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- 1 lb (450g) boneless chicken breast, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, finely chopped - 1 red bell pepper, sliced into thin strips - 1 cup green beans, trimmed and cut into 1-inch pieces - 1 onion, sliced into wedges - 2 tablespoons fish sauce - 1 tablespoon soy sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar - 1 cup fresh Thai basil leaves The chicken is the star of this dish. Thin slices cook fast and stay juicy. Use boneless chicken breast for best results. The garlic and chilies add great flavor but can also bring heat. Adjust the amount of chilies based on your spice preference. The vegetables, like red bell pepper and green beans, add color and crunch. - Regular basil (if you can't find Thai basil) - Tofu or shrimp (as alternative proteins) If you don't have Thai basil, regular basil works in a pinch. It won't taste exactly the same but will still be tasty. For proteins, try using shrimp or tofu. They absorb flavors well and make nice substitutions. - Best sides: steamed broccoli, sautéed bok choy, or a simple salad - Recommended rice: jasmine rice for its fragrant taste Pair your spicy Thai basil chicken with steamed broccoli or sautéed bok choy for extra greens. A fresh salad also works well. Jasmine rice is the best choice here. Its fluffy texture complements the dish perfectly. {{ingredient_image_2}} - Preparing chicken and vegetables: Start by slicing the boneless chicken breast into thin strips. This helps the chicken cook evenly. Next, wash and chop your vegetables. Slice the red bell pepper into thin strips, and cut the onion into wedges. Trim the green beans and cut them into 1-inch pieces. Finally, mince the garlic and chop the Thai bird's eye chilies. Keep everything ready for quick cooking. - Making the sauce blend: In a small bowl, mix the fish sauce, soy sauce, oyster sauce, and sugar. Whisk them together until they blend well. This sauce adds a rich flavor to your dish. Set this aside for later. - Stir-frying technique: Heat 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat. Once the oil is hot, add the minced garlic and chopped chilies. Sauté for about 30 seconds. This will release a fragrant aroma. Then, add the sliced chicken to the pan. Stir-fry for 5 to 7 minutes. Make sure to keep stirring so the chicken cooks all the way through. It should be no longer pink. - Ensuring perfect doneness: After the chicken is cooked, toss in the onion, red bell pepper, and green beans. Stir-fry for another 3 to 4 minutes. You want the veggies to be bright and slightly tender. This keeps them crunchy and fresh. Pour your sauce mixture over the stir-fried chicken and vegetables. Toss everything to coat well. Let it cook for an extra 2 minutes. This helps the flavors mix together. - Incorporating basil: Remove the pan from heat. Gently fold in the fresh Thai basil leaves. Stir just until the basil wilts, which takes about a minute. The heat will release its lovely aroma. - Serving tips for presentation: Serve the spicy Thai basil chicken over warm jasmine rice. For a beautiful touch, garnish with extra Thai basil leaves and slices of fresh chili. You can also add lime wedges on the side. This adds a zesty kick to your dish. Enjoy your colorful and tasty meal! Fresh ingredients matter a lot in this dish. Use fresh Thai basil for the best taste. It has a unique aroma that dried herbs can't match. Fresh chili peppers add heat and flavor. You can adjust spice levels by choosing fewer or more chilies. Start with two if you prefer milder heat. Use a wok or a large pan for even cooking. A wok heats quickly and cooks food fast. Keep your heat high while stir-frying. This helps to lock in flavors and keep chicken juicy. Aim for five to seven minutes for the chicken. The vegetables need three to four minutes to stay crunchy. If your sauce tastes too salty, add a splash of water. This helps balance the flavor. For bland sauce, mix in more soy sauce or fish sauce. You can also add a bit more sugar to enhance sweetness. If it's too spicy, add coconut milk for creaminess and to cool it down. Pro Tips Use Fresh Ingredients: Fresh Thai basil and crisp vegetables enhance the flavor and texture of your stir-fry, making it vibrant and delicious. Control the Spice Level: Adjust the number of Thai bird's eye chilies based on your heat preference, or use milder peppers if you enjoy less spice. Don't Overcook the Chicken: Stir-fry the chicken until just cooked through to keep it juicy and tender. Overcooking can make it dry and tough. Garnish for Presentation: Add extra Thai basil leaves and lime wedges when serving for a visually appealing dish and a fresh burst of flavor. {{image_4}} You can switch the chicken for other proteins. Tofu is a great choice for a vegetarian meal. Just press it to remove excess water and cut it into cubes. Shrimp also works well. Cook it until it turns pink and firm. You can even use ground meat like beef or pork. Cook it thoroughly, breaking it apart as it browns. For a plant-based version, use tofu or tempeh. Both soak up flavors well. Adjust flavors by adding more soy sauce or a dash of lime juice. You can also use mushrooms for a meaty texture. Mix in extra veggies like carrots or bell peppers. This adds color and nutrition. Try different spices to give your dish a new twist. For a Indian flair, add garam masala or cumin. A Mexican spin could use jalapeños and cilantro. You can swap Thai basil with mint or cilantro for a fresh taste. Get creative with your ingredients and make this dish your own! - Refrigeration tips: Store your spicy Thai basil chicken in an airtight container. It stays fresh for up to three days. Make sure it cools completely before sealing. This helps keep the moisture inside without making it soggy. - Freezing options: You can freeze leftovers, too. Place it in a freezer-safe container. It lasts for about one month. Just remember to divide it into smaller portions for quicker thawing. - Best methods to retain flavor: Reheat in a skillet over medium heat. Add a splash of water or oil to keep it moist. Stir often for even heating. This method keeps the flavors fresh and vibrant. - Avoiding sogginess: Avoid using the microwave if you can. If you must, use a microwave-safe dish. Cover loosely to prevent steam build-up, which can make it soggy. - Guidelines for freshness: Always check for freshness. If stored properly in the fridge, consume within three days. In the freezer, aim to eat it within one month. - Signs of spoilage: Look for off smells or changes in color. If the chicken has a slimy texture, it’s best to discard it. Trust your senses; they guide you well with food safety. Spicy Thai basil chicken is a popular Thai dish. It features chicken stir-fried with fresh Thai basil and spicy chilies. The dish has a rich, savory flavor that comes from fish sauce and oyster sauce. It is quick to make and full of vibrant colors and textures. Culturally, this dish represents the bold flavors of Thai cuisine. It highlights the use of fresh herbs and spices. Eating spicy Thai basil chicken connects you to the warm, lively street food culture of Thailand. Yes, you can easily adjust the heat level. To make it less spicy, use fewer bird's eye chilies. You can also remove the seeds for a milder taste. Try using sweet bell peppers or a pinch of black pepper as alternatives. These options will add flavor without the heat. You can serve spicy Thai basil chicken with jasmine rice. The rice absorbs the tasty sauce and balances the spice. For sides, consider fresh spring rolls or a light cucumber salad. These dishes add crunch and freshness, making your meal complete. In this post, I covered every aspect of making Spicy Thai Basil Chicken. You learned about the key ingredients, preparation steps, and cooking techniques. I provided tips for authentic flavors and shared variations, including vegetarian options. Cooking can be fun and rewarding. With the right tools and fresh ingredients, you will create a delicious meal. Follow these steps, and enjoy serving this dish. Happy cooking!

