Spicy Thai Basil Chicken Flavor-Packed Dinner Recipe

ByIsabella Hours Posted on
- 1 lb boneless chicken thighs - Fresh Thai basil leaves - Garlic and bird's eye chilies Spicy Thai basil chicken starts with boneless chicken thighs. They stay juicy as they cook. Thai basil adds a unique flavor that sets this dish apart. Garlic gives a strong aroma. Bird's eye chilies bring the heat. You can adjust the amount based on your spice level. - Soy sauce and oyster sauce - Fish sauce and granulated sugar - Vegetable oil Next, we need the sauces. Soy sauce adds saltiness. Oyster sauce gives a rich taste. Fish sauce brings umami depth. Granulated sugar balances the salt. Vegetable oil helps to cook the chicken and veggies evenly. - Fresh lime wedges - Additional Thai basil leaves After cooking, lime wedges add a zesty kick. You can also use more Thai basil for garnish. These add color and fresh flavor to your meal. Enjoy this flavor-packed dish with rice or noodles for a complete dinner. - Heat 2 tablespoons of vegetable oil in a large wok. Wait until the oil shimmers. This shows it's hot enough. - Finely mince 4 cloves of garlic. Thinly slice 2-3 bird's eye chilies. Adjust the amount based on how spicy you want it. - Raise the heat to high. Add 1 pound of thinly sliced chicken thighs to the hot wok. Stir-fry for 5-7 minutes. You want the chicken to turn golden and cook all the way through. - Next, introduce 1 julienned red bell pepper. Stir continuously for 2-3 minutes. This keeps the bell pepper crunchy but tender. - In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of granulated sugar. Make sure it's mixed well. - Pour this sauce over the chicken and vegetables in the wok. Stir thoroughly to coat everything in flavor. - Toss in 2 cups of fresh Thai basil leaves. Stir-fry for an extra minute. This helps the basil wilt and release its amazing aroma. - Serve hot. Add fresh lime wedges for guests to squeeze over their meal. This adds a zesty kick that enhances the dish. Preheating the wok is key. It helps to sear the chicken well and locks in flavor. Heat the vegetable oil until it shimmers before adding ingredients. This ensures a quick cook and keeps the chicken juicy. Managing cooking heat is crucial. Start on medium-high to get a nice sizzle. Once you add the chicken, turn the heat to high. This helps the chicken brown and cook evenly. To control spice levels, start with fewer bird's eye chilies. You can always add more if you want it spicier. This way, you avoid overwhelming the dish with heat. If you can't find bird's eye chilies, use jalapeños or serrano peppers. They add heat but have a milder flavor. Adjust according to what you enjoy. To enhance umami, add more sauces. A dash of soy sauce or fish sauce can deepen the flavor. Experiment with the amounts to find your perfect balance. Using fresh herbs, like Thai basil, will boost the dish's flavor. Add them at the end to keep their bright taste. Fresh herbs make every bite better. {{image_4}} You can easily make a vegetarian version of this dish. Simply swap the oyster sauce for mushroom sauce. This change gives you a deep, rich flavor without meat. For those watching sodium intake, you can use low-sodium soy sauce. This keeps the taste without all the salt. Want to mix things up? You can add other vegetables like broccoli or carrots. These veggies not only add color but also extra nutrition. If you're in the mood for a protein change, try tofu or beef instead of chicken. Both options work well with the sauce and spices. Pair your spicy Thai basil chicken with different types of rice. Jasmine rice is a classic choice, but brown rice adds a nutty flavor. You can also serve it with noodles for a fun twist. Rice noodles or even whole grain pasta can make great bases for this dish. To store your spicy Thai basil chicken, first let it cool. Once cool, place it in an airtight container. This helps keep the dish fresh and tasty. I like to use glass containers. They are easy to clean and do not stain. You can refrigerate the leftovers for up to three days. When it's time to eat your leftovers, heat them gently. I recommend using a skillet over medium heat. This keeps the chicken moist and the veggies crisp. You can also microwave it. Just cover it loosely to avoid drying out. Stir halfway through to heat evenly. If you have more leftovers, you can freeze them. Place the chicken in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To defrost, move it to the fridge a night before you want to eat. Reheat it thoroughly before serving. Enjoy the flavors just like the first time! Spicy Thai Basil Chicken is a popular Thai dish. It features tender chicken, fresh basil, and spicy chilies. This dish has roots in Thai street food. The key flavors come from garlic, soy sauce, and fish sauce. The Thai basil adds a unique and aromatic taste. Together, these ingredients create a bold, savory flavor profile. You’ll love how the heat from the chilies mixes with the sweetness of the chicken. Yes, you can prep this dish in advance. Slice the chicken and store it in the fridge. You can also chop the garlic and chilies ahead of time. Keep the vegetables separate to maintain their crunch. The sauce can be made earlier too. Just mix the soy sauce, oyster sauce, and fish sauce and store it in a jar. When ready to cook, it will take just minutes to finish the dish. To adjust spice levels, start with fewer chilies. You can add one bird's eye chili for a mild heat. For medium spice, use two chilies. If you want a fiery kick, go for three or more. You can also remove the seeds from the chilies to lessen the heat. For a non-spicy version, skip the chilies and add bell peppers for sweetness. Spicy Thai Basil Chicken pairs well with jasmine rice. The rice soaks up the tasty sauce. You can also serve it with rice noodles for a fun twist. For drinks, iced tea or coconut water complement the dish nicely. Adding a side of fresh veggies or a salad can balance the meal. Enjoying this dish with lime wedges adds a zesty finish. This guide covers all you need for Spicy Thai Basil Chicken. You learned about the main ingredients, sauces, and optional garnishes. The step-by-step instructions make cooking simple. Tips help adjust spice levels and enhance flavor. You can experiment with variations or store leftovers easily. Enjoy making this dish! It’s flavorful and fun to share. Keep exploring new ideas in your kitchen to make every meal special. Simple steps lead to great tastes you will love.

