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- 500g chicken breast, thinly sliced - 2 cups fresh Thai basil leaves - 1 tablespoon vegetable oil - 4 cloves garlic, minced - 2 red chilies, finely sliced (adjust for heat preference) - 1 bell pepper, sliced (any color) - 1 small onion, sliced Thai Basil Chicken Stir-Fry shines with its fresh flavors. The star of this dish is, of course, the chicken breast. It cooks fast and absorbs all the sauces well. Fresh Thai basil leaves add a unique taste that you cannot find in sweet basil. Garlic and red chilies bring heat and aroma to the mix. You can choose any bell pepper color, as they all add a nice crunch. Lastly, the onion rounds out the flavors, adding sweetness as it cooks. - 2 tablespoons soy sauce - 1 tablespoon fish sauce (optional) - 1 tablespoon oyster sauce - 1 teaspoon sugar The sauces pack a punch! Soy sauce gives a salty depth. If you want a deeper flavor, add fish sauce. It’s not a must-have but can enhance the taste. Oyster sauce adds umami and sweetness, creating a perfect balance. The sugar helps to caramelize the chicken and bring out its natural flavors. - Cooked jasmine rice Serving Thai Basil Chicken Stir-Fry over jasmine rice is a must. The rice soaks up the tasty sauce, making every bite delightful. It adds a nice texture and makes the meal filling. You can cook the rice while you prepare the stir-fry. This way, everything is ready at the same time. For the full recipe, check out the details. First, you need to marinate the chicken. Take 500g of thinly sliced chicken breast. In a bowl, mix the chicken with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. If you like, add 1 tablespoon of fish sauce for extra flavor. Allow the chicken to marinate for about 10-15 minutes. This step makes the meat tender and adds great taste. Next, heat the oil. In a large skillet or wok, pour in 1 tablespoon of vegetable oil. Heat it over medium-high heat until it shimmers. This temperature is perfect for stir-frying. Now, stir-fry the aromatics. Add 4 cloves of minced garlic and 2 finely sliced red chilies to the hot oil. Cook them for about 30 seconds. You want the garlic to be fragrant but not burnt. It’s time to cook the chicken and add vegetables. Increase the heat to high and add the marinated chicken to the skillet. Stir-fry the chicken for about 5-7 minutes. It should be cooked through and lightly caramelized. Then, toss in 1 sliced bell pepper and 1 small sliced onion. Stir-fry for another 2-3 minutes until the veggies are tender yet crisp. Incorporating fresh basil comes next. Add 2 cups of fresh Thai basil leaves to the skillet. Stir-fry for 1-2 minutes until the basil wilts and becomes fragrant. For serving suggestions, remove the skillet from heat. Serve the stir-fry hot over cooked jasmine rice. You can garnish it with extra basil leaves and slices of red chili for a colorful touch. Enjoy your flavorful Thai Basil Chicken Stir-Fry! For the complete recipe, check out the Full Recipe. For the best stir-fry, use high heat. This helps your chicken cook fast and stay juicy. Keep your ingredients moving in the pan. This way, they cook evenly. To avoid burnt garlic, add it later in the cooking process. Garlic cooks quickly and can burn fast. If you smell it turning brown, it's almost too late. Want to change the heat? Adjust the number of red chilies. For less spice, use fewer chilies or remove the seeds. You can also add a pinch of sugar to balance the heat. If you can't find fresh Thai basil, use regular basil or mint. These herbs have different flavors but will still taste good. Serving this dish can be fun! Use a deep bowl, and layer the chicken over fluffy jasmine rice. This adds height and looks great. Garnish with extra basil leaves for color and crunch. You can also sprinkle some sliced red chilies on top. This gives your dish a beautiful pop and hints at its flavor! For more serving ideas, check the Full Recipe. {{image_2}} You can switch the chicken for shrimp or tofu. Shrimp cooks fast and adds a nice flavor. Just stir-fry it until it's pink. Tofu is a great choice for a vegetarian meal. Use firm tofu, and press it to remove excess water. Then, cut it into cubes and stir-fry until golden. Feel free to change the veggies in your stir-fry. Seasonal vegetables like snap peas or zucchini can add color and taste. You can also add mushrooms for a richer flavor. To change the taste, try adding a splash of lime juice or a dash of sesame oil. These small changes can make a big difference. If you want a soy sauce alternative, try coconut aminos. It has a similar taste but is soy-free. For oyster sauce, use a mushroom-based sauce for a vegetarian option. You can also make a homemade sauce using soy sauce, garlic, and a bit of sugar. This way, you control the flavor and ingredients. For the Full Recipe, check the ingredients and instructions to create your own delicious meal! To keep your Thai basil chicken fresh, use airtight containers. Glass or plastic containers work well. Store the leftovers in the fridge for up to three days. This keeps the flavors intact and the chicken safe to eat. When reheating, avoid drying out your dish. For best results, reheat it on the stovetop. Use a skillet over medium heat. Add a splash of water or broth to maintain moisture. Stir often until it’s heated through. If you choose the microwave, use a microwave-safe dish. Add a damp paper towel over the food. Heat in short bursts, stirring in between. This method helps keep the chicken tender. To freeze your Thai basil chicken, let it cool completely first. Place it in freezer-safe bags or containers, removing as much air as possible. Label the bags with the date. You can freeze it for up to three months. After thawing, place it in the fridge overnight. Reheat using the stovetop method for the best taste. This way, the chicken stays juicy and flavorful. Thai basil is a fragrant herb used in many Thai dishes. It has a sweet, slightly spicy flavor. Thai basil leaves are smaller and darker than sweet basil leaves. The stems are purple, and the leaves have a glossy texture. Sweet basil, often used in Italian cooking, has a milder taste and is lighter in color. Thai basil holds up well to heat, making it perfect for stir-fries. Yes, you can make this dish without fish sauce. The best alternatives include soy sauce or coconut aminos. Both options provide umami flavors. You can also blend soy sauce with a bit of lime juice for a fresh twist. Experiment with these substitutes to find what works best for your taste. To reduce the heat in your Thai basil chicken stir-fry, follow these tips. First, use fewer red chilies or remove the seeds. You can also add more vegetables to balance the spice. Another option is to serve the stir-fry with a side of jasmine rice. This will help tone down the heat while enjoying the flavors. In this post, we explored the key ingredients for a delicious Thai dish, like chicken breast and fresh basil. I outlined step-by-step cooking methods, plus handy tips and variations to suit your taste. Remember, using the right sauces and seasoning makes a big difference. Experiment with different proteins and veggies for variety. Lastly, proper storage and reheating keep your meals fresh and tasty. With these insights, you can confidently create your own flavorful dishes. Enjoy your cooking adventure!

