • 1 medium onion, sliced
  • 3 cups fresh Thai basil leaves
  • 3 tablespoons soy sauce
  • 1 tablespoon oyster sauce (optional for a richer flavor)
  • 1 teaspoon sugar
  • serving cooked jasmine rice, for serving

Instructions
 

  • Heat the vegetable oil in a large wok or skillet over medium-high heat.
  • Add the minced garlic and sliced Thai chillies to the pan, frying for about 30 seconds until fragrant.
  • Increase the heat to high and add the sliced chicken. Stir-fry until the chicken is browned and cooked through, approximately 5-7 minutes.
  • Add the sliced bell pepper and onion, cooking for another 3-4 minutes until the vegetables are tender but still crisp.
  • Stir in the soy sauce, oyster sauce (if using), and sugar. Mix well to coat all the ingredients evenly, cooking for an additional 2 minutes.
  • Remove from heat and fold in the fresh Thai basil leaves, allowing them to wilt slightly with the residual heat.
  • Serve the Thai Basil Chicken hot over a bed of jasmine rice.

Notes

Serve in a large bowl with a sprinkle of additional fresh basil on top and a side of lime wedges for added freshness.
Keyword chicken, quick meal, stir fry, Thai basil