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To make Spicy Thai Basil Chicken, gather these key ingredients: - 1 lb (450g) boneless chicken thigh, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, sliced (adjust to taste) - 1 red bell pepper, sliced - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom stir-fry sauce for a vegetarian option) - 1 tablespoon fish sauce (optional) - 1 teaspoon sugar - Cooked jasmine rice for serving You can swap some ingredients if needed. Here are a few ideas: - Chicken thighs can be replaced with chicken breast for a leaner option. - Use tofu instead of chicken for a vegetarian dish. - If you can't find Thai bird's eye chilies, use jalapeños for heat. - Substitute vegetable oil with coconut oil for added flavor. - If you prefer a soy-free option, try using coconut aminos in place of soy sauce. Fresh ingredients make a big difference in this dish. Here are some tips to keep in mind: - Buy chicken that feels firm and has a fresh smell. - Look for bright green Thai basil with no brown spots. - Choose bell peppers that are firm and shiny. - Store fresh herbs in a glass of water or wrap in a damp paper towel. - Use fresh garlic for the best flavor; avoid pre-minced garlic. By following these tips, you'll ensure your Spicy Thai Basil Chicken is full of vibrant flavors and fresh aromas. Enjoy cooking! {{ingredient_image_1}} Gather your ingredients first. You need: - 1 lb (450g) boneless chicken thigh, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, sliced (adjust to taste) - 1 red bell pepper, sliced - 1 cup fresh Thai basil leaves - 2 tablespoons soy sauce - 1 tablespoon oyster sauce (or mushroom stir-fry sauce for a vegetarian option) - 1 tablespoon fish sauce (optional) - 1 teaspoon sugar - Cooked jasmine rice for serving Make sure to wash and slice everything. This way, cooking will go smoothly. 1. Heat the oil: Start by heating the vegetable oil in a large skillet or wok over medium-high heat. Make sure the oil is hot enough to cook well. 2. Cook garlic and chilies: Add the minced garlic and sliced chilies. Stir-fry for about 30 seconds. You want the garlic to smell good but not burn. 3. Add chicken: Raise the heat to high. Then, add the sliced chicken thighs. Stir-fry for about 5-7 minutes. Cook until the chicken is golden brown and fully cooked. 4. Add bell pepper: Toss in the sliced red bell pepper. Stir-fry for another 2-3 minutes. The pepper should soften a bit but stay crisp. 5. Mix sauce: In a small bowl, mix the soy sauce, oyster sauce, fish sauce (if using), and sugar. Pour this sauce over the chicken and veggies. Stir well to coat everything. 6. Add basil: Finally, add the fresh Thai basil leaves. Stir-fry for about one minute. The basil should wilt and release its nice aroma. 7. Serve: Remove from heat. Serve hot over jasmine rice. For a nice touch, garnish with extra basil leaves. You can also add lime wedges on the side. This adds a fresh taste. Serve in a large bowl or on individual plates. Enjoy your meal with family or friends! To kick up the heat in your Spicy Thai Basil Chicken, use more bird's eye chilies. These small chilies pack a punch. Slice them thinly and add them earlier in the cooking. You can also add a splash of chili oil at the end. This gives a nice finish and extra spice. If you love heat, try adding fresh jalapeños or a pinch of red pepper flakes. For great texture, make sure not to overcook the chicken. Stir-fry it just until golden and cooked through. This keeps it juicy. Use fresh Thai basil for the best flavor. Add it at the end of cooking to keep its aroma. Mixing in a bit of sugar balances the heat and salt. This creates a well-rounded dish that you’ll love. One common mistake is using too much sauce. This can make the dish soggy. Stick to the recommended amounts for a balanced taste. Another mistake is not heating the oil enough. If the oil isn’t hot, the chicken won’t sear well. Lastly, don’t skip the garlic. It adds a wonderful flavor base. Pro Tips Adjust the Heat: If you prefer a milder dish, reduce the number of bird's eye chilies or deseed them before adding to the pan. Flavor Boost: For an extra layer of flavor, marinate the chicken in soy sauce, garlic, and a pinch of sugar for 15-30 minutes before cooking. Fresh Basil: Use fresh Thai basil for the best aroma and taste; avoid dried basil as it won’t provide the same flavor profile. Rice