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- 1 lb boneless, skinless chicken thighs, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 red chilies, sliced (adjust to taste) - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon fish sauce - 1 teaspoon sugar - 1 bell pepper (any color), sliced - Cooked jasmine rice, for serving - Lime wedges, for garnish When making Minute Thai Basil Chicken, start with fresh chicken. I prefer using boneless, skinless thighs. They stay juicy and tender. Slice them thin so they cook quickly. Next, add in your vegetables. Garlic is key for flavor. Mince it finely to release its oils. Red chilies bring heat and color. Adjust the amount to fit your taste. Bell peppers add crunch and sweetness. You can use any color you like. For your sauces, soy sauce and fish sauce are vital. They add depth and umami. A touch of sugar balances the saltiness. This mix makes the dish vibrant and rich. Don't forget the Thai basil! It gives the dish its name and unique flavor. You can find it in most grocery stores. Lastly, serve the chicken over fluffy jasmine rice. This helps soak up the delicious sauce. Garnish with fresh lime wedges for a zesty kick. Marinating the Chicken Start by slicing the chicken thighs thinly. In a bowl, mix soy sauce, fish sauce, and sugar. Add the chicken to this mix. Let it marinate for about 10 minutes. This step adds flavor and makes the chicken tender. Preparing the Other Ingredients While the chicken marinates, gather your other ingredients. Slice the bell pepper and mince the garlic. Also, prepare the chilies by slicing them. Have the Thai basil leaves ready. This makes cooking faster and easier. Cooking Setup Choose a large skillet or wok for cooking. Make sure it is clean and dry. Place it on the stove and get it ready for heating. This way, you can cook your dish evenly. Sautéing Garlic and Chilies Turn the heat to medium-high. Add vegetable oil to the skillet. Once the oil shimmers, add the minced garlic and sliced chilies. Stir them for about 30 seconds. This step makes your kitchen smell amazing! Stir-Frying the Chicken Raise the heat to high. Add the marinated chicken to the skillet. Stir-fry for 5 to 7 minutes. Cook until the chicken is brown and fully cooked. Keep stirring to avoid sticking. Adding Vegetables and Basil Next, toss in the sliced bell peppers. Stir-fry them for another 2 to 3 minutes. They should be tender but still a bit crisp. Remove the skillet from the heat. Add the fresh Thai basil leaves last. The heat will wilt them just right. Serving with Rice Scoop the Thai basil chicken over a bed of cooked jasmine rice. The rice absorbs all the great flavors from the chicken. Garnishing Tips For a nice touch, add lime wedges on the side. You can also sprinkle fresh basil leaves on top. This adds color and freshness to your dish. Enjoy your meal! - Best Pan for Stir-frying A wide, heavy skillet or a wok works best. The shape helps heat the food evenly. This pan can hold high heat, which is key for a good stir-fry. - Controlling Heat Levels Start with medium-high heat for the oil. Once the garlic and chilies are in, increase the heat. This helps cook the chicken quickly and keeps it juicy. - Preventing Overcooking Stir the chicken constantly. This way, it cooks evenly. Remove it from the heat once it turns golden brown. Overcooking makes the chicken tough. - Adjusting Spice Levels Use fewer red chilies if you prefer less heat. You can also remove the seeds for a milder taste. Taste as you cook to find your perfect spice level. - Using Fresh Ingredients Fresh garlic and Thai basil make a big difference. They add bright flavors that dried herbs can't match. Always choose the freshest produce you can find. - Experimenting with Herbs Try adding cilantro or mint for a twist. These herbs can change the flavor profile. Mix and match to discover new favorites. {{image_2}} Substituting Chicken You can easily swap chicken for other meats. Try pork or beef for a new taste. Thinly slice your choice and marinate it just like the chicken. Plant-based Alternatives If you prefer a plant-based meal, use tofu or tempeh. Cube firm tofu and marinate it as well. Cook it until golden and crispy for great texture. Making it Milder To make this dish milder, reduce the red chilies. You can leave them out entirely if you want. Add a hint of sweetness with extra sugar to balance the flavors. Adding Extra Heat If you like heat, use more red chilies or add hot sauce. You might also try fresh jalapeños or a dash of chili flakes for extra kick. Other Vegetables to Consider Feel free to add more veggies! Broccoli, snap peas, or carrots work well. Just chop them into bite-sized pieces and toss them in while cooking. Seasonal Variations Use seasonal veggies for freshness. In the spring, try asparagus or green beans. In the fall, add squash or pumpkin. This keeps your dish exciting all year round! To keep your Minute Thai Basil Chicken fresh, store it in an airtight container. Make sure to let it cool to room temperature before sealing. This helps prevent condensation, which can make the chicken soggy. In the fridge, your dish will last for about three to four days. For longer storage, you can freeze Minute Thai Basil Chicken. Place it in a freezer-safe container or bag. Remove as much air as possible to avoid freezer burn. This dish can be frozen for up to three months. To thaw, move the container to the fridge a day before you plan to eat it. If you need it faster, use the microwave’s defrost setting. Just be careful not to start cooking it. After thawing, reheat in a skillet over low heat until warm. Can I make this dish ahead of time? Yes, you can make this dish ahead of time. Cook the chicken and store it in the fridge. Reheat it when you are ready to eat. The flavors will still be great! What can I substitute for Thai basil? If you can’t find Thai basil, you can use sweet basil. It has a different flavor but will still work. Other options include mint or even cilantro. Each herb brings its own twist. How can I make this dish spicier? To make this dish spicier, add more red chilies. You can also use chili paste or hot sauce. Start with a little, and taste as you go. Adjust until it’s just right for you. What’s the best type of chicken to use? I recommend boneless, skinless chicken thighs. They are juicy and tender, perfect for stir-frying. You can also use chicken breast if you prefer leaner meat. Can I use pre-cooked chicken? Yes, you can use pre-cooked chicken. Just add it at the end of cooking. Heat it through with the other ingredients. This saves time and still tastes good. How do I store leftovers? Store leftovers in an airtight container. Keep them in the fridge for up to 3 days. You can also freeze them for longer storage. Just thaw and reheat before serving. In this blog post, we explored key ingredients and steps for a delicious dish. We covered marinating chicken, sautéing garlic, and serving with rice. Don't forget the tips for perfecting flavor and technique. Experiment with different proteins and vegetables for variety. Proper storage extends the dish's life, and we answered your common questions. With these insights, you can create a tasty meal that's sure to impress. Enjoy the cooking journey and have fun in the kitchen!

