Go Back
- 1 lb chicken breast, sliced thinly - 2 cups fresh Thai basil leaves - 1 red bell pepper, sliced - 4 cloves garlic, minced - 2 shallots, thinly sliced - 2-3 Thai bird chilies, finely chopped - 1 cup green beans, trimmed and cut in half In this recipe, chicken breast is key. It cooks quickly and stays juicy. Thai basil adds a unique, aromatic flavor. The fresh vegetables bring color and crunch to the dish. - 2 tablespoons soy sauce - 1 tablespoon fish sauce - 1 tablespoon oyster sauce (optional) - 1 teaspoon sugar - Salt and pepper to taste Sauces and seasonings make this dish shine. Soy sauce gives that umami kick. Fish sauce adds depth, while oyster sauce (if you choose) enhances the flavor. Adjust the sugar for balance, and don’t forget the salt and pepper. - Jasmine rice or steamed rice - Additional basil leaves for garnish - Lime wedges on the side Serving Thai Basil Chicken over jasmine rice is a must. It soaks up the sauce well. A few extra basil leaves on top brighten the dish. A lime wedge adds a burst of freshness. For a truly delightful meal, serve it hot and enjoy! This is just one way to savor the Full Recipe. First, gather all your ingredients. For this dish, you need chicken, vegetables, and sauces. - Chicken: Use 1 pound of chicken breast. Slice it thinly for quick cooking. - Vegetables: Prepare 4 cloves of minced garlic, 2 shallots thinly sliced, 1 red bell pepper sliced, and 1 cup of green beans trimmed and cut in half. - Chilies: Use 2-3 Thai bird chilies, chopped finely. Adjust the amount to control spiciness. - Thai Basil: Grab 2 cups of fresh Thai basil leaves. This gives the dish its unique flavor. Now, combine the sauces. In a small bowl, mix together 2 tablespoons of soy sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. If you like, add 1 tablespoon of oyster sauce for extra depth. Set this mixture aside for later. Get your skillet or wok ready. Heat 2 tablespoons of vegetable oil over medium-high heat. Add the minced garlic and shallots. Sauté them for about 1 minute until they smell great. Next, add the chicken slices to the hot skillet. Stir-fry the chicken for about 5 to 7 minutes. Look for a nice golden brown color and make sure it’s cooked through. Once the chicken is done, toss in the chopped chilies and sliced bell pepper. Stir-fry for another 2 to 3 minutes until the peppers become tender. Now, stir in the green beans. Cook them for about 2 more minutes. This keeps them crisp and bright. It's time to add the sauce! Pour the sauce mixture over the chicken and vegetables. Toss everything together so that all the pieces are nicely coated. After that, remove the skillet from the heat. Fold in the fresh Thai basil leaves. The heat will wilt them just right. Finally, taste your dish. Adjust the seasoning with salt and pepper to suit your taste. Enjoy your flavorful Thai Basil Chicken! For the complete cooking instructions, check out the Full Recipe. For the best flavor in Thai Basil Chicken, marination is key. I suggest marinating the chicken for at least 30 minutes. Use soy sauce, a pinch of sugar, and a splash of fish sauce. This mix will add depth and tenderness to the meat. If you love heat, adjust the spice level to your taste. Start with one chili for mild heat. Add more chilies if you want it spicier. Remember, you can always add heat, but you can’t take it away! Using the right cookware makes a big difference. I recommend a large skillet or a wok for even cooking. This equipment helps get that nice stir-fry flavor. Non-stick pans also work well, but avoid using metal utensils to prevent scratches. Essential utensils include a wooden spoon for stirring and a knife for chopping. A good cutting board is a must too. You want to keep your workspace safe and efficient. Serving styles can elevate your dish. I love plating Thai Basil Chicken over a fluffy bed of jasmine rice. This adds a beautiful contrast. For garnishing, fresh Thai basil leaves work well. You can also add lime wedges on the side for a zesty touch. A sprinkle of sliced red bell pepper can add color and freshness. For the full recipe, check out the details on how to make this delicious dish! {{image_2}} You can switch up the protein in Thai Basil Chicken. Shrimp is a tasty choice. It cooks quickly and pairs well with the sauce. Simply sauté the shrimp until they turn pink. Tofu is another great option for a vegetarian dish. Use firm tofu for the best texture. Cut it into cubes and sauté until golden brown. This adds protein and makes the dish filling without meat. Feel free to mix in different veggies. Broccoli and snap peas add crunch and color. You can also try mushrooms for a meaty texture. Seasonal vegetables work well too! In summer, use zucchini or bell peppers. In fall, consider adding carrots or butternut squash. These veggies bring new flavors and keep the dish fresh. Get creative with sauces! You can try teriyaki sauce for a sweeter taste. Hoisin sauce adds depth and sweetness too. If you want more heat, add chili garlic sauce. It gives a spicy kick that pairs well with the fresh basil. Experiment with these options to find your favorite flavor. Store your leftover Thai Basil Chicken in an airtight container. This keeps it fresh and tasty. Let the dish cool for a bit before sealing it. This helps avoid condensation, which can make it soggy. You can keep it in the fridge for up to three days. When it's time to enjoy your leftovers, there are a few ways to reheat them. You can use the microwave, but I suggest a skillet for best results. Heat the skillet over medium heat and add a splash of water. This keeps the chicken juicy. Stir occasionally until it’s warm. Aim for even heating to keep that fantastic flavor. You can freeze Thai Basil Chicken, but it's best to freeze only the chicken and veggies. Leave out the fresh basil for later. Use a freezer-safe bag or container. Be sure to squeeze out as much air as you can. For thawing, place it in the fridge overnight. This way, it stays safe and tasty. If you’re in a hurry, you can thaw it in the microwave. Just be careful not to cook it during thawing. Enjoy your meal later with fresh basil added back in! You can serve Thai Basil Chicken with many sides. Here are some great options: - Jasmine rice - Steamed rice - Fried rice - Noodles - Stir-fried vegetables These side dishes help balance the flavors. Jasmine rice is my favorite. It soaks up the sauce well. Thai Basil Chicken can be spicy, but you control the heat. It usually has a mild to medium spice level. The Thai bird chilies add heat, but you can adjust them. If you want less spice, use fewer chilies or remove the seeds. You can also add more sugar for sweetness. This helps tone down the heat. Yes, you can prep Thai Basil Chicken ahead of time. Prepare the chicken and chop the veggies. Store them in the fridge until you are ready to cook. For best results, use an airtight container. This keeps the ingredients fresh. You can cook it within one or two days for the best taste. Thai Basil Chicken is a popular dish from Thailand. It showcases Thai basil, which has a unique flavor. This dish is often eaten with rice. In Thailand, many regions have their own versions. Some may use different meats or add other veggies. Each variation brings new flavors to enjoy. This article explored the key ingredients, preparation steps, and tips for making Thai Basil Chicken. You learned about main ingredients like chicken, basil, and sauces. I shared cooking techniques and ideas for garnishing. The variations and storage info showed how to customize and keep your dish fresh. In conclusion, this dish is versatile and simple. Enjoy experimenting with flavors and ingredients. With these guidelines, you'll create a delicious meal that impresses everyone.

