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- 1 pound chicken breast, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 Thai bird's eye chilies, sliced (adjust based on heat preference) - 1 red bell pepper, julienned - 1 cup green beans, trimmed and halved - 1 cup fresh basil leaves (Thai basil if available) - 3 tablespoons soy sauce - 2 tablespoons oyster sauce - 1 tablespoon fish sauce - 1 tablespoon sugar - Cooked jasmine rice, for serving - If you can't find Thai basil, try sweet basil or mint. They both add unique flavors. - Instead of chicken, you can use tofu, shrimp, or beef for different tastes. - For a healthier option, choose low-sodium soy sauce or coconut aminos to cut down on salt. - When choosing chicken, look for breast meat that is pink and firm. Avoid any that looks dull. - Select vegetables that are vibrant and crisp. For green beans, check for bright green color. - Fresh herbs should be fragrant. Look for basil with no wilting or brown spots for the best taste. {{ingredient_image_1}} Preparing the chicken Start with one pound of chicken breast. Thinly slice the chicken to help it cook evenly. Slicing the vegetables Next, slice the red bell pepper into thin strips. Trim and halve one cup of green beans. These veggies add color and crunch. Mixing the sauce In a small bowl, combine three tablespoons of soy sauce, two tablespoons of oyster sauce, one tablespoon of fish sauce, and one tablespoon of sugar. Mix until well combined. Heating the oil In a large pan or wok, heat two tablespoons of vegetable oil over medium-high heat. This helps the food cook quickly. Stir-frying techniques Add four cloves of minced garlic and two sliced Thai bird's eye chilies to the hot oil. Stir-fry for about 30 seconds until fragrant. Then, increase the heat to high. Combining ingredients Add the sliced chicken to the pan. Cook for about five to seven minutes until the chicken is browned and cooked through. Stir in the red bell pepper and green beans. Cook for another three to four minutes until the veggies are tender-crisp. Pour the sauce mixture over everything and stir to coat. Cook for one to two more minutes. Finally, fold in one cup of fresh basil leaves until just wilted. Garnishing with basil and lime Serve the Spicy Thai Basil Chicken hot over cooked jasmine rice. Garnish with extra fresh basil and a wedge of lime for a burst of flavor. Best side dishes This dish pairs well with steamed jasmine rice or a simple cucumber salad. These sides balance the spice. Serving styles You can serve it in a shallow bowl for a nice look. This makes your meal feel special and inviting. - Ideal cooking temperatures: Heat your pan over medium-high heat, then raise it to high for chicken. This cooks the chicken quickly and keeps it tender. - Maintaining the crunch in vegetables: Add bell peppers and green beans after the chicken is almost done. This way, they stay crisp and vibrant. - Balancing flavors in the sauce: Taste your sauce before adding it to the pan. Adjust the saltiness or sweetness to fit your taste. - Prepping ingredients in advance: Chop your veggies and slice the chicken before cooking. This saves time when you start cooking. - Using a high-powered wok: A wok heats quickly and cooks food evenly. This keeps everything from getting soggy. - Quick-cooking alternatives: Use pre-cooked chicken or frozen mixed veggies. This can cut down your cooking time significantly. - Overcooking the chicken: Cook the chicken just until it's no longer pink. Overcooked chicken turns tough and dry. - Mismatched ingredient ratios: Follow the recipe for sauce measurements. Too much sauce can overpower the dish. - Forgetting to add fresh basil: Stir in the basil at the end. This keeps its bright flavor and aroma fresh. Pro Tips Adjust the Heat: Feel free to modify the number of bird's eye chilies depending on your spice tolerance. Start with one and increase if you enjoy more heat! Use Fresh Ingredients: For the best flavor, always opt for fresh basil and crisp vegetables. Thai basil adds an authentic touch that enhances the dish. Marinate the Chicken: For deeper flavor, consider marinating the chicken in a mixture of soy sauce, garlic, and a touch of sugar for 15-30 minutes before cooking. Serve with Lime: A squeeze of lime juice over the finished dish adds brightness and balances the flavors beautifully, enhancing your dining experience. {{image_2}} You can make Spicy Thai Basil Chicken fit many diets. For a vegan option, use tofu instead of chicken. Firm tofu works best. Use soy sauce, mushrooms, and more vegetables to keep the flavors rich. For gluten-free variations, swap regular soy sauce for tamari. This works well and keeps the taste intact. You can also find gluten-free oyster sauce at many stores. If you are watching carbs, try cauliflower rice instead of jasmine rice. This change keeps the dish low-carb while still delicious. Want to spice things up more? Try using different chilies. Thai bird’s eye chilies are hot, but you can use jalapeños or serranos for a milder kick. This way, you control the heat. Adding more veggies can change the taste. Carrots, bell peppers, or snap peas add color and crunch. Mix and match what you have at home. Experimenting with herbs can also bring new flavors. Adding cilantro or mint can create a fresh twist. These herbs pair well with the basil for a unique taste. Spicy Thai Basil Chicken varies across Thailand. In some regions, they add more sauce. Others might use less chicken and more veggies. Each area has its own spin on this dish. Local ingredients also change the flavor. In coastal areas, you may find more seafood versions. Inland regions might use richer meats like pork. Different spices from regions add unique notes. For example, northern Thailand loves to use lemongrass. This brings an aromatic touch that brightens the dish. To keep your Spicy Thai Basil Chicken fresh, store leftovers in an airtight container. Place it in the fridge within two hours after cooking. It will stay good in the fridge for up to three days. If you want to keep it longer, freezing is a great option. Allow the dish to cool completely before transferring it to a freezer-safe container. Label it with the date. This dish can last in the freezer for about three months. When reheating, I suggest using a skillet over medium heat. This method helps keep the flavors intact. Add a splash of water or broth to prevent drying out. Stir frequently to heat evenly. You can also use a microwave, but be careful. Heat it in short bursts, stirring in between. This will help maintain moisture and flavor. In the fridge, Spicy Thai Basil Chicken lasts about three days. Always check for signs of spoilage before eating. If it smells off or looks discolored, it’s best to toss it. Freezing extends its shelf life to about three months. Just remember to label your container. This way, you can enjoy a quick meal later without worry. Spicy Thai Basil Chicken has a robust flavor. The chicken is tender and juicy. The sauce adds a salty, savory taste. You will also notice a hint of sweetness from the sugar. Fresh basil gives it a bright, herbal note. The chilies bring heat, but the dish balances well. Overall, it’s a mix of spicy, sweet, and savory that excites your taste buds. Yes, you can easily adjust the spice level. Start with fewer chilies or remove the seeds. You can add mild peppers like bell peppers for flavor without heat. Mixing in some sugar can help tone down the spice. If you want more flavor without heat, add extra basil. These tips will help you enjoy the dish without overwhelming heat. To make Spicy Thai Basil Chicken a full meal, serve it with sides. Jasmine rice is perfect to soak up the sauce. You can also add a simple salad for freshness. Steamed vegetables like broccoli or bok choy add nutrition. For a twist, serve it with spring rolls for a fun touch. These sides round out the meal and enhance the experience. This blog post covers everything you need to know about Spicy Thai Basil Chicken. We explored key ingredients, easy substitutions, and tips for picking fresh items. The step-by-step cooking guide ensures you achieve great results every time. I shared tips for perfect cooking and avoiding common mistakes. In the end, make this dish your own with variations and storage tips. Enjoy experimenting with flavors and ingredients to create meals perfect for your taste. Your cooking will shine with these insights. Remember, fresh ingredients lead to the best dishes!

