Thai Basil Chicken

Thai Basil Chicken is a quick and flavorful dish that combines chicken thighs, bell peppers, and basil in just 30 minutes, perfect for busy weeknights.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner

Cuisine: Thai

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

1 pound Chicken Thighs Juicy, tender cuts that absorb flavors well; can substitute with chicken breasts but watch cooking time.

For the Base

2 tablespoons Vegetable Oil High smoke point allows for effective frying and sautéing.
4 cloves Garlic Provides a pungent, flavor-building base.
2 medium Shallots Adds subtle onion sweetness; can use yellow or white onions.

For the Flavor

1 whole Red Chili For customizable heat; adjust based on spice tolerance.
1 whole Bell Pepper Offers crisp texture and sweetness; any color works.
1 cup Fresh Basil Brings floral, peppery essence; Thai basil preferred.
2 tablespoons Oyster Sauce Adds rich umami depth; use vegetarian oyster sauce if necessary.
1 tablespoon Soy Sauce Provides salty complexity; crucial for seasoning.
1 tablespoon Fish Sauce Deepens flavor; may omit for a vegetarian version.
1 teaspoon Sugar Balances savory and salty flavors; can substitute with honey.
1/4 cup Chicken Broth Adds liquid for the sauce; replace with vegetable broth for vegetarian.

Equipment

Large pan or wok

Method

Cooking Steps

Begin by heating 2 tablespoons of vegetable oil in a large pan or wok over medium-high heat.
Add 4 minced cloves of garlic and 2 finely sliced shallots to the hot oil. Sauté for about 1 minute until fragrant.
Next, add 1 pound of chicken thighs cut into bite-sized pieces. Cook undisturbed for 5-7 minutes until golden-brown.
Stir in 1 sliced red chili and 1 sliced bell pepper. Cook for an additional 2-3 minutes until the peppers soften.
In a separate bowl, whisk together 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 tablespoon of fish sauce, 1 teaspoon of sugar, and 1/4 cup of chicken broth. Pour this over the chicken and vegetables.
Gently stir to ensure the sauce coats the chicken and vegetables. Let it simmer for 2-3 minutes.
Toss in 1 cup of fresh Thai basil leaves and stir until just wilted — about 1 minute.
Serve your Thai Basil Chicken hot over steamed jasmine rice.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days, or freeze in freezer-safe bags for up to 3 months.

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