Spicy Thai Basil Chicken Stir-Fry

A flavorful stir-fry featuring tender chicken, vibrant vegetables, and aromatic Thai basil, perfect served over jasmine rice.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 lb boneless chicken breast, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2-3 units Thai bird's eye chilies, finely chopped
  • 1 unit red bell pepper, sliced into thin strips
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 1 unit onion, sliced into wedges
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 1 cup fresh Thai basil leaves
  • 1 serving cooked jasmine rice, for serving

Instructions
 

  • In a large pan or wok, heat the vegetable oil over medium-high heat until shimmering. Add the minced garlic and finely chopped chilies, sautéing for about 30 seconds until fragrant.
  • Add the thinly sliced chicken to the pan. Stir-fry for approximately 5-7 minutes, stirring frequently, until the chicken is cooked through and no longer pink in the center.
  • Incorporate the sliced onion, red bell pepper, and green beans into the pan. Continue to stir-fry for an additional 3-4 minutes until the vegetables are bright and tender-crisp.
  • In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, and sugar until well combined. Pour this sauce mixture over the stir-fried chicken and vegetables, tossing everything together and letting it cook for an extra 2 minutes.
  • Remove the pan from heat and gently fold in the fresh Thai basil leaves. Stir just until the basil has wilted.
  • Spoon the spicy Thai basil chicken over a generous serving of warm jasmine rice.

Notes

For a stunning presentation, serve the stir-fry on a vibrant, shallow plate. Garnish with additional Thai basil leaves and slices of fresh chili. Lime wedges on the side add a refreshing zesty kick!
Keyword chicken, spicy, stir fry, Thai basil