Thai Basil Chicken

Experience the vibrant flavors of Thai cuisine with this easy Thai Basil Chicken recipe! Perfect for a quick weeknight dinner, this dish combines tender chicken, fresh vegetables, and aromatic Thai basil for a deliciously spicy kick. In just 20 minutes, you can create a meal that will impress your family and friends. Click through to explore this simple recipe and elevate your cooking game today!
Print Recipe Pin Recipe

Ingredients
  

1 lb chicken breast, sliced thinly

2 tablespoons vegetable oil

4 cloves garlic, minced

2 shallots, thinly sliced

2-3 Thai bird chilies, finely chopped (adjust for desired spiciness)

1 red bell pepper, sliced

1 cup green beans, trimmed and cut in half

2 cups fresh Thai basil leaves

2 tablespoons soy sauce

1 tablespoon oyster sauce (optional)

1 tablespoon fish sauce

1 teaspoon sugar

Salt and pepper to taste

Instructions
 

Heat the vegetable oil in a large skillet or wok over medium-high heat.

    Add the minced garlic and sliced shallots to the skillet, sautéing for about 1 minute until fragrant.

      Introduce the chicken slices to the skillet; stir-fry until the chicken is cooked through and lightly browned, about 5-7 minutes.

        Add the chopped Thai bird chilies and sliced bell pepper, sauté for another 2-3 minutes until the peppers are tender.

          Stir in the green beans and cook for an additional 2 minutes.

            In a small bowl, mix together the soy sauce, oyster sauce (if using), fish sauce, and sugar. Pour this sauce mixture over the chicken and vegetables, tossing everything to ensure even coating.

              Remove the skillet from the heat and fold in the fresh Thai basil leaves, allowing them to wilt with the residual warmth.

                Taste and adjust seasoning with salt and pepper as necessary.

                  Prep Time: 10 minutes | Total Time: 20 minutes | Servings: 4

                    - Presentation Tips: Serve the Thai Basil Chicken over a bed of jasmine rice or steamed rice, garnished with additional basil leaves and a lime wedge on the side for a fresh kick.