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- 1 lb (450g) boneless, skinless chicken thighs - 4 cloves garlic - 2-3 Thai bird's eye chilies - 1 tablespoon soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 red bell pepper - 1 cup green beans - 1 cup fresh Thai basil leaves When I whip up Thai basil chicken stir-fry, I start with the main ingredients. The chicken thighs bring juiciness and flavor. I slice them thinly for quick cooking. Garlic adds a strong aroma, while Thai bird's eye chilies bring heat. You can adjust the number based on your spice level. Next, I prepare the sauces. The soy sauce adds saltiness, and the oyster sauce gives a hint of sweetness. Fish sauce brings depth. Together, they create a balanced sauce that enhances the dish. For vegetables, I choose a red bell pepper and green beans. The red bell pepper adds sweetness and color, while green beans offer a nice crunch. Finally, fresh Thai basil leaves bring a unique and fragrant touch. They add freshness that ties everything together. {{ingredient_image_1}} 1. Slice the chicken thighs: Take 1 lb of boneless, skinless chicken thighs. Use a sharp knife to slice them thinly. This helps the chicken cook fast and evenly. 2. Mince the garlic and chop the chilies: Grab 4 cloves of garlic. Mince them finely. Next, take 2-3 Thai bird's eye chilies. Chop them based on how spicy you like your dish. 1. Heat oil and sauté garlic and chilies: In a large skillet or wok, pour in 2 tablespoons of vegetable oil. Heat it over medium-high heat. Once hot, add the minced garlic and chopped chilies. Sauté for about 30 seconds until they smell great. 2. Stir-fry the chicken until cooked through: Increase the heat to high. Add the sliced chicken to the skillet. Stir-fry for 4-5 minutes. The chicken should be cooked through and lightly browned. 1. Toss in veggies and stir-fry: Now, add 1 sliced red bell pepper and 1 cup of trimmed green beans to the skillet. Stir-fry for another 2-3 minutes. The veggies should be tender but still crisp. 2. Mix and pour over sauce: In a small bowl, mix 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. Pour this sauce over the chicken and veggies. Stir everything well and cook for another 1-2 minutes until heated through. - Choosing the right heat: Start with medium-high heat for the oil. This helps cook the garlic and chilies quickly without burning them. Once they’re fragrant, turn the heat to high. This cooks the chicken fast, keeping it juicy and tender. - Timing for ideal vegetable texture: Add the vegetables after the chicken is mostly cooked. Stir-fry them just until they are bright and slightly tender. This keeps them crisp and colorful, enhancing both taste and look. - Adding more spices: If you like heat, toss in extra bird's eye chilies. For a deeper flavor, add a dash of black pepper or a sprinkle of crushed red pepper flakes. These small changes can elevate your dish. - Incorporating additional vegetables: Feel free to mix in other veggies. Broccoli, snap peas, or carrots work great. Just cut them to similar sizes for even cooking. More colors add fun and nutrition. - Ideal side dishes: Serve your stir-fry with steamed jasmine rice or rice noodles. Both absorb the sauce well and make the meal filling. - Garnishing tips for presentation: Top the dish with extra fresh Thai basil leaves. A lime wedge on the side adds a fresh zing when squeezed over the stir-fry. These touches make your meal look and taste better. Pro Tips Use Fresh Ingredients: Fresh Thai basil and vegetables will enhance the flavor and aroma of your dish, making it truly authentic. Adjust the Heat: Feel free to modify the number of chilies based on your preferred spice level. Start with fewer and add more if needed. Wok or Skillet: A wok is ideal for stir-frying due to its shape, which allows for even cooking and easy tossing of ingredients. Let It Rest: Allow the stir-fry to sit for a minute after cooking before serving. This helps the flavors meld together beautifully. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice taste. Just toss them in when the garlic is fragrant. Tofu is a great choice for a meatless meal. Use firm tofu, cut it into cubes, and sauté until golden. You can also substitute with pork or beef. Thin slices of pork work well. Beef adds a hearty flavor. Just ensure you cook it until tender. If you want to change the veggies, try zucchini or snap peas. They give a fresh crunch. Carrots can add a sweet note, too. Seasonal veggies, like asparagus in spring, are fun to use. Feel free to mix and match. The key is to keep them vibrant and crisp. You can adjust the sauce for diets. Use low-sodium soy sauce for a healthier option. If you are gluten-free, swap soy sauce for tamari. To enhance flavor, add hoisin sauce or teriyaki sauce. A splash of lime juice can brighten the dish. A dash of sesame oil adds depth too. To store leftovers, place them in an airtight container. Make sure the stir-fry is cool before sealing it. This keeps moisture in check and helps flavor stay strong. The shelf life in the refrigerator is about 3 to 4 days. Always check for any off smells or changes in color before eating. For freezing stir-fry, cool it completely first. Then, use a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. The best practice is to eat it within 2 to 3 months for best taste. When you want to eat it, thaw in the fridge overnight. Reheat in a pan over low heat, stirring until hot. You can also use a microwave, but stir midway for even heating. Preparing in advance helps save time. Chop the chicken and veggies a day before cooking. Store them separately in containers. This keeps them fresh and ready. Ideal storage containers are glass or BPA-free plastic. They should seal well to keep air out and flavors in. To lower the heat, you can skip the chilies. Use a sweet bell pepper instead. You can also use fewer chilies or remove their seeds. Adding more sugar can help balance the spice, too. Serve with extra rice to soften the heat. This way, everyone can enjoy the dish! Dried basil has a different taste than fresh basil. Fresh basil gives a bright, sweet flavor. Dried basil can taste a bit dull. If you use dried basil, add less. Start with one teaspoon and adjust to your taste. Fresh basil is always best for the full flavor. Serve Thai Basil Chicken over jasmine rice or rice noodles. This adds a nice touch. You can also garnish with extra basil leaves and a lime wedge. A side of pickled vegetables can add crunch and flavor. This makes your meal bright and colorful! This article covered how to make Thai Basil Chicken using fresh ingredients and simple steps. You learned about the main ingredients, cooking methods, and helpful tips for great flavor. Remember, you can customize the protein and vegetables to suit your taste. Storage tips will help keep your leftovers fresh. Thai Basil Chicken is quick, tasty, and perfect for any meal. Enjoy your cooking and impress your friends with this dish!