WANT TO SAVE THIS RECIPE?

Ready for a burst of flavor? Spicy Thai Basil Chicken is your new go-to dinner! This dish combines tender chicken with fresh basil and just the right kick of heat. With simple ingredients and easy steps, you’ll impress your family or guests. Stick around as I guide you through creating this flavor-packed recipe that will make your taste buds dance! Let’s dive into cooking the perfect Thai meal together!

Ingredients

Main Ingredients

  • 1 lb boneless chicken thighs
  • Fresh Thai basil leaves
  • Garlic and bird’s eye chilies

Spicy Thai basil chicken starts with boneless chicken thighs. They stay juicy as they cook. Thai basil adds a unique flavor that sets this dish apart. Garlic gives a strong aroma. Bird’s eye chilies bring the heat. You can adjust the amount based on your spice level.

Sauces and Seasonings

  • Soy sauce and oyster sauce
  • Fish sauce and granulated sugar
  • Vegetable oil

Next, we need the sauces. Soy sauce adds saltiness. Oyster sauce gives a rich taste. Fish sauce brings umami depth. Granulated sugar balances the salt. Vegetable oil helps to cook the chicken and veggies evenly.

Optional Garnishes

  • Fresh lime wedges
  • Additional Thai basil leaves

After cooking, lime wedges add a zesty kick. You can also use more Thai basil for garnish. These add color and fresh flavor to your meal. Enjoy this flavor-packed dish with rice or noodles for a complete dinner.

Step-by-Step Instructions

Cooking Preparation

  • Heat 2 tablespoons of vegetable oil in a large wok. Wait until the oil shimmers. This shows it’s hot enough.
  • Finely mince 4 cloves of garlic. Thinly slice 2-3 bird’s eye chilies. Adjust the amount based on how spicy you want it.

Cooking the Chicken

  • Raise the heat to high. Add 1 pound of thinly sliced chicken thighs to the hot wok. Stir-fry for 5-7 minutes. You want the chicken to turn golden and cook all the way through.
  • Next, introduce 1 julienned red bell pepper. Stir continuously for 2-3 minutes. This keeps the bell pepper crunchy but tender.

Saucing It Up

  • In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of granulated sugar. Make sure it’s mixed well.
  • Pour this sauce over the chicken and vegetables in the wok. Stir thoroughly to coat everything in flavor.

Finishing Touches

  • Toss in 2 cups of fresh Thai basil leaves. Stir-fry for an extra minute. This helps the basil wilt and release its amazing aroma.
  • Serve hot. Add fresh lime wedges for guests to squeeze over their meal. This adds a zesty kick that enhances the dish.

