Description
A flavorful Thai dish made with chicken, fresh basil, and a savory sauce, perfect for serving over rice.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2–3 Thai bird’s eye chilies, finely chopped (adjust for spice preference)
- 1 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
- 1/4 teaspoon black pepper
- 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 chopped chilies, stirring for about 30 seconds until fragrant.
- Add the chicken pieces to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
- Stir in the sliced red bell pepper and cook for an additional 2-3 minutes until the pepper is slightly tender.
- In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and black pepper. Pour this sauce over the chicken and bell pepper, stirring to coat everything evenly.
- Add the fresh Thai basil leaves to the skillet and stir until wilted, about 1 minute. Remove from heat.
- Serve the Thai basil chicken over cooked jasmine rice.
Notes
- For a milder version, reduce the number of chilies or substitute with sweet bell pepper.
- You can also add vegetables like broccoli or snap peas for extra nutrition.
- For a vegetarian option, replace the chicken with tofu and adjust the cooking time accordingly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 90mg