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- 1 lb boneless chicken breast, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2-3 Thai bird's eye chilies, finely chopped - 1/2 cup bell peppers, sliced - 1 cup fresh Thai basil leaves In this dish, the boneless chicken breast is the star. It cooks quickly and stays juicy. The vegetable oil helps achieve that perfect sear. Garlic adds a nice aroma, while the Thai bird's eye chilies bring the heat. I love using bell peppers for their crunch and sweetness. Fresh Thai basil gives the dish a fragrant finish. - 2 tablespoons soy sauce - 1 tablespoon fish sauce - 1 tablespoon oyster sauce - 1 teaspoon sugar These sauces create a rich flavor in your meal. Soy sauce adds saltiness, while fish sauce gives depth. The oyster sauce adds a hint of sweetness. A little sugar balances all the flavors. Mixing these sauces right is key to getting that authentic taste. - Cooked jasmine rice - Optional garnishes (lime wedges, sliced chilies) Serving the spicy Thai basil chicken over jasmine rice is a must. The rice soaks up the sauce and balances the spice. I like to add lime wedges on the side. A squeeze of lime brightens the dish. Sliced chilies on top give it a nice look and an extra kick. Enjoy your meal! Start by heating vegetable oil in your skillet or wok. Use medium-high heat for the best results. This heat level helps the oil get hot enough to cook quickly. A heavy skillet or a wok works great for this dish. The shape of a wok allows for even heat and quick cooking. Next, add minced garlic and Thai bird's eye chilies to the hot oil. Sauté them for about 30 seconds. This timing brings out their flavors. Watch closely to avoid burning the garlic. Burnt garlic can turn bitter, ruining your dish. Now, it’s time to cook the chicken. Slice the chicken breast thinly for even cooking. Add the sliced chicken to the skillet and stir-fry for 3 to 4 minutes. You want it cooked through and no longer pink. This step ensures a juicy and tender chicken. After the chicken is cooked, toss in sliced bell peppers. Stir-fry them for about 2 minutes. This timing keeps them slightly tender but crunchy. You get a nice texture contrast with the chicken. Pour in soy sauce, fish sauce, and oyster sauce. Sprinkle some sugar over the chicken mixture. Stir well to combine all the flavors. Let them meld together for 1 to 2 minutes. This step deepens the taste of the dish. Remove the skillet from the heat and fold in fresh Thai basil leaves. The residual heat will wilt the basil gently. This adds a fresh, fragrant touch to your dish. Finally, plate your spicy Thai basil chicken over cooked jasmine rice. Serve in a shallow bowl for a nice look. Add a generous helping of basil on top. You can also add lime wedges for a fresh squeeze of juice. Garnish with thinly sliced red chili for extra color and spice. To change the heat, modify the amount of chilies you use. Start with one chili if you want a milder dish. You can add more chilies as you like. If you want a real kick, use three or more. Remember, the seeds hold the most heat. Removing the seeds can help lower the spice. Using fresh ingredients is key. Fresh Thai basil gives a bright flavor. Fresh garlic boosts the taste too. Always taste your sauce mix before adding it to the chicken. If you like it sweeter, add more sugar. If you want saltiness, increase the soy sauce. Adjust these to fit your taste. For quick cooking, use a large skillet or wok. A non-stick pan works well, too. Keep a wooden spoon or spatula handy for stirring. A sharp knife helps slice the chicken thinly. Lastly, have a cutting board ready for your fresh veggies. These tools make cooking fast and easy. {{image_2}} You can easily swap chicken for shrimp or tofu. Shrimp cooks fast and brings a nice taste. Use medium or large shrimp, and sauté until pink. Tofu is a great choice for a plant-based meal. Press and cube firm tofu, then fry until golden. Feel free to add other vegetables. Broccoli, carrots, or snap peas work well. They add color and crunch. You can even toss in mushrooms for an earthy flavor. Mix and match to use what you have. If you need a gluten-free meal, look for alternatives. Replace soy sauce with tamari. It has a similar taste and is gluten-free. For oyster sauce, use a mushroom-based sauce. It gives you that umami flavor without gluten. You can store leftover Spicy Thai Basil Chicken in the fridge for up to four days. Make sure to use an airtight container to keep it fresh. Before you eat it again, check for any signs of spoilage, like off smells or changes in texture. To freeze this dish, let it cool completely. Place it in a freezer-safe container. It will last up to three months in the freezer. Make sure to label the container with the date. When you want to eat it, move it to the fridge for a day to thaw. To reheat, use a skillet on medium heat. Add a splash of water or broth to keep it moist. Stir until heated through. Avoid using high heat, as this can dry out the chicken. You can also use a microwave, but be careful not to overcook it. Enjoy your meal with fresh jasmine rice! If you can't find Thai bird's eye chilies, you can use other chilies. Here are some options: - Jalapeños for a milder heat - Serrano peppers for a similar spice level - Red pepper flakes for a quick fix - Fresno peppers for a fruity flavor These alternatives let you adjust the spice level to your taste. Yes, you can prepare this dish in advance. Here are some tips: - Cook the chicken and veggies, then store them in the fridge. - Reheat in a skillet over low heat. - Add fresh basil just before serving for the best flavor. - Serve with freshly cooked jasmine rice for a great meal. If Thai basil is hard to find, you can use other types of basil. Here are some options: - Sweet basil has a milder flavor and is easy to find. - Italian basil gives a different taste but still works well. - Oregano can be used, but it will change the dish's flavor. Using these will give you a unique twist on the recipe. To make Spicy Thai Basil Chicken vegetarian, swap the chicken with tofu or tempeh. Here are some ideas: - Use firm tofu, cut into cubes, for texture. - Add more vegetables like broccoli or snap peas for color. - Replace fish sauce with soy sauce or a vegetarian alternative. These changes keep the dish flavorful while making it meat-free. Spicy Thai Basil Chicken combines simple ingredients for bold flavor. We explored the key components like chicken, sauces, and fresh herbs. You learned how to cook it, adjust spice levels, and customize the dish. Remember to use fresh ingredients for the best taste. Whether you choose chicken, shrimp, or tofu, this dish adapts easily. Enjoy it over jasmine rice for a satisfying meal. With these tips, you can make a delicious and quick meal any time.