Minute Thai Basil Chicken

Spice up your dinner with this quick and zesty Thai basil chicken recipe that's packed with flavor! In just 25 minutes, you can create a delicious meal using boneless chicken, fresh Thai basil, garlic, and vibrant bell peppers. Perfect for a busy weeknight, this dish pairs beautifully with jasmine rice. Ready to impress your taste buds? Click through to discover the full recipe and bring a taste of Thailand to your kitchen!
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Ingredients
  

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

2 tablespoons vegetable oil

4 cloves garlic, minced

2 red chilies, sliced (adjust to taste)

1 cup fresh Thai basil leaves

2 tablespoons soy sauce

1 tablespoon fish sauce

1 teaspoon sugar

1 bell pepper (any color), sliced

Cooked jasmine rice, for serving

Lime wedges, for garnish

Instructions
 

Prep the Chicken: In a mixing bowl, coat the sliced chicken thighs evenly with soy sauce, fish sauce, and sugar. Let it marinate for about 10 minutes while you prepare the other ingredients.

    Heat the Oil: In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering.

      Sauté Garlic & Chilies: Add the minced garlic and sliced red chilies to the pan, stirring constantly for about 30 seconds, until fragrant (be cautious not to burn the garlic).

        Cook the Chicken: Increase the heat to high, add the marinated chicken into the skillet. Stir-fry for about 5-7 minutes until the chicken is cooked through and lightly browned.

          Add Bell Peppers: Toss in the sliced bell pepper and stir-fry for an additional 2-3 minutes until the bell peppers are tender, yet still crisp.

            Incorporate Basil: Remove the skillet from the heat and mix in the fresh Thai basil leaves. The residual heat will wilt the basil slightly.

              Serve: Plate the Thai basil chicken over a bed of cooked jasmine rice. Garnish with lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings

                  - Presentation Tips: Serve the dish in vibrant-colored bowls, garnished with fresh basil leaves and lime wedges to enhance the colorful appeal.