Thai Basil Chicken Stir Fry Recipe
I absolutely love this recipe because it’s super quick to whip up and the bold flavors just pack an irresistible punch. Plus, the aromatic Thai basil and those bird’s eye chilies make every bite feel like a delicious adventure!
I adore a delicious stir-fry, and my Thai Basil Chicken happens to be a favorite of mine. The dish is tender (using chicken thighs), aromatic (with garlic), and positively lit up by spicy (hot) Thai bird’s eye chilies.
It’s a flavorful dish, and with the addition of fresh Thai basil, not to mention a sauce made from soy, fish, and oyster sauces, it’s an even more perfect dish to serve over jasmine rice. And did I mention that this is a quick and nutritious meal?
(Just look at all the colors in the dish!) The sliced red bell peppers and white onions not only add a nice crunch but also round out this healthy 30-minute meal.
Ingredients
Chicken Thighs/Breasts:
Source: Lean protein source, versatile, succulent.
Garlic:
Enhances taste, has antioxidant properties, is good for the heart.
Thai Chilies:
Imparts heat, is rich in vitamin C.
Red Bell Pepper:
Crisp, sweet goodness; vitamins A and C.
Fish Sauce:
Umami richness, protein-packed, salty.
Thai Basil:
The distinct, one-of-a-kind taste is a wonderful aid to digestion.
Ingredient Quantities
- 1 lb (450g) chicken thighs or breasts, thinly sliced
- 2 tablespoons vegetable oil
- 5 cloves garlic, minced
- 3-4 Thai bird’s eye chilies, sliced
- 1 red bell pepper, sliced
- 1 small white onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves, roughly chopped
- Steamed jasmine rice, for serving
- Lime wedges, for garnish (optional)
Instructions
1. In a large pan or wok, over medium-high heat, heat 1 tablespoon of vegetable oil.
2. The pan should now be ready for the sliced chicken. Stir-fry the chicken for about 5-6 minutes, or until it’s fully cooked and no longer pink. Remove the chicken from the pan and set it aside.
3. In the same pan, add the other tablespoon of vegetable oil.
4. Include the minced garlic and sliced bird’s eye chilies in the pan. Stir-fry them for about 30 seconds until they smell good.
5. Add the sliced onion and red bell pepper to the pan. Stir-fry for 2-3 minutes until they begin to soften.
6. Place the chicken back in the pan and stir it back into the sauce.
7. Add the soy sauce, fish sauce, and oyster sauce. Then, add the sugar and mix well to ensure all the ingredients are in harmony.
8. Stir-frying continues for another 1-2 minutes to ensure that the chicken has taken on the flavors of the sauces and that the vegetables have reached the level of doneness that you want.
9. Combine with the fresh Thai basil leaves; keep tossing until the basil is wilted and the pan’s contents are evenly mixed.
10. Serve the chicken stir-fried with Thai basil hot with steamed jasmine rice, and if you wish, garnish it with lime wedges.
Equipment Needed
1. Large pan or wok
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Small bowl or plate (for setting aside cooked chicken)
7. Serving plates or bowls
FAQ
- How spicy is Thai Basil Chicken Stir Fry?The dish’s spice can be dialed up or down by varying the number of bird’s eye chilies. For a milder dish, Chinese or Moroccan eggplant can replace the Thai variety, and even then, the chilies can either be reduced or removed entirely.
- Can I use a different type of protein?Of course, you can switch the chicken for tofu, pork, or shrimp for a different take on the dish.
- Where can I find Thai basil?At most Asian grocery stores or local markets, you can find Thai basil. If you can’t find that, then use regular basil, which will impart a different flavor to the dish.
- Is it possible to make this dish vegetarian?Certainly! Replace the chicken with tofu and use vegetarian substitutes for fish sauce and oyster sauce.
- Can I prepare this recipe in advance?Although the ingredients can be prepped before the meal, the dish tastes best when all cooking occurs immediately before serving. Cook the stir fry immediately before serving for an enjoyable taste and texture combination.
- What is the best way to store leftovers?Any leftovers should be kept in an airtight container and stored in the refrigerator for up to 2 days. Reheat gently on the stove if you want to keep the flavors intact.
- What type of rice is best to serve with this dish?This dish is perfectly complemented by steamed jasmine rice, which absorbs the savory flavors of the stir fry.
Substitutions and Variations
Chicken thighs or breasts: Replace with firm tofu to make a vegetarian dish.
Bird’s eye chilies from Thailand: For a less spicy substitute, use serrano peppers.
Fish sauce: Replace it with soy sauce for a vegetarian alternative.
Oyster sauce: For a vegan alternative, use mushroom stir-fry sauce.
If you cannot find Thai basil, substitute it with sweet basil.
Pro Tips
1. Marinate the Chicken: For added flavor, consider marinating the sliced chicken in a mixture of soy sauce, a little bit of garlic, and a splash of fish sauce for 15-30 minutes before cooking. This will enhance the overall taste of the dish.
2. Prep Ingredients Before Cooking: Have all your ingredients prepped and ready to go before you start cooking. Stir-frying is a quick process, and you won’t have time to chop veggies or measure sauces once you begin.
3. Control the Heat: Maintain a medium-high to high heat throughout cooking to ensure a good stir-fry texture. Avoid overcrowding the pan to allow the ingredients to sear properly and prevent steaming.
4. Adjust Spice Level: Customize the spice level by altering the number of Thai bird’s eye chilies. If you prefer a milder dish, reduce the chilies, or remove the seeds to lessen the heat.
5. Balance the Flavors: Before serving, taste the dish and adjust the seasoning if necessary. A dash more soy sauce can enhance the umami, or a squeeze of lime can brighten the flavors just before serving.
Thai Basil Chicken Stir Fry Recipe
My favorite Thai Basil Chicken Stir Fry Recipe
Equipment Needed:
1. Large pan or wok
2. Spatula or wooden spoon
3. Knife
4. Cutting board
5. Measuring spoons
6. Small bowl or plate (for setting aside cooked chicken)
7. Serving plates or bowls
Ingredients:
- 1 lb (450g) chicken thighs or breasts, thinly sliced
- 2 tablespoons vegetable oil
- 5 cloves garlic, minced
- 3-4 Thai bird’s eye chilies, sliced
- 1 red bell pepper, sliced
- 1 small white onion, sliced
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1 cup fresh Thai basil leaves, roughly chopped
- Steamed jasmine rice, for serving
- Lime wedges, for garnish (optional)
Instructions:
1. In a large pan or wok, over medium-high heat, heat 1 tablespoon of vegetable oil.
2. The pan should now be ready for the sliced chicken. Stir-fry the chicken for about 5-6 minutes, or until it’s fully cooked and no longer pink. Remove the chicken from the pan and set it aside.
3. In the same pan, add the other tablespoon of vegetable oil.
4. Include the minced garlic and sliced bird’s eye chilies in the pan. Stir-fry them for about 30 seconds until they smell good.
5. Add the sliced onion and red bell pepper to the pan. Stir-fry for 2-3 minutes until they begin to soften.
6. Place the chicken back in the pan and stir it back into the sauce.
7. Add the soy sauce, fish sauce, and oyster sauce. Then, add the sugar and mix well to ensure all the ingredients are in harmony.
8. Stir-frying continues for another 1-2 minutes to ensure that the chicken has taken on the flavors of the sauces and that the vegetables have reached the level of doneness that you want.
9. Combine with the fresh Thai basil leaves; keep tossing until the basil is wilted and the pan’s contents are evenly mixed.
10. Serve the chicken stir-fried with Thai basil hot with steamed jasmine rice, and if you wish, garnish it with lime wedges.