Spicy Thai Basil Chicken 15 Minutes

Experience a burst of flavor with this Spicy Thai Basil Chicken recipe! It's quick and easy to prepare, perfect for a delicious weeknight dinner. Made with fresh ingredients like juicy chicken, fragrant basil, and a hint of spice, this dish pairs beautifully with jasmine rice. Click to explore the full recipe and bring a taste of Thailand to your kitchen tonight! #SpicyThaiBasilChicken #ThaiCuisine #EasyDinnerRecipes #QuickMeals
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Ingredients
  

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

2 tablespoons vegetable oil

4 cloves garlic, minced

2-3 Thai bird's eye chilies, finely chopped (adjust for spice level)

1/2 cup bell peppers, sliced (red or green)

1 cup fresh Thai basil leaves

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon oyster sauce

1 teaspoon sugar

Cooked jasmine rice, for serving

Instructions
 

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

    Sauté Garlic and Chili: Add the minced garlic and chopped bird's eye chilies to the hot oil. Sauté for about 30 seconds until fragrant, being careful not to burn them.

      Cook the Chicken: Add the sliced chicken breast to the skillet. Stir-fry for 3-4 minutes or until the chicken is cooked through and no longer pink.

        Add Vegetables: Toss in the sliced bell peppers and stir-fry for an additional 2 minutes until they are slightly tender but still crunchy.

          Season the Dish: Pour in the soy sauce, fish sauce, oyster sauce, and sprinkle the sugar over the chicken mixture. Stir well to combine, letting all the flavors meld together for 1-2 minutes.

            Finish with Basil: Remove the skillet from the heat and gently fold in the fresh Thai basil leaves. The residual heat will wilt the basil.

              Serve: Plate the spicy Thai basil chicken over a bed of fluffy jasmine rice.

                Prep Time, Total Time, Servings: 5 minutes | 15 minutes | 4 servings

                  - Presentation Tips: Serve in a shallow bowl with a generous helping of basil on top. Add lime wedges on the side for a fresh squeeze of juice. Garnish with thinly sliced red chili for an extra kick!