Spicy Basil Chicken
Elevate your weeknight dinners with this vibrant and flavorful Spicy Basil Chicken recipe, a classic Thai stir-fry that’s ready in just 30 minutes! Tender bites of diced chicken thighs are stir-fried with aromatic garlic, fiery bird's eye chilies, and crisp vegetables, all enveloped in a savory-sweet sauce made from soy, oyster, and fish sauces. The pièce de résistance is the addition of fragrant Thai basil leaves, which infuse the dish with an irresistible herbal aroma. Served over a bed of fluffy jasmine rice and optionally garnished with a squeeze of lime, this quick and easy dish is a guaranteed crowd-pleaser for spice lovers and fans of authentic Thai cuisine alike. Perfect for weeknights or when you're craving restaurant-style Thai food at home!
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Recipe Information
Ingredients
- 500 grams chicken thighs (boneless, skinless, diced)
- 1 cup Thai basil leaves
- 2 tablespoons vegetable oil
- 4 cloves garlic (minced)
- 4 pieces bird's eye chilies (finely chopped)
- 2 tablespoons soy sauce
- 1.5 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 0.5 tablespoon dark soy sauce
- 1 teaspoon sugar
- 2 tablespoons water
- 1 medium onion (sliced)
- 1 medium red bell pepper (sliced)
- 1 piece lime (optional, for garnish)
- 4 cups steamed jasmine rice (for serving)
Instructions
Heat a wok or large skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and chopped bird's eye chilies. Stir-fry for 30 seconds until fragrant.
Add the diced chicken thighs to the wok. Stir-fry for 5–6 minutes, or until the chicken is cooked through and lightly browned.
Toss in the sliced onion and red bell pepper. Stir-fry for another 2–3 minutes until the vegetables are slightly softened but still crisp.
In a small bowl, combine soy sauce, oyster sauce, fish sauce, dark soy sauce, sugar, and water. Mix well and pour the sauce over the chicken and vegetables in the wok.
Stir everything together to evenly coat the chicken and vegetables in the sauce. Let it cook for 1–2 minutes until the sauce slightly thickens.
Add the Thai basil leaves to the wok and stir-fry for another 30 seconds until the leaves are just wilted.
Remove from heat and serve immediately over steamed jasmine rice. Garnish with lime wedges if desired.
Nutrition Facts
Calories |
1226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 4018 mg | 175% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 16.4 g | ||
| Protein | 107.5 g | 215% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 604 mg | 46% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 3014 mg | 64% | |
*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.