Perfection: Cook jasmine rice with a bit of coconut milk for a creamy texture that complements the spiciness of the chicken. {{image_2}} If you want a vegetarian or vegan dish, swap the chicken for tofu. Use firm tofu for the best texture. Press the tofu to remove extra water, then cube it. Stir-fry the tofu just like you would the chicken. You can also use mushrooms or tempeh for a different flavor. Replace oyster sauce with a mushroom stir-fry sauce. This keeps the dish tasty and plant-based. You can easily switch chicken for turkey or beef. Thinly slice turkey thigh or beef sirloin for a great result. Cook them the same way as chicken. The turkey may need a bit less time since it cooks faster. Beef adds a nice richness, so adjust your cooking times accordingly. Make sure to check for doneness to stay safe. Get creative with your veggies! You can add snap peas, zucchini, or carrots for more color and crunch. Broccoli or green beans also work well. Slice them thinly so they cook fast. Add them at the same time as the red bell pepper. This way, they will be tender but still crisp. Enjoy the extra flavors and nutrients they bring! After enjoying your spicy Thai basil chicken, let leftovers cool. Place them in an airtight container. Store in the fridge for up to three days. This keeps the flavors fresh and tasty. To reheat, use a skillet over medium heat. Add a splash of water or oil to prevent sticking. Stir often until the chicken is hot. You can also use the microwave. Heat on medium for 1-2 minutes. Always check the temperature before serving. If you want to save some for later, freezing works great. Let the chicken cool completely. Place it in a freezer-safe bag or container. It will stay good for up to three months. When ready to eat, thaw overnight in the fridge. Then reheat using the steps above. Yes, you can use regular basil. However, it will change the taste. Thai basil has a unique flavor. It is more spicy and has a hint of anise. If you can't find Thai basil, regular basil works. But expect a milder dish. This dish pairs well with jasmine rice. The rice absorbs the flavors. You can also serve it with a side of fresh veggies. Sliced cucumbers or a simple salad work well. For extra flavor, add lime wedges. They give a nice tang to the meal. Yes, Spicy Thai Basil Chicken can be gluten-free. Just ensure you use gluten-free soy sauce. Regular soy sauce contains gluten. Most other ingredients are gluten-free. Always check labels if you have allergies. Enjoy this tasty dish without worry! We covered the key ingredients for Spicy Thai Basil Chicken, including some swaps and tips for freshness. I shared step-by-step cooking instructions, making it easy to follow. I also offered tips to spice up the dish and avoid common mistakes. You can explore variations to fit your diet. Lastly, I discussed how to store leftovers and reheating tips. With these insights, you can now create a delicious meal that suits your taste. Enjoy your cooking journey!

Spicy Thai Basil Chicken

A flavorful and spicy stir-fry featuring chicken, fresh Thai basil, and a mix of savory sauces.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless chicken thigh, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2-3 pieces Thai bird's eye chilies, sliced
  • 1 piece red bell pepper, sliced
  • 1 cup fresh Thai basil leaves
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • to taste cooked jasmine rice for serving

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the minced garlic and sliced bird's eye chilies, and stir-fry for about 30 seconds or until fragrant.
  • Increase the heat to high and add the sliced chicken thighs. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and golden brown.
  • Add the sliced red bell pepper to the pan and stir-fry for another 2-3 minutes until slightly softened.
  • In a small bowl, mix together the soy sauce, oyster sauce, fish sauce (if using), and sugar. Pour the sauce over the chicken and veggies, stirring well to combine.
  • Add the fresh Thai basil leaves and stir-fry for another minute until the basil is wilted and fragrant.
  • Remove from heat and serve hot over a bed of jasmine rice.

Notes

Garnish with extra basil leaves and a side of lime wedges for a burst of freshness. Serve in a large bowl or individual plates for an appealing family-style presentation.
Keyword chicken, spicy, stir fry, Thai basil