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To make Thai Basil Chicken, gather these main ingredients: - 500g chicken breast, thinly sliced - 1 tablespoon vegetable oil - 4 cloves garlic, minced - 2-3 bird's eye chilies, chopped (adjust to taste) - 1 red bell pepper, sliced - 1 onion, sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or soy sauce for a vegetarian version) - 1 tablespoon fish sauce (or soy sauce for a vegetarian version) - 1 teaspoon sugar - 1 cup fresh Thai basil leaves - Salt and pepper to taste These ingredients create a balance of flavors. The chicken gives protein, while the chilies add heat. The garlic brings aroma, and the basil offers a fresh taste. Feel free to add or change some ingredients to fit your taste: - Add broccoli or snap peas for extra crunch. - Use tofu instead of chicken for a vegetarian dish. - Try adding a splash of lime juice for tanginess. These options let you make the dish your own while keeping the core flavors intact. Finding authentic Thai ingredients can enhance your dish. Here are some tips: - Visit Asian grocery stores for fresh Thai basil and bird's eye chilies. - Look for sauces labeled "Thai" for the best flavor. - Consider growing your own Thai basil at home. It's easy and fresh! Using the right ingredients makes a big difference in your Thai Basil Chicken. You’ll taste the love and care in each bite! {{ingredient_image_1}} Start by gathering your ingredients. You need: - 500g chicken breast, thinly sliced - 1 tablespoon vegetable oil - 4 cloves garlic, minced - 2-3 bird's eye chilies, chopped (adjust to taste) - 1 red bell pepper, sliced - 1 onion, sliced - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or soy sauce for a vegetarian version) - 1 tablespoon fish sauce (or soy sauce for a vegetarian version) - 1 teaspoon sugar - 1 cup fresh Thai basil leaves - Salt and pepper to taste Make sure to slice the chicken thinly. This helps it cook faster. Mince the garlic finely. Chop the chilies based on how spicy you want it. Slice the bell pepper and onion evenly for good cooking. Heat the vegetable oil in a large pan or wok over medium-high heat. Add the minced garlic and chopped chilies. Stir-fry these for about 30 seconds. You want to smell the garlic and chilies. Next, raise the heat to high. Add your sliced chicken breast. Stir-fry this until the chicken turns white, about 3 to 5 minutes. Once the chicken is cooked, add the sliced onion and red bell pepper. Stir-fry for another 2 minutes. The veggies should be a bit soft but still crisp. In a small bowl, mix soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the chicken and veggies. Stir well to coat everything. Cook for another 2 minutes so the sauce thickens slightly. Turn off the heat and add the fresh Thai basil leaves. Mix until they wilt. This will give your dish an amazing aroma. Finally, season with salt and pepper to taste. Serve the Thai Basil Chicken over jasmine rice. For a nice touch, garnish with more basil and a slice of lime. Enjoy your meal! When making Thai Basil Chicken, avoid overcooking the chicken. Cook it just until it turns white. If you cook it too long, it becomes dry. Another mistake is not using enough basil. Fresh basil gives the dish its special flavor. Lastly, don’t skip the garlic. It adds a rich taste that you want. To control the spice, start with fewer chilies. You can always add more later. If the dish is too spicy, mix in some sugar. This helps balance the heat. You can also serve it with extra rice. Rice absorbs spice and makes it milder. Heat your pan before adding oil. A hot pan helps achieve that lovely sear. Stir-fry quickly to keep the veggies crunchy. Don’t overcrowd the pan; cook in batches if needed. This helps everything cook evenly. Lastly, add sauces at the end. This keeps the flavors bright and fresh. Pro Tips Adjust Spice Level: If you prefer a milder dish, reduce the number of bird's eye chilies or remove the seeds before chopping. Fresh Basil Addition: Add the Thai basil at the last minute to preserve its vibrant flavor and color. Alternative Proteins: This recipe works well with tofu, shrimp, or beef for a different twist on the classic. Perfect Rice Pairing: Serve the dish over jasmine rice for authenticity, or use cauliflower rice for a low-carb option. {{image_2}} You can easily make a vegetarian version of Thai Basil Chicken. Simply swap out the chicken for tofu or tempeh. Both options soak up flavors well. Use firm tofu for the best texture. Cut it into small cubes and stir-fry until golden. Replace fish sauce and oyster sauce with soy sauce. This keeps the dish tasty and meat-free. If you want to change proteins, try shrimp or beef. Shrimp cooks quickly and adds a nice seafood taste. Slice beef thinly for fast cooking. Stir-fry either option just like chicken. You will still want to keep the garlic and chilies for flavor. Each protein gives a unique twist to the same great dish. You can add many vegetables to your Thai Basil Chicken. Carrots, snap peas, or broccoli work well. Slice them thin so they cook fast. You can also add mushrooms for an earthy flavor. The more colors and textures, the better it looks and tastes. Customize this dish based on your favorite veggies. After you enjoy your Thai Basil Chicken, let it cool to room temperature. Place the leftovers in an airtight container. This keeps the flavors fresh. You can store it in the fridge for up to three days. If you want to enjoy it later, freezing is a great option. To reheat, use the stovetop or microwave. For the stovetop, heat a pan over medium heat. Add a splash of water or oil to keep it moist. Stir the chicken until it's hot. If using the microwave, cover the bowl with a lid. Heat in short bursts of 30 seconds, stirring in between. This prevents it from drying out. To freeze, start by portioning the Thai Basil Chicken into smaller containers. Make sure to leave some space at the top for expansion. Label each container with the date. This helps you keep track of freshness. You can freeze it for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Then, reheat using the stovetop or microwave as mentioned before. The best type of chicken for Thai Basil Chicken is chicken breast. It cooks fast and stays tender. You can also use thighs if you want more flavor. Just slice the meat thinly for even cooking. Yes, you can make Thai Basil Chicken ahead of time. Just cook it as normal and cool it down. Store it in an airtight container in the fridge. It will stay fresh for about three days. When you want to eat it, reheat it in a pan over medium heat. Add a little water to keep it moist. If you can’t find Thai basil, look for it in Asian markets. They often have fresh herbs. If you can’t find it, you can use regular basil. It will change the flavor but still taste good. You can also grow your own Thai basil at home if you have space. Thai Basil Chicken is a quick and tasty dish. You learned about the main and optional ingredients, how to prepare and cook it, and tips to avoid common mistakes. We explored variations, storage methods, and answered essential FAQs. To sum up, with fresh ingredients and careful cooking, you can enjoy a delightful meal. Feel free to customize it to suit your taste. Try this dish tonight and enjoy the bold flavors of Thailand!