Tips & Tricks

Cooking Techniques

Preheating the wok is key. It helps to sear the chicken well and locks in flavor. Heat the vegetable oil until it shimmers before adding ingredients. This ensures a quick cook and keeps the chicken juicy.

Managing cooking heat is crucial. Start on medium-high to get a nice sizzle. Once you add the chicken, turn the heat to high. This helps the chicken brown and cook evenly.

Spice Adjustment

To control spice levels, start with fewer bird’s eye chilies. You can always add more if you want it spicier. This way, you avoid overwhelming the dish with heat.

If you can’t find bird’s eye chilies, use jalapeños or serrano peppers. They add heat but have a milder flavor. Adjust according to what you enjoy.

Flavor Enhancements

To enhance umami, add more sauces. A dash of soy sauce or fish sauce can deepen the flavor. Experiment with the amounts to find your perfect balance.

Using fresh herbs, like Thai basil, will boost the dish’s flavor. Add them at the end to keep their bright taste. Fresh herbs make every bite better.

Variations

Dietary Adjustments

You can easily make a vegetarian version of this dish. Simply swap the oyster sauce for mushroom sauce. This change gives you a deep, rich flavor without meat. For those watching sodium intake, you can use low-sodium soy sauce. This keeps the taste without all the salt.

Flavor Variations

Want to mix things up? You can add other vegetables like broccoli or carrots. These veggies not only add color but also extra nutrition. If you’re in the mood for a protein change, try tofu or beef instead of chicken. Both options work well with the sauce and spices.

Serving Variations

Pair your spicy Thai basil chicken with different types of rice. Jasmine rice is a classic choice, but brown rice adds a nutty flavor. You can also serve it with noodles for a fun twist. Rice noodles or even whole grain pasta can make great bases for this dish.

Storage Info

Storing Leftovers

To store your spicy Thai basil chicken, first let it cool. Once cool, place it in an airtight container. This helps keep the dish fresh and tasty. I like to use glass containers. They are easy to clean and do not stain. You can refrigerate the leftovers for up to three days.

Reheating Tips

When it’s time to eat your leftovers, heat them gently. I recommend using a skillet over medium heat. This keeps the chicken moist and the veggies crisp. You can also microwave it. Just cover it loosely to avoid drying out. Stir halfway through to heat evenly.

Freezing Instructions

If you have more leftovers, you can freeze them. Place the chicken in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To defrost, move it to the fridge a night before you want to eat. Reheat it thoroughly before serving. Enjoy the flavors just like the first time!

FAQs

What is Spicy Thai Basil Chicken?

Spicy Thai Basil Chicken is a popular Thai dish. It features tender chicken, fresh basil, and spicy chilies. This dish has roots in Thai street food. The key flavors come from garlic, soy sauce, and fish sauce. The Thai basil adds a unique and aromatic taste. Together, these ingredients create a bold, savory flavor profile. You’ll love how the heat from the chilies mixes with the sweetness of the chicken.

Can I make this dish ahead of time?

Yes, you can prep this dish in advance. Slice the chicken and store it in the fridge. You can also chop the garlic and chilies ahead of time. Keep the vegetables separate to maintain their crunch. The sauce can be made earlier too. Just mix the soy sauce, oyster sauce, and fish sauce and store it in a jar. When ready to cook, it will take just minutes to finish the dish.

How do I adjust for different spice levels?

To adjust spice levels, start with fewer chilies. You can add one bird’s eye chili for a mild heat. For medium spice, use two chilies. If you want a fiery kick, go for three or more. You can also remove the seeds from the chilies to lessen the heat. For a non-spicy version, skip the chilies and add bell peppers for sweetness.

What can I serve with Spicy Thai Basil Chicken?

Spicy Thai Basil Chicken pairs well with jasmine rice. The rice soaks up the tasty sauce. You can also serve it with rice noodles for a fun twist. For drinks, iced tea or coconut water complement the dish nicely. Adding a side of fresh veggies or a salad can balance the meal. Enjoying this dish with lime wedges adds a zesty finish.

This guide covers all you need for Spicy Thai Basil Chicken. You learned about the main ingredients, sauces, and optional garnishes. The step-by-step instructions make cooking simple. Tips help adjust spice levels and enhance flavor. You can experiment with variations or store leftovers easily.

