Description
A flavorful Thai dish featuring chicken and fresh basil, perfect for a quick meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 4 cloves garlic, minced
- 2–3 Thai bird chilies, sliced (adjust for heat preference)
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 cup fresh Thai basil leaves
- 1/2 cup bell pepper, sliced (optional)
- 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 sliced chilies, stirring for about 30 seconds until fragrant.
- Add the chicken pieces to the skillet and cook for about 5-7 minutes, or until the chicken is browned and cooked through.
- Stir in the soy sauce, oyster sauce, fish sauce, and sugar, mixing well to coat the chicken evenly.
- If using, add the sliced bell pepper and cook for an additional 2-3 minutes until the pepper is tender.
- Remove the skillet from heat and fold in the fresh Thai basil leaves until they are wilted.
- Serve the Thai basil chicken over cooked jasmine rice.
Notes
- For a vegetarian option, substitute chicken with firm tofu and follow the same cooking instructions.
- Add a squeeze of lime juice before serving for an extra burst of flavor.
- 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: N/A
- Fat: 18g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 10g
- Fiber: N/A
- Protein: 25g
- Cholesterol: N/A