Thai Basil Chicken

$- 1 lb boneless chicken thighs - 1 cup fresh Thai basil leaves - 4 cloves garlic, minced - 2-3 bird's eye chilies, finely chopped Thai basil chicken starts with fresh, simple ingredients. I prefer boneless chicken thighs for their juicy flavor. You can use chicken breast if you want a leaner option. Fresh Thai basil adds a unique flavor that sets this dish apart. Garlic gives a strong aroma, while the chilies add a kick. Adjust the chilies to suit your taste. - 2 tablespoons soy sauce - 1 tablespoon fish sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar The sauce makes this dish shine. Soy sauce adds saltiness, while fish sauce deepens the flavor. The oyster sauce gives a slight sweetness and richness. A pinch of sugar balances the salty and spicy notes. This mix transforms your stir-fry into something special. - 1 red bell pepper, sliced - Fresh lime wedges for serving You can add red bell pepper for color and crunch. It also adds sweetness, balancing the heat. Fresh lime wedges serve as a zesty garnish. Squeeze some over the dish for a bright finish. These optional ingredients take your Thai basil chicken to the next level. For the full recipe, refer to the earlier mentioned details. 1. Start with boneless chicken thighs. Slice them thinly. This helps them cook fast and evenly. 2. Take 4 cloves of garlic and mince them finely. Their flavor will add depth to the dish. 3. Grab 2-3 bird's eye chilies. Chop them finely as well. You can adjust the amount to control the heat. 1. Heat 1 tablespoon of vegetable oil in a large skillet or wok. Keep it on medium-high heat until it shimmers. 2. Add the minced garlic and chopped chilies to the pan. Stir quickly for about 30 seconds. This will release their amazing aroma. 3. Increase the heat to high. Toss in the sliced chicken thighs. Stir-fry for about 5-7 minutes. Cook until the chicken is fully done and starts to brown. 1. Now, it’s time for some color! Toss in the sliced red bell pepper. Stir-fry for 2 more minutes until it’s slightly tender. 2. In a separate bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. This mix adds a sweet-salty flavor. 3. Pour the sauce over the chicken and peppers. Stir well to coat everything evenly. 4. Finally, add 1 cup of fresh Thai basil leaves. Toss them in until they wilt, which takes about 1 minute. Serve hot, and enjoy the spicy Thai basil chicken! For the full recipe, check out the details above. - Choosing the right pan: A large skillet or wok works best. This allows heat to spread evenly. A non-stick surface helps prevent sticking. I love using a well-seasoned cast iron skillet for great flavor. - Adjusting spice levels: If you want less heat, use fewer chilies. Start with one bird's eye chili. You can always add more later. For a spicy kick, keep the seeds in the chilies. - Adding lime or extra herbs: Fresh lime juice brightens the dish. Squeeze some over your serving for a zesty taste. You can also add more Thai basil or even mint for extra freshness. - Serving suggestions: Serve Thai basil chicken over jasmine rice or rice noodles. This helps soak up the tasty sauce. Adding fresh lime wedges on the side makes it look great and adds flavor. - Selecting quality ingredients: Fresh Thai basil is key for this dish. Look for vibrant green leaves. Use fresh chicken thighs for the best texture and taste. Strong flavors come from good quality sauces too. - Traditional accompaniments: Serve with jasmine rice and pickled vegetables. These sides balance the rich flavors of the chicken. They add a nice crunch and tang to each bite. {{image_2}} You can easily make this dish vegetarian or vegan. Instead of chicken, try using mushrooms or eggplant. Both options soak up flavors well. For sauces, swap oyster sauce with mushroom sauce. It keeps the rich taste without meat. If you want to change the protein, tofu or shrimp work great. For tofu, use firm or extra-firm. Cut it into cubes and cook it until golden. For shrimp, add them to the pan for 3-4 minutes. They cook faster than chicken, so watch closely. Feel free to play with the veggies. You can add broccoli, carrots, or snap peas. Each adds a new taste and texture. If you like it spicy, add more chilies. For a milder dish, skip the hot peppers. Adjust the heat to fit your taste! To keep your Thai Basil Chicken fresh, follow these tips. First, allow the dish to cool. Then, place it in an airtight container. This keeps moisture in and odors out. You can store it in the fridge for up to three days. If you have leftovers, try to eat them soon. This helps maintain flavor and texture. If you want to keep Thai Basil Chicken for longer, freezing is a great option. Start by letting the dish cool completely. Then, pack it in a freezer-safe container. You can also use freezer bags for easy storage. Make sure to remove as much air as possible. Thai Basil Chicken can last in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight. To reheat, place it in a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir occasionally until it's heated through. Thai Basil Chicken lasts about three days in the fridge. In the freezer, it can last up to three months. Always check for signs of spoilage before eating. If it smells off or has a strange color, it’s best to toss it out. Remember, food safety is key to enjoying your meals. You can store Thai Basil Chicken in an airtight container. It stays fresh in the fridge for up to three days. If you want to keep it longer, freeze it. Thai Basil Chicken can last up to three months in the freezer. Just make sure to cool it before storing. Thaw it overnight in the fridge before reheating. Yes, you can make it gluten-free! Swap regular soy sauce for gluten-free soy sauce or tamari. Use a gluten-free oyster sauce if you want to keep that sweet flavor. Always check labels to ensure your sauces are gluten-free. Serve Thai Basil Chicken with fluffy jasmine rice. It also pairs well with rice noodles. A side of steamed vegetables adds color and nutrition. Fresh cucumber slices or a simple salad can balance the dish perfectly. The spiciness of Thai Basil Chicken depends on the chilies you use. Bird's eye chilies pack a punch, so adjust them based on your taste. If you prefer less heat, use fewer chilies or remove the seeds. You can also add sugar to balance the spice. Enjoy your cooking adventure with this flavorful dish! For the Full Recipe, refer to the earlier sections. In this article, we explored how to make Thai Basil Chicken. We discussed key ingredients like chicken thighs, garlic, and fresh basil. I shared step-by-step cooking methods and tips for enhancing flavor. You learned about variations for different diets and how to store your dish properly. In closing, I encourage you to experiment with this recipe. Customize it to fit your taste and share it with others. Enjoy the process and savor your new dish!$