Enjoy making this dish! It’s flavorful and fun to share. Keep exploring new ideas in your kitchen to make every meal special. Simple steps lead to great tastes you will love.

- 1 lb boneless chicken thighs - Fresh Thai basil leaves - Garlic and bird's eye chilies Spicy Thai basil chicken starts with boneless chicken thighs. They stay juicy as they cook. Thai basil adds a unique flavor that sets this dish apart. Garlic gives a strong aroma. Bird's eye chilies bring the heat. You can adjust the amount based on your spice level. - Soy sauce and oyster sauce - Fish sauce and granulated sugar - Vegetable oil Next, we need the sauces. Soy sauce adds saltiness. Oyster sauce gives a rich taste. Fish sauce brings umami depth. Granulated sugar balances the salt. Vegetable oil helps to cook the chicken and veggies evenly. - Fresh lime wedges - Additional Thai basil leaves After cooking, lime wedges add a zesty kick. You can also use more Thai basil for garnish. These add color and fresh flavor to your meal. Enjoy this flavor-packed dish with rice or noodles for a complete dinner. - Heat 2 tablespoons of vegetable oil in a large wok. Wait until the oil shimmers. This shows it's hot enough. - Finely mince 4 cloves of garlic. Thinly slice 2-3 bird's eye chilies. Adjust the amount based on how spicy you want it. - Raise the heat to high. Add 1 pound of thinly sliced chicken thighs to the hot wok. Stir-fry for 5-7 minutes. You want the chicken to turn golden and cook all the way through. - Next, introduce 1 julienned red bell pepper. Stir continuously for 2-3 minutes. This keeps the bell pepper crunchy but tender. - In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of fish sauce, and 1 teaspoon of granulated sugar. Make sure it's mixed well. - Pour this sauce over the chicken and vegetables in the wok. Stir thoroughly to coat everything in flavor. - Toss in 2 cups of fresh Thai basil leaves. Stir-fry for an extra minute. This helps the basil wilt and release its amazing aroma. - Serve hot. Add fresh lime wedges for guests to squeeze over their meal. This adds a zesty kick that enhances the dish. Preheating the wok is key. It helps to sear the chicken well and locks in flavor. Heat the vegetable oil until it shimmers before adding ingredients. This ensures a quick cook and keeps the chicken juicy. Managing cooking heat is crucial. Start on medium-high to get a nice sizzle. Once you add the chicken, turn the heat to high. This helps the chicken brown and cook evenly. To control spice levels, start with fewer bird's eye chilies. You can always add more if you want it spicier. This way, you avoid overwhelming the dish with heat. If you can't find bird's eye chilies, use jalapeños or serrano peppers. They add heat but have a milder flavor. Adjust according to what you enjoy. To enhance umami, add more sauces. A dash of soy sauce or fish sauce can deepen the flavor. Experiment with the amounts to find your perfect balance. Using fresh herbs, like Thai basil, will boost the dish's flavor. Add them at the end to keep their bright taste. Fresh herbs make every bite better. {{image_4}} You can easily make a vegetarian version of this dish. Simply swap the oyster sauce for mushroom sauce. This change gives you a deep, rich flavor without meat. For those watching sodium intake, you can use low-sodium soy sauce. This keeps the taste without all the salt. Want to mix things up? You can add other vegetables like broccoli or carrots. These veggies not only add color but also extra nutrition. If you're in the mood for a protein change, try tofu or beef instead of chicken. Both options work well with the sauce and spices. Pair your spicy Thai basil chicken with different types of rice. Jasmine rice is a classic choice, but brown rice adds a nutty flavor. You can also serve it with noodles for a fun twist. Rice noodles or even whole grain pasta can make great bases for this dish. To store your spicy Thai basil chicken, first let it cool. Once cool, place it in an airtight container. This helps keep the dish fresh and tasty. I like to use glass containers. They are easy to clean and do not stain. You can refrigerate the leftovers for up to three days. When it's time to eat your leftovers, heat them gently. I recommend using a skillet over medium heat. This keeps the chicken moist and the veggies crisp. You can also microwave it. Just cover it loosely to avoid drying out. Stir halfway through to heat evenly. If you have more leftovers, you can freeze them. Place the chicken in a freezer-safe bag or container. Remove as much air as possible to prevent freezer burn. You can freeze it for up to three months. To defrost, move it to the fridge a night before you want to eat. Reheat it thoroughly before serving. Enjoy the flavors just like the first time! Spicy Thai Basil Chicken is a popular Thai dish. It features tender chicken, fresh basil, and spicy chilies. This dish has roots in Thai street food. The key flavors come from garlic, soy sauce, and fish sauce. The Thai basil adds a unique and aromatic taste. Together, these ingredients create a bold, savory flavor profile. You’ll love how the heat from the chilies mixes with the sweetness of the chicken. Yes, you can prep this dish in advance. Slice the chicken and store it in the fridge. You can also chop the garlic and chilies ahead of time. Keep the vegetables separate to maintain their crunch. The sauce can be made earlier too. Just mix the soy sauce, oyster sauce, and fish sauce and store it in a jar. When ready to cook, it will take just minutes to finish the dish. To adjust spice levels, start with fewer chilies. You can add one bird's eye chili for a mild heat. For medium spice, use two chilies. If you want a fiery kick, go for three or more. You can also remove the seeds from the chilies to lessen the heat. For a non-spicy version, skip the chilies and add bell peppers for sweetness. Spicy Thai Basil Chicken pairs well with jasmine rice. The rice soaks up the tasty sauce. You can also serve it with rice noodles for a fun twist. For drinks, iced tea or coconut water complement the dish nicely. Adding a side of fresh veggies or a salad can balance the meal. Enjoying this dish with lime wedges adds a zesty finish. This guide covers all you need for Spicy Thai Basil Chicken. You learned about the main ingredients, sauces, and optional garnishes. The step-by-step instructions make cooking simple. Tips help adjust spice levels and enhance flavor. You can experiment with variations or store leftovers easily. Enjoy making this dish! It’s flavorful and fun to share. Keep exploring new ideas in your kitchen to make every meal special. Simple steps lead to great tastes you will love.

