Chicken Stir Fry with Chili and Basil
Elevate your weeknight dinner game with this vibrant Chicken Stir Fry with Chili and Basil, a quick and flavorful dish that brings the bold tastes of Thai cuisine right to your kitchen. Tender strips of chicken are infused with the fiery heat of red chilies, aromatic garlic, and the peppery-sweet essence of fresh Thai basil. Tossed with a savory blend of soy sauce, oyster sauce, and fish sauce, this stir fry strikes the perfect balance of salty, sweet, and spicy. Crisp red bell peppers and onions add a delightful crunch, while the entire dish comes together in just 25 minutes—ideal for busy evenings. Serve it over fluffy jasmine rice for a satisfying, restaurant-quality meal the whole family will love! Perfect for fans of quick stir fry recipes, Thai-inspired dishes, or flavorful healthy dinners.
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Recipe Information
Ingredients
- 500 g Chicken breast
- 4 pieces Garlic cloves
- 2 pieces Red chili
- 1 cup Fresh Thai basil leaves
- 2 tbsp Soy sauce
- 2 tbsp Oyster sauce
- 1 tsp Fish sauce
- 1 tsp Sugar
- 2 tbsp Vegetable oil
- 1 medium Red bell pepper
- 1 small Onion
- 4 servings Cooked jasmine rice
Instructions
Thinly slice the chicken breast into bite-sized strips and set aside.
Peel and finely chop the garlic cloves.
Slice the red chilies thinly, keeping the seeds if you want extra heat.
Stem and wash the Thai basil leaves, and let them dry.
Deseed and thinly slice the red bell pepper.
Peel and slice the onion into thin wedges.
In a small bowl, mix the soy sauce, oyster sauce, fish sauce, and sugar until the sugar dissolves.
Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the garlic and chilies to the hot oil and stir-fry for about 30 seconds until fragrant.
Add the sliced chicken and stir-fry until it turns white and is mostly cooked through, about 5 minutes.
Toss in the red bell pepper and onion, and stir-fry for another 2-3 minutes until the vegetables are slightly tender but still crisp.
Pour the sauce mixture over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional minute.
Turn off the heat and fold in the Thai basil leaves, allowing them to wilt from the residual heat.
Serve hot with steamed jasmine rice on the side and enjoy!
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 19.3 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4950 mg | 215% | |
| Total Carbohydrate | 280.6 g | 102% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 16.3 g | ||
| Protein | 180.7 g | 361% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 697 mg | 54% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3622 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
