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- 1 lb boneless, skinless chicken thighs - 1 cup fresh Thai basil leaves - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, finely chopped - 1 tablespoon soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 teaspoon sugar - Salt and freshly cracked black pepper to taste - 1 red bell pepper, sliced - 1 cup green beans, trimmed and cut Gathering these ingredients is easy. You'll find them at most grocery stores. The key is to use fresh Thai basil. It adds a unique taste that makes this dish special. The chicken thighs bring great flavor and tenderness. Using a mix of sauces enhances the dish's depth. You can adjust the bird's eye chilies for heat. If you like it spicy, use more. For a milder dish, use less. The red bell pepper and green beans add color and crunch. Each ingredient plays a role in making this meal truly delicious. {{ingredient_image_2}} Start by heating 2 tablespoons of vegetable oil in a large skillet over medium-high heat. You want the oil to shimmer. This step is key for a good stir-fry. Next, add 4 cloves of minced garlic and 2-3 chopped Thai bird's eye chilies. Sauté these for about 30 seconds. Stir constantly to prevent burning. You want the mix to smell great, but not brown. Now, raise the heat to high. Carefully add 1 pound of thinly sliced chicken thighs to the skillet. Stir-fry the chicken for 4-5 minutes. You want it fully cooked and slightly browned on the edges. This adds a nice flavor. After the chicken is ready, add 1 sliced red bell pepper and 1 cup of trimmed green beans. Stir-fry these for another 2-3 minutes. Keep the vegetables tender and crisp for a fresh taste. In a small bowl, whisk together 1 tablespoon each of soy sauce, oyster sauce, fish sauce, and 1 teaspoon of sugar. Pour this sauce over the chicken and veggies. Stir well to coat everything evenly. Let the stir-fry cook for an additional 1-2 minutes. This helps all the flavors mix together. Finally, remove the skillet from the heat. Gently fold in 1 cup of fresh Thai basil leaves. The heat will wilt the leaves nicely. Season with salt and freshly cracked black pepper to taste. Adjust it all to your liking. Using fresh ingredients is key. Fresh Thai basil adds a unique taste. You can find it at Asian markets. The aroma and flavor elevate your dish. Adjust spice levels with chilies. Thai bird's eye chilies are great for heat. Use fewer chilies for a milder dish. Always taste as you go to find your perfect spice level. Perfect stir-fry timing makes a big difference. Cook your garlic and chilies quickly to keep them fragrant. Stir-fry the chicken for about 4–5 minutes. You want it browned but not dry. A high-wok temperature is essential. It keeps the chicken and veggies crisp. Don’t overcrowd the pan; this can lower the heat. Cook in batches if needed. Serve your stir-fry over fluffy jasmine rice or rice noodles. This adds texture and absorbs flavors well. Garnish with extra Thai basil leaves for color. A lime wedge adds brightness and freshness. These simple steps make your meal look and taste gourmet. Enjoy the process and have fun with your meal! Pro Tips Use Fresh Ingredients: The flavor of this dish greatly improves with fresh Thai basil and vegetables. Always opt for the freshest produce you can find for the best results. Adjust Heat Levels: If you're sensitive to spice, start with one chili and gradually add more to the dish. You can always add heat, but it's hard to take it away! High Heat is Key: Stir-frying at high heat helps to sear the chicken and vegetables quickly, preserving their texture and flavor. Make sure your skillet or wok is hot enough before adding ingredients. Serve Immediately: This stir-fry is best served hot and fresh. Enjoy it straight from the pan for the ultimate flavor and texture experience. {{image_4}} You can switch chicken thighs for chicken breast. Chicken breast has less fat and cooks quicker. This choice still keeps the meal tasty. You can also use different veggies. Try broccoli, snap peas, or carrots. Each option brings a new flavor and texture. To make this dish gluten-free, use gluten-free soy sauce. Many brands offer good options. If you prefer a vegan dish, swap chicken for tofu. Firm tofu works best, and it soaks up the sauce well. Cut it into cubes and cook it until golden. Feel free to add different herbs or spices. Thai chili paste can bring more heat. You might also try fresh cilantro or mint for a bright taste. For toppings, crushed peanuts add a nice crunch. They also enhance the dish with nutty flavors. Enjoy experimenting with your stir-fry! Store your Thai Basil Chicken Stir-Fry in a proper airtight container. This keeps it fresh and safe. In the fridge, it lasts up to three days. Make sure it cools down before sealing it. To freeze leftover stir-fry, place it in a freezer-safe bag. Remove as much air as possible before sealing. It can stay frozen for up to two months. For reheating, thaw overnight in the fridge. Then, heat it gently in a skillet or microwave until hot. To keep the flavors bright, eat your stir-fry within three days. If you want to enjoy the taste longer, freeze it. Always reheat thoroughly to keep it safe and tasty. Thai basil is a unique herb you often find in Thai cooking. It has a spicy, sweet flavor with hints of anise. Unlike regular basil, which is milder and sweeter, Thai basil has a stronger taste. The leaves are darker and more pointed, and they stand up better to cooking. This herb adds a special zing to dishes like Thai Basil Chicken Stir-Fry. Yes, you can make Thai Basil Chicken Stir-Fry ahead of time. Cook the dish as you normally would. Let it cool, then store it in an airtight container in the fridge. It stays fresh for about three days. When you’re ready to eat, just reheat it in a pan over low heat. The flavors may deepen, making it even tastier. Serving your stir-fry with the right sides makes it even better! Here are some great options: - Rice or noodles pairings - Jasmine rice is a classic choice. - Rice noodles work well too. - Side dish options - A fresh cucumber salad adds crunch. - Steamed broccoli or bok choy complements the meal nicely. This blog covered how to make a delicious Thai Basil Chicken Stir-Fry. We discussed key ingredients, from chicken thighs to fresh Thai basil. You learned step-by-step cooking methods and tips for authentic flavors. Variations allow for personal preferences, whether in ingredients or dietary needs. Finally, proper storage keeps your dish fresh for longer. Enjoy your stir-fry adventure! Trust the steps and tips, and you’ll create something amazing.

Thai Basil Chicken Stir-Fry

A flavorful and aromatic stir-fry featuring tender chicken, vibrant vegetables, and fragrant Thai basil.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb boneless, skinless chicken thighs, thinly sliced
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, minced
  • 2 to 3 Thai bird's eye chilies, finely chopped
  • 1 medium red bell pepper, sliced into thin strips
  • 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 freshly cracked black pepper

Instructions
 

  • Begin by heating the vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  • Once hot, add the minced garlic and chopped bird's eye chilies. Sauté for about 30 seconds, stirring constantly, until fragrant but not browned.
  • Increase the heat to high and carefully add the sliced chicken thighs to the skillet. Stir-fry the chicken for 4-5 minutes, or until it is fully cooked and slightly browned on the edges.
  • Introduce the sliced red bell pepper and green beans to the skillet. Continue stir-frying for another 2-3 minutes, ensuring the vegetables remain tender yet crisp.
  • In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until well combined. Pour this sauce over the chicken and vegetable mixture in the skillet, stirring to coat everything evenly.
  • Allow the stir-fry to cook for an additional 1-2 minutes so that all ingredients are heated through and integrated.
  • Remove the skillet from the heat and gently fold in the fresh Thai basil leaves, letting them wilt slightly with the residual heat from the dish.
  • Finally, season the dish with salt and freshly cracked black pepper to taste, adjusting as necessary.

Notes

Serve over jasmine rice or rice noodles, garnished with lime for freshness.
Keyword chicken, quick meal, stir-fry, Thai basil