Thai Basil Chicken Recipe
This Thai Basil Chicken recipe is a flavorful and quick stir-fry dish featuring tender chicken thighs cooked with aromatic garlic, onions, red bell peppers, and fresh Thai basil leaves in a savory sauce made from soy sauce, oyster sauce, palm sugar, and crushed red pepper. Perfect for a weeknight dinner, it combines sweet, salty, and spicy flavors that pair wonderfully with steamed white or brown rice.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Ingredients
Sauce Ingredients
- 8 tablespoons light or low sodium soy sauce
- 4 tablespoons Asian oyster sauce
- 2 tablespoons palm sugar
- 2 teaspoons dry crushed red pepper
Main Ingredients
- 4-6 tablespoons olive oil (or cooking oil of your choice)
- 1 large onion, chopped
- 8 cloves fresh garlic, chopped
- 4 pounds boneless skinless chicken thighs, pat-dried and cut into 1 1/2 inch pieces
- 1 large red bell pepper, seeded and thinly sliced
- 2 cups fresh Thai basil leaves (no stems)
- Lime slivers, for garnish
- Sriracha sauce, for serving
Instructions
- Make the Sauce: In a bowl, hand-whisk together soy sauce, oyster sauce, palm sugar, and crushed red pepper until well combined. This sauce can be made ahead, covered, and refrigerated until ready to use.
- Sauté Onions: Heat the olive oil in a large heavy pan or wok over medium-high heat until hot. Add the chopped onion and stir continuously until translucent, about 2 to 3 minutes.
- Cook Garlic and Chicken: Add the chopped garlic and stir for an additional 1 minute until fragrant. Then add the chicken pieces, stirring frequently for about 2 minutes until the chicken is no longer pink in the center.
- Add Red Bell Peppers: Add the sliced red bell peppers to the pan, continue stirring and cooking for another 2 minutes until the peppers start to soften.
- Add Sauce: Pour the prepared sauce over the chicken and vegetables. Stir well for about 1 minute, allowing the sauce to heat through and fully coat the ingredients. Turn off the heat.
- Finish with Basil: Gently fold in the fresh Thai basil leaves until just wilted from the residual heat.
- Serve: Serve hot over white or brown rice. Garnish with lime slivers and offer sriracha sauce on the side for added heat according to taste.
Notes
- Palm sugar can be substituted with brown sugar if unavailable.
- For a lower sodium version, use low sodium soy sauce and reduce or omit oyster sauce.
- Adjust crushed red pepper quantity to your preferred spice level.
- Ensure chicken pieces are patted dry to get a nice sear and prevent steaming.
- Fresh Thai basil is critical for authentic flavor; if unavailable, sweet basil can be used as a substitute.
Find it online: https://recipeplenty.com/thai-basil-chicken-recipe/