Thai Basil Chicken Delight

A flavorful stir-fry featuring chicken, fresh Thai basil, and a spicy sauce.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 500 g chicken breast, thinly sliced
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 2 number bird's eye chilies, chopped (adjust to taste)
  • 1 number red bell pepper, sliced
  • 1 number onion, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce (or soy sauce for a vegetarian version)
  • 1 tablespoon fish sauce (or soy sauce for a vegetarian version)
  • 1 teaspoon sugar
  • 1 cup fresh Thai basil leaves
  • to taste salt and pepper

Instructions
 

  • Heat the vegetable oil in a large pan or wok over medium-high heat.
  • Add the minced garlic and chilies, and stir-fry for about 30 seconds, or until fragrant.
  • Increase the heat to high and add the sliced chicken breast. Stir-fry until the chicken is no longer pink, about 3-5 minutes.
  • Add the sliced onion and red bell pepper to the pan. Stir-fry for an additional 2 minutes until the vegetables are slightly softened.
  • In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the chicken and vegetables, stirring to coat everything evenly.
  • Cook for another 2 minutes, allowing the sauce to thicken slightly.
  • Remove from heat and stir in the fresh Thai basil leaves, mixing until they wilt.
  • Season with salt and pepper to taste.

Notes

Serve over jasmine rice with lime for added freshness.
Keyword basil, chicken, stir fry, Thai cuisine