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- 1 lb boneless, skinless chicken thighs, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, finely chopped - 2 tablespoons soy sauce - 1 tablespoon oyster sauce - 1 tablespoon fish sauce - 1 teaspoon sugar - 1 cup fresh Thai basil leaves - 1 bell pepper, sliced (red or green) - 1 small onion, thinly sliced - Cooked jasmine rice, for serving For this dish, I use chicken thighs because they stay juicy. The sauces add rich flavors. The garlic and chilies bring heat and aroma. Fresh Thai basil adds a unique taste. I love how bell peppers and onions add crunch and color. - Additional vegetables for variations: broccoli, snap peas, or carrots - Serving suggestions: lime wedges and extra basil for garnish You can mix in more veggies for fun. Broccoli or snap peas work great. Serve with lime wedges for a zesty twist. Extra basil on top makes it look fancy and fresh. - Marinate the chicken: First, take 1 pound of boneless, skinless chicken thighs and slice them thin. In a bowl, mix the chicken with 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of sugar. Let the chicken sit for at least 15 minutes. This adds flavor and keeps the meat tender. - Prepare aromatics and vegetables: While the chicken marinates, chop 4 cloves of garlic and 2-3 Thai bird's eye chilies. Slice 1 bell pepper and 1 small onion. These will enhance the dish's taste and aroma. - Heat oil and sauté aromatics: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat until hot. Add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until they smell great. This step builds the dish's flavor base. - Cook marinated chicken: Now, increase the heat to high. Add the marinated chicken to the skillet. Stir-fry for 5-7 minutes until the chicken is fully cooked and starts to brown nicely. This gives the dish a great texture. - Add vegetables and finish with basil: Toss in the sliced bell pepper and onion. Stir everything together and cook for another 2-3 minutes. The veggies should be tender but still crisp. Finally, take the skillet off the heat and fold in 1 cup of fresh Thai basil leaves. They add a fresh, fragrant finish to your dish. Serve this delicious Thai basil chicken over jasmine rice. Enjoy your meal! - Best practices for stir-frying: Use a hot skillet or wok. This helps your food cook fast. Keep stirring to avoid burning. Always add ingredients in the right order. Start with aromatics, then add protein, and finish with veggies. - Tips for achieving the perfect sauce consistency: The sauce should be thick but not sticky. You can mix corn starch with water to thicken it if needed. Let the sauce simmer briefly to combine flavors. - Secrets to replicate restaurant flavors: Use fresh Thai basil; it adds a unique taste. Adding fish sauce gives a salty depth. Adjust sugar to balance the flavors. This helps in getting that authentic taste. - Substitutions for ingredients: If you can't find Thai bird's eye chilies, try jalapeños or serranos for heat. Soy sauce can be swapped with tamari for a gluten-free option. You can use any bell pepper color for a pop of color. {{image_2}} You can adjust the heat in your Thai basil chicken. If you like it mild, use only one chili. For more heat, add more bird's eye chilies. You can also remove the seeds for less spice. A dash of chili flakes works well, too. Experiment until you find your perfect heat level. If you want a twist, try other proteins. Tofu is a great choice for a vegetarian meal. Just press and cube it before cooking. Shrimp can also work well and cooks faster than chicken. You can even mix proteins, like chicken and shrimp, for extra flavor. Feel free to mix in different vegetables. Seasonal veggies like zucchini or carrots add color and crunch. You can also use snap peas or bok choy for a fresh taste. Just remember to cut them thin for even cooking. Add them in the last few minutes for a nice, crisp bite. You can freeze Thai basil chicken for up to three months. First, cool the chicken completely. Then, place it in an airtight container or freezer bag. Seal it tightly to prevent freezer burn. Label the bag with the date. When you’re ready to enjoy it, simply thaw it in the fridge overnight. To reheat, use a skillet over medium heat. Add a splash of water or broth to keep it moist. Stir frequently until hot. You can also use the microwave. Place the chicken in a microwave-safe dish. Cover it with a damp paper towel. Heat in short bursts, stirring in between, until warmed through. This keeps the flavors bright and the texture tender. To make Thai basil chicken less spicy, leave out the chilies. You can also use fewer chilies or swap them for bell peppers. If you like, try adding a bit of sugar to balance the heat. This way, you keep the great taste without the burn. Yes, you can use regular basil if you can't find Thai basil. However, the flavor will change a bit. Thai basil has a sweet, anise-like taste, while regular basil is milder. The dish will still be tasty, but it won't have that unique Thai flavor. - Cooked jasmine rice is a great choice. - Serve with stir-fried vegetables. - Try a side of steamed broccoli or green beans. - You can also add a fresh cucumber salad. - For a twist, serve with fried rice or noodles. Pairing these sides makes your meal even better! In this article, we explored the key ingredients for Thai basil chicken, focusing on chicken, sauces, and vegetables. I shared detailed preparation steps and cooking techniques to achieve authentic flavors. We also discussed variations, like spice levels and protein swaps, plus storage tips for leftovers. In the end, making Thai basil chicken is simple, tasty, and versatile. You can enjoy it many ways. Now you have the knowledge to create a delightful dish at home. Don't hesitate to experiment!

Thai Basil Chicken Better Than Takeout

Savor the incredible flavors of Thai Basil Chicken Delight with this easy and delicious recipe! Perfectly marinated chicken, fresh Thai basil, and colorful veggies come together in just 30 minutes, making it an ideal weeknight dinner. Serve it over fluffy jasmine rice for a complete meal that will impress your family and friends. Click through for the full recipe and make your dinner spectacular tonight! #ThaiBasilChicken #EasyDinnerRecipes #WeeknightMeals #FlavorfulCooking
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Ingredients
  

1 lb boneless, skinless chicken thighs, thinly sliced

2 tablespoons vegetable oil

4 cloves garlic, minced

2-3 Thai bird's eye chilies (or to taste), finely chopped

2 tablespoons soy sauce

1 tablespoon oyster sauce

1 tablespoon fish sauce

1 teaspoon sugar

1 cup fresh Thai basil leaves

1 bell pepper, sliced (red or green)

1 small onion, thinly sliced

Cooked jasmine rice, for serving

Instructions
 

Prepare the Chicken: In a mixing bowl, combine the sliced chicken with soy sauce, oyster sauce, fish sauce, and sugar. Let it marinate for about 15 minutes while you prepare the other ingredients.

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

      Sauté Aromatics: Add the minced garlic and chopped chilies to the skillet and stir-fry for about 30 seconds until fragrant.

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

          Add Vegetables: Toss in the sliced bell pepper and onion, stirring everything together. Cook for another 2-3 minutes until the vegetables are just tender but still crisp.

            Finish with Basil: Remove the skillet from the heat and gently fold in the fresh Thai basil leaves until they are just wilted and fragrant.

              Serve: Plate the Thai basil chicken over a bed of jasmine rice and enjoy!

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

                  - Presentation Tips: Garnish the chicken with extra basil leaves and serve with lime wedges for a burst of freshness.