Thai Basil Chicken Stir-Fry

A flavorful stir-fry featuring tender chicken thighs, fresh vegetables, and aromatic Thai basil.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, sliced thinly
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 to 3 Thai bird's eye chilies, chopped
  • 1 medium red bell pepper, sliced
  • 1 cup green beans, trimmed and cut into 2-inch pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon sugar
  • 1 cup fresh Thai basil leaves
  • to taste salt and pepper

Instructions
 

  • Heat the vegetable oil in a large skillet or wok over medium-high heat.
  • Add the minced garlic and chopped chilies to the hot oil, sautéing briefly until fragrant (about 30 seconds).
  • Increase the heat to high and add the sliced chicken thighs to the skillet. Stir-fry the chicken until cooked through and lightly browned (about 4-5 minutes).
  • Toss in the sliced red bell pepper and green beans, stir-frying for another 2-3 minutes until the vegetables are tender but still crisp.
  • In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, and sugar. Pour this sauce over the cooked chicken and vegetables, stirring to combine well.
  • Cook for an additional 1-2 minutes until everything is heated through.
  • Remove the skillet from heat and gently fold in the fresh Thai basil leaves, allowing them to wilt slightly from the residual heat.
  • Season with salt and pepper to taste.

Notes

Serve over steamed jasmine rice or rice noodles, garnished with extra Thai basil leaves and a lime wedge.
Keyword chicken, quick meal, stir fry, Thai basil