Thai Basil Chicken: A Flavorful and Spicy Stir-Fry with Fresh Basil

If you’re craving bold, vibrant flavors, Thai Basil Chicken is the answer. This stir-fry combines tender chicken with fiery Thai bird’s eye chilies, fresh basil, and a tangy, savory sauce, creating a dish that’s both aromatic and full of heat. It’s quick, easy, and bursting with authentic Thai flavors, making it an irresistible dinner option for anyone who loves spice and fresh ingredients. Whether served over steamed rice or noodles, this Thai favorite is sure to impress.

Key Information

• Preparation Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Number of Servings: 4 servings
• Serving Size: 1 plate

Nutritional Information (Per Serving)

• Calories: 280 kcal
• Protein: 27g
• Carbohydrates: 10g
• Fat: 16g
• Sodium: 530mg
• Fiber: 1g
• Sugar: 3g

Note: This dish is a low-carb, high-protein option with a spicy kick. For those following a gluten-free diet, ensure your soy sauce is gluten-free.

Ingredients List

For the Chicken Stir-Fry:

• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced into strips or bite-sized pieces
• 1 tablespoon vegetable oil (or any neutral oil)
• 4 cloves garlic, minced
• 2-3 Thai bird’s eye chilies (adjust to your spice preference), sliced
• 1 small onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh Thai basil leaves, roughly chopped
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon sugar
• 1 tablespoon oyster sauce
• 1 tablespoon water (or chicken broth)
• Juice of 1 lime (optional, for a fresh tang)

Detailed Method of Preparation

1. Prepare the Ingredients:

• Thinly slice the chicken into strips or bite-sized pieces. Set aside.
• Mince the garlic, slice the bird’s eye chilies, and chop the basil leaves. Slice the onion and bell pepper into thin strips.

2. Cook the Chicken:

• Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the chicken in a single layer. Let it cook undisturbed for 2-3 minutes until lightly browned, then stir to cook the other side. Once the chicken is cooked through (about 5-7 minutes), transfer it to a plate and set aside.

3. Stir-Fry the Vegetables:

• In the same pan, add the minced garlic and sliced bird’s eye chilies. Stir-fry for 30 seconds until fragrant. Be careful not to burn the garlic.
• Add the sliced onion and red bell pepper. Stir-fry for another 2-3 minutes until they begin to soften but still have a bit of crunch.

4. Combine the Chicken and Sauce:

• Return the cooked chicken to the pan with the vegetables. Stir to combine.
• In a small bowl, whisk together the fish sauce, soy sauce, oyster sauce, sugar, and water (or broth). Pour this sauce over the chicken and vegetables, stirring to coat evenly.
• Stir-fry everything together for an additional 2 minutes, allowing the sauce to thicken slightly.

5. Add the Basil:

• Turn off the heat and add the fresh basil leaves. Stir to combine until the basil wilts and releases its aromatic fragrance.

6. Finish and Serve:

• If desired, squeeze fresh lime juice over the stir-fry for an added tang.
• Serve the Thai Basil Chicken hot, garnished with extra basil leaves, and pair it with steamed rice or noodles for a complete meal.

Tips for Culinary Success

• Adjust the Spice Level: Thai bird’s eye chilies are quite spicy, so adjust the number of chilies according to your heat tolerance. You can also remove the seeds for a milder heat.
• Use Fresh Basil: Fresh Thai basil is key to this recipe for its distinct, slightly peppery taste. If you can’t find Thai basil, you can use regular basil as a substitute, though the flavor will be slightly different.
• Make it Gluten-Free: Ensure that the soy sauce you use is gluten-free (tamari works well). Additionally, check that your oyster sauce is also gluten-free if necessary.
• Add More Vegetables: You can easily add other vegetables like zucchini, carrots, or baby corn for more color and texture.
• Meal Prep Tip: This dish keeps well in the fridge for up to 2 days, making it a great option for meal prep. Just reheat and enjoy!

Frequently Asked Questions (FAQs)

1. Can I use ground chicken instead of sliced chicken?
Yes! Ground chicken is a great alternative and will cook more quickly. Just make sure to cook it thoroughly and crumble it as it cooks.

2. What can I use instead of Thai bird’s eye chilies?
If you can’t find Thai bird’s eye chilies, you can substitute with red chili flakes or fresh jalapeños. Adjust the amount to your spice preference.

3. Can I make this dish ahead of time?
Yes, you can prepare this dish a few hours ahead of time. Store it in an airtight container in the fridge and reheat when you’re ready to serve.

4. Can I use a different protein?
Absolutely! This recipe works great with chicken, but you can easily swap it out for beef, pork, or tofu for a vegetarian version.

5. Can I add coconut milk to the sauce?
For a creamier version of this dish, you can add 1/4 cup of coconut milk to the sauce. This will add richness and balance the spiciness.

Thai Basil Chicken is the perfect blend of spicy, savory, and aromatic flavors. With tender chicken, crispy vegetables, and the signature fragrance of Thai basil, it’s a quick and satisfying dish that will transport you to the streets of Thailand with every bite. Whether you’re making it for a weeknight dinner or for a special occasion, this stir-fry is sure to be a crowd-pleaser. Give it a try and add a little spice to your life!