Thai Basil Chicken Stir-Fry

Discover the deliciousness of Zesty Thai Basil Chicken Stir-Fry with this easy recipe! Featuring tender chicken, fresh Thai basil, and vibrant veggies, this dish packs a flavorful punch that's sure to impress. Perfect for a quick weeknight dinner, it comes together in just 30 minutes. Ready to elevate your cooking?
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Ingredients
  

500g chicken breast, thinly sliced

2 cups fresh Thai basil leaves

1 tablespoon vegetable oil

4 cloves garlic, minced

2 red chilies, finely sliced (adjust for heat preference)

1 bell pepper, sliced (any color)

1 small onion, sliced

2 tablespoons soy sauce

1 tablespoon fish sauce (optional)

1 tablespoon oyster sauce

1 teaspoon sugar

Cooked jasmine rice, for serving

Instructions
 

Prep the chicken: In a bowl, combine the sliced chicken with soy sauce, fish sauce (if using), oyster sauce, and sugar. Let it marinate for about 10-15 minutes.

    Heat the oil: In a large skillet or wok, heat the vegetable oil over medium-high heat.

      Cook the aromatics: Add the minced garlic and sliced red chilies to the hot oil, and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic!

        Stir-fry the chicken: Increase the heat to high, then add the marinated chicken to the skillet. Stir-fry until the chicken is cooked through and lightly caramelized, about 5-7 minutes.

          Add vegetables: Toss in the sliced bell pepper and onion. Stir-fry for another 2-3 minutes until the vegetables are slightly tender but still crisp.

            Incorporate basil: Add the fresh Thai basil leaves to the skillet, and stir-fry for an additional 1-2 minutes until the basil is wilted and fragrant.

              Serve: Remove from heat and serve hot over cooked jasmine rice.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

                  - Presentation Tips: Serve in a deep bowl over rice, garnished with extra basil leaves and slices of red chili for a pop of color.