Spicy Thai Basil Chicken

A flavorful and spicy chicken dish stir-fried with fresh basil and vegetables, served over jasmine rice.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 pound chicken breast, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 Thai bird's eye chilies sliced (adjust based on heat preference)
  • 1 red bell pepper julienned
  • 1 cup green beans, trimmed and halved
  • 1 cup fresh basil leaves (Thai basil if available)
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 serving cooked jasmine rice, for serving

Instructions
 

  • In a large pan or wok, heat the vegetable oil over medium-high heat.
  • Add the minced garlic and sliced chilies to the oil, stir-frying for about 30 seconds until fragrant.
  • Increase the heat to high and add the sliced chicken. Cook for about 5-7 minutes or until the chicken is cooked through and lightly browned.
  • Stir in the red bell pepper and green beans, cooking for an additional 3-4 minutes until the vegetables are tender-crisp.
  • In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar until well combined.
  • Pour the sauce mixture over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 1-2 minutes.
  • Remove the pan from heat and gently fold in the fresh basil leaves until just wilted.
  • Serve hot over a bowl of jasmine rice.

Notes

Serve the Spicy Thai Basil Chicken in a shallow bowl, garnished with additional fresh basil and a wedge of lime on the side for a burst of freshness.
Keyword chicken, spicy, stir fry, Thai basil