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- 1 lb boneless, skinless chicken thighs - 1 tablespoon vegetable oil - 3 cloves garlic, minced - 2 shallots, thinly sliced - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 1 cup fresh Thai basil leaves To make a great Thai basil chicken, start with fresh ingredients. I prefer chicken thighs for their juicy taste. They cook well and stay tender. Next, use vibrant veggies like red bell peppers and green beans. They add color and crunch. - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 2 teaspoons brown sugar - Fresh lime wedges for garnish The sauce brings all the flavors together. Soy sauce adds saltiness, while oyster sauce gives a rich taste. Fish sauce adds depth, and brown sugar balances it all out. Don't forget the lime wedges! They add a fresh zing when you serve the dish. - Cooked jasmine rice - Fresh lime wedges Serve your Thai basil chicken over warm jasmine rice. The rice soaks up the sauce and makes each bite tasty. Add lime wedges on the side for a burst of freshness. This meal is not just easy, but it feels special too. To marinate chicken, start with a bowl. Add the chicken pieces. Pour in the soy sauce, oyster sauce, fish sauce, and brown sugar. Mix well to coat the chicken. Cover the bowl and let it sit for at least 15 minutes. This helps the chicken soak up the flavors. If you have time, marinate it longer for a richer taste. Heat a large skillet or wok over medium-high heat. Add the vegetable oil and let it heat until shimmering. Next, add the minced garlic and sliced shallots. Stir-fry them for about 30 seconds. Keep an eye on them to avoid burning. You want them fragrant and golden, not brown. Increase the heat to high. Add the marinated chicken to the skillet. Stir-fry it for about 5 to 7 minutes. Cook until the chicken turns brown and is no longer pink. This step is key for flavor and texture. Ensure the chicken cooks evenly by stirring frequently. Once the chicken is cooked, toss in the sliced red bell pepper and green beans. Continue stir-frying for another 3 to 4 minutes. The veggies should be tender but still crisp. Turn off the heat and add the fresh Thai basil. Stir until the basil wilts. This will give the dish a fresh and aromatic finish. I recommend using boneless, skinless chicken thighs for this dish. Chicken thighs stay juicy and tender during cooking. They have more flavor than chicken breasts, making your dish taste better. The fat in thighs helps them cook evenly and adds richness. Stir-frying is key to this recipe. Start with a hot skillet or wok. Heat the oil until it shimmers. This helps seal in flavors and gives a nice brown color. When cooking the chicken, don’t overcrowd the pan. Cook in batches if needed, so everything gets that perfect sear. Adjust the heat as necessary; high heat cooks fast and keeps the chicken juicy. To boost flavor, consider adding more spices. A pinch of red pepper flakes can add heat. You might also try a bit of ground ginger for warmth. Fresh lime juice can brighten the dish, too. If you love herbs, mix in cilantro or mint along with the Thai basil for extra freshness. {{image_2}} For a meatless option, swap the chicken for tofu or tempeh. Use the same marinade with soy sauce, mushroom sauce, and fish sauce alternatives. Marinate the tofu or tempeh to soak up those rich flavors. If you want a bit more texture, try adding some mushrooms. They will absorb the sauce well and add a savory taste. You can change the veggies based on what you have. Try using broccoli, snap peas, or carrots for a colorful dish. Seasonal vegetables work great too. In summer, add zucchini or bell peppers. In fall, consider butternut squash or Brussels sprouts. Feel free to mix and match to find your favorite blend. To tweak the heat, add more chilies or hot sauce. Sliced fresh chilies like bird's eye or jalapeños can give you a nice kick. If you prefer less spice, use fewer chilies or skip them entirely. You can also use sweet chili sauce for a milder, sweeter touch. Adjust the heat to match your taste buds! To store leftovers in the refrigerator, let the dish cool first. Place it in an airtight container. This keeps the dish fresh and tasty. Store it in the fridge for up to three days. When ready to eat, reheat it on the stove or in the microwave. Make sure it’s heated all the way through. Freezing is a great way to keep leftovers longer. Allow the Thai Basil Chicken to cool completely. Use a freezer-safe container or a heavy-duty freezer bag. Squeeze out as much air as possible to avoid freezer burn. The chicken can last in the freezer for up to three months. To reheat, thaw it overnight in the fridge. Then, warm it in a pan over low heat until hot. In the fridge, Thai Basil Chicken lasts for about three days. In the freezer, it can stay fresh for three months. Always check for any off smells or changes in texture before eating. Enjoy your meal knowing it’s safe to eat! Thai basil has a strong flavor. It is more spicy and aromatic than regular basil. The leaves are darker and pointed. The stems are purple. Regular basil has a milder taste and rounder leaves. Yes, you can prep Thai basil chicken ahead. Cut the chicken and veggies. Mix the sauces and store them in the fridge. You can cook the dish and store it. To reheat, warm it in a pan or microwave. Add a splash of water to keep it moist. Serve Thai basil chicken with jasmine rice. You can add a side of stir-fried veggies. A crisp salad pairs well too. For drinks, try iced tea or a light beer. Thai basil chicken is flavorful and fun to make. Start with fresh chicken thighs, marinate them, and then sauté with garlic and shallots. Serve with jasmine rice and lime for a tasty meal. You can change the recipe with veggies or go vegetarian. Remember to store leftovers safely so you can enjoy them later. This dish is versatile and packed with flavor. Try it out, and you’ll soon find your new favorite recipe!

Thai Basil Chicken Better Than Takeout

Savor the flavors of Thai Basil Chicken Delight with this easy-to-follow recipe that bursts with freshness and spice! This dish features tender chicken thighs, vibrant vegetables, and aromatic Thai basil, all tossed together in a savory sauce. Perfect for a quick weeknight dinner, serve it over fragrant jasmine rice for a satisfying meal in just 30 minutes. Click through to explore the full recipe and bring this delightful dish to your kitchen!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

1 tablespoon vegetable oil

3 cloves garlic, minced

2 shallots, thinly sliced

1 red bell pepper, sliced

1 cup green beans, trimmed

2 tablespoons soy sauce

1 tablespoon oyster sauce (or mushroom sauce for a vegetarian version)

1 tablespoon fish sauce

2 teaspoons brown sugar

1 cup fresh Thai basil leaves (or regular basil if unavailable)

Fresh lime wedges, for garnish

Cooked jasmine rice, to serve

Instructions
 

Prep the Chicken: In a mixing bowl, toss the chicken pieces with the soy sauce, oyster sauce, fish sauce, and brown sugar. Let marinate for at least 15 minutes to absorb flavors.

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

      Sauté Aromatics: Add the minced garlic and sliced shallots to the pan. Stir-fry for about 30 seconds or until fragrant, being careful not to burn the garlic.

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

          Add Vegetables: Toss in the sliced red bell pepper and green beans. Continue to stir-fry for another 3-4 minutes until the vegetables are tender but still crisp.

            Combine with Basil: Turn off the heat and add the fresh Thai basil. Stir until the basil wilts and is evenly distributed throughout the dish.

              Serve: Serve hot over a bed of jasmine rice and garnish with fresh lime wedges on the side for an extra burst of flavor.

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