Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins | Yield: 3 cups | Serves: 2
This Thai basil chicken is a very savory dish with incredible flavors. It’s an impressive dish that you can easily throw together in under thirty minutes! A filling Thai dinner that is way better (and faster) than takeout!
Ingredients
2 tablespoons cooking oil
1 tablespoon garlic (around 4-5 cloves, minced)
1 pound chicken (boneless, skinless chicken breasts, small diced)
1 bunch basil (sweet Thai basil)
1 bell pepper (red or yellow)
2 -3 green onions (thinly sliced, for serving)
1/4 teaspoon salt (or 1 teaspoon fish sauce)
1 tablespoon soy sauce (dark sauce)
2 tablespoons soy sauce (low sodium, light soy sauce)
2-4 Thai red chili (or 1 serrano, minced)
2 tablespoons oyster sauce
2 teaspoons sugar
How to make Thai Basil Chicken
Step 1: In a small bowl, whisk the stir-fry sauce ingredients until the sugar has dissolved fully and set aside.
Step 2: Into 1 to 2-inch bite-sized pieces, dice the chicken and set aside.
Step 3: After washing the Thai basil, pat it dries using a kitchen towel, then tears the leaves off the stem and discard. Next, mince the garlic and chili.
Step 4: Drizzle the cooking oil in a hot wok or medium skillet. Once the oil is hot, add half of the basil leaves and deep fry over medium-high heat. On a plate lined with paper towels, transfer the fried basil leaves and set them aside. The leaves must be dry before frying.
Step 5: Add the minced garlic and chili to the now-empty skillet. Fry over medium-high heat for just 20 to 30 seconds until the garlic is aromatic, making sure not to burn the garlic.
Step 6: To the skillet with the garlic and chili, add the diced chicken and season with salt. Cook for about 2 minutes or until the chicken is no longer pink. Then, pour in the sauce and continue to cook for another 4 to 5 minutes, stirring often, until the sauce has thickened and the chicken is completely cooked. Add the sliced bell pepper after the first three minutes and stir.
Step 7: Add the basil leaves once the sauce has thickened and the chicken is completely cooked. Stir well and turn the heat off. In a serving bowl, transfer the Thai Basil Chicken and top it with the deep-fried basil leaves. Serve garnished with some sliced scallions. Serve it immediately with Jasmine rice. Enjoy!
Ingredients
- 2 tablespoons cooking oil
- 1 tablespoon garlic (around 4-5 cloves, minced)
- 1 pound chicken (boneless, skinless chicken breasts, small diced)
- 1 bunch basil (sweet Thai basil)
- 1 bell pepper (red or yellow)
- 2 -3 green onions (thinly sliced, for serving)
- 1/4 teaspoon salt (or 1 teaspoon fish sauce)
- 1 tablespoon soy sauce (dark sauce)
- 2 tablespoons soy sauce (low sodium, light soy sauce)
- 2-4 Thai red chili (or 1 serrano, minced)
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
Instructions
Step 1: In a small bowl, whisk the stir-fry sauce ingredients until the sugar has dissolved fully and set aside.
Step 2: Into 1 to 2-inch bite-sized pieces, dice the chicken and set aside.
Step 3: After washing the Thai basil, pat it dries using a kitchen towel, then tears the leaves off the stem and discard. Next, mince the garlic and chili.
Step 4: Drizzle the cooking oil in a hot wok or medium skillet. Once the oil is hot, add half of the basil leaves and deep fry over medium-high heat. On a plate lined with paper towels, transfer the fried basil leaves and set them aside. The leaves must be dry before frying.
Step 5: Add the minced garlic and chili to the now-empty skillet. Fry over medium-high heat for just 20 to 30 seconds until the garlic is aromatic, making sure not to burn the garlic.
Step 6: To the skillet with the garlic and chili, add the diced chicken and season with salt. Cook for about 2 minutes or until the chicken is no longer pink. Then, pour in the sauce and continue to cook for another 4 to 5 minutes, stirring often, until the sauce has thickened and the chicken is completely cooked. Add the sliced bell pepper after the first three minutes and stir.
Step 7: Add the basil leaves once the sauce has thickened and the chicken is completely cooked. Stir well and turn the heat off. In a serving bowl, transfer the Thai Basil Chicken and top it with the deep-fried basil leaves. Serve garnished with some sliced scallions. Serve it immediately with Jasmine rice. Enjoy!