Spicy Thai Basil Chicken

Experience the bold flavors of Fiery Thai Basil Chicken with this easy recipe. Packed with tender chicken, fresh Thai basil, and a kick of spice from bird's eye chilies, this dish is perfect for any night of the week. With simple ingredients and quick cooking instructions, you can create a delicious meal in just 20 minutes. Ready to spice up your dinner? Click to explore this vibrant recipe and bring a taste of Thailand to your table!
Print Recipe Pin Recipe

Ingredients
  

1 lb (450g) boneless chicken thighs, thinly sliced

2 cups fresh Thai basil leaves, packed

4 cloves garlic, finely minced

2-3 bird's eye chilies, thinly sliced (adjust according to your spice preference)

1 red bell pepper, julienned

2 tablespoons soy sauce

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

1 tablespoon fish sauce

1 teaspoon granulated sugar

2 tablespoons vegetable oil

Fresh lime wedges for serving

Instructions
 

Heat the vegetable oil in a large wok or skillet over medium-high heat until it shimmers, ensuring it's hot enough to sear the ingredients.

    Add the minced garlic and sliced bird's eye chilies to the hot oil, stir-frying for about 30 seconds. Aim for a fragrant aroma while being cautious not to let the garlic burn, which can alter the flavor.

      Increase the heat to high and carefully add the sliced chicken thighs to the wok. Stir-fry vigorously for about 5-7 minutes, ensuring the chicken is fully cooked through and takes on a lovely golden color.

        Introduce the julienned red bell pepper, stirring continuously for an additional 2-3 minutes. You want the bell pepper to retain its vibrant crunch while becoming slightly tender.

          In a small bowl, whisk together the soy sauce, oyster sauce, fish sauce, and sugar until well combined. Pour this savory sauce mixture over the chicken and vegetables in the wok, stirring thoroughly to ensure each piece is well-coated.

            Gently toss in the fresh Thai basil leaves and stir-fry for an extra minute, allowing the basil to wilt and infuse its distinct aroma into the dish.

              Remove from heat and serve hot, accompanied by fresh lime wedges that guests can squeeze over their servings for a zesty kick.

                Prep Time, Total Time, Servings: 10 mins | 20 mins | 4 servings

                  - Presentation Tips: Serve the fiery chicken on a stylish platter, decorated with additional Thai basil leaves and lime wedges for a burst of color. Pair with jasmine rice or noodles to complete this delightful meal, inviting your diners into a vibrant and flavorful Thai experience.

                    WANT TO SAVE THIS RECIPE?

                    Related Posts