Elevate your dinner game with this delicious Spicy Thai Basil Chicken recipe! Featuring tender chicken thighs, aromatic garlic, and fresh Thai basil, this dish is bursting with flavor and perfect for any night of the week. It's quick to prepare in just 20 minutes and is sure to impress your family or guests. Click through to explore the full recipe and discover tips for the perfect presentation!

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Ingredients

1 lb (450g) boneless chicken thighs, thinly sliced

1 tablespoon vegetable oil

4 cloves garlic, minced

2-3 bird's eye chilies, finely chopped (adjust to taste)

1 red bell pepper, sliced

1 cup fresh Thai basil leaves

2 tablespoons soy sauce

1 tablespoon oyster sauce (or substitute with mushroom sauce for a vegetarian option)

1 tablespoon fish sauce

1 teaspoon sugar

Fresh lime wedges for serving

Instructions

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

Add the minced garlic and chopped chilies, stirring quickly for about 30 seconds until fragrant.

Increase the heat to high and add the sliced chicken thighs. Stir-fry for about 5-7 minutes until the chicken is cooked through and starts to brown.

Toss in the sliced red bell pepper and stir-fry for an additional 2 minutes until slightly tender.

In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the chicken and peppers in the skillet, stirring well to coat evenly.

Add the fresh Thai basil leaves to the skillet and toss until wilted, about 1 minute. Remove from heat.

Serve hot, garnished with fresh lime wedges on the side for an extra zing.

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

- Presentation Tips: Serve the dish over jasmine rice or rice noodles, and garnish with extra basil and lime wedges for a colorful and aromatic presentation.