![- 1 pound boneless, skinless chicken thighs, thinly sliced - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 2 Thai bird's eye chilies, sliced (adjust for heat preference) - 1 red bell pepper, sliced - 1 cup green beans, trimmed - 1/4 cup soy sauce - 2 tablespoons oyster sauce - 1 tablespoon fish sauce - 1 tablespoon brown sugar - 1 cup fresh Thai basil leaves - Cooked jasmine rice, for serving The chicken is the star of this dish. I love using boneless, skinless chicken thighs for their juicy texture. They cook quickly and absorb flavors well. Garlic adds a great aroma, making your kitchen feel warm and inviting. The Thai bird's eye chilies offer heat, but you can adjust them to your taste. Red bell pepper gives a sweet crunch, while green beans add color and texture. The sauces—soy, oyster, and fish—bring depth and umami. Brown sugar balances the saltiness, giving a sweet touch. Thai basil is essential. Its unique flavor makes this dish special and aromatic. - Thai bird's eye chilies - Mild options: bell peppers, sweet chili sauce - Spicy options: more chilies, sriracha You can control the heat by choosing the right chilies. Thai bird's eye chilies pack a punch. If you want less heat, use fewer chilies. You can also replace them with sweet bell peppers for a milder taste. If you love spice, add more chilies or even some sriracha to kick it up. - Jasmine rice - Cucumber salad - Spring rolls I always serve this stir-fry with jasmine rice. The soft rice soaks up the flavorful sauce. You can also try a cool cucumber salad on the side. It adds a refreshing contrast to the spicy stir-fry. Spring rolls are another great option. They make for a fun appetizer and pair well with the meal. For the full recipe, check out the detailed instructions. Happy cooking! - Slicing the chicken Start with 1 pound of boneless, skinless chicken thighs. Thinly slice the chicken into bite-sized pieces. This helps it cook fast and evenly. - Chopping vegetables Next, slice 1 red bell pepper and trim 1 cup of green beans. Keep the veggies in similar sizes for even cooking. Also, mince 4 cloves of garlic and slice 2 Thai bird's eye chilies. Adjust the chilies based on your heat preference. - Sautéing vs. stir-frying Sautéing uses lower heat and cooks food slowly. Stir-frying uses high heat and cooks food quickly. For this recipe, we stir-fry to keep the chicken juicy and the veggies crisp. - Heat management Heat your skillet or wok over medium-high heat. This gives you control while cooking. Once hot, add 2 tablespoons of vegetable oil. When the oil shimmers, it’s time to add the garlic and chilies. - Adding sauces In a small bowl, mix 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon fish sauce, and 1 tablespoon brown sugar. After stir-frying the chicken and veggies, pour this sauce over them. Toss everything well to coat. - Incorporating Thai basil Remove the skillet from heat and add 1 cup of fresh Thai basil leaves. Stir until the leaves wilt. This adds a fresh, aromatic flavor to your dish. Serve hot over cooked jasmine rice for a complete meal. For the full recipe, check [Full Recipe]. To make the best Thai basil chicken stir-fry, you must balance flavors. Start with sweetness and saltiness. Add a little brown sugar to make the dish sweet. The soy sauce adds salt, so taste as you go. If it’s salty, add more sugar. You can also sprinkle in a touch of lime juice for a fresh twist. Next, add depth with spices. Garlic and chilies give heat and flavor. For more layers, consider adding some crushed black pepper or a pinch of cumin. These small changes add big flavor. Timing is key to avoid overcooking your chicken and veggies. Cook the chicken for about 5 to 7 minutes. It should be brown and cooked through. Then, add the vegetables. Stir-fry them for just 2 to 3 minutes. They should stay bright and crisp. Use high heat to get a nice sear on the chicken. This helps lock in juices. If the heat is too low, your chicken will steam instead of fry. A great meal needs a beautiful presentation. Garnish your stir-fry with fresh basil leaves. Add a few slices of red chili on top for color. This makes the dish look vibrant and fresh. For plating, serve the stir-fry on a bright plate. Add a wedge of lime on the side. This not only looks good but adds zest when squeezed over the dish. Enjoy your meal! {{image_2}} You can switch the chicken for tofu or shrimp. Tofu gives a nice texture and absorbs flavors well. For shrimp lovers, use peeled, deveined shrimp. They cook fast and add a sweet touch. If you have dietary restrictions, choose plant-based proteins like tempeh. This option fits many diets while keeping the dish tasty. Feel free to swap in seasonal vegetables. Broccoli, snap peas, or carrots work great. You can also add leafy greens like spinach or bok choy. These greens add nutrients and color to the dish. Mixing veggies keeps it fresh and fun, making each meal unique. You can find gluten-free soy sauce for a safer choice. Tamari is a great option. For more flavor, try adding lime juice or a splash of coconut aminos. This keeps the dish bright and zesty. Adjusting the sauce lets you customize the taste to your liking. Don't be afraid to experiment! For the full recipe, check out the details above. To keep your Thai basil chicken stir-fry fresh, store leftovers in an airtight container. Place it in the fridge within two hours of cooking. This helps prevent bacteria growth. You can enjoy the dish for up to three days. If you want to keep it longer, freezing is a good option. Use freezer-safe containers or bags. Store the stir-fry for up to two months. Remember to label the bags with the date. When reheating, you can use either the microwave or stovetop. The microwave is quick but may make the chicken a bit chewy. If you want better texture, use the stovetop. Heat a pan over medium heat and add a splash of water. Stir the chicken gently until it's hot. This keeps the dish moist and tasty. In the fridge, your Thai basil chicken stir-fry lasts about three days. After that, it may spoil. Signs of spoilage include a sour smell or change in color. If you see any mold, toss it out right away. Always trust your senses! If it doesn’t look or smell right, don’t eat it. Thai basil is a type of basil with a unique flavor. It has a hint of anise and a spicy kick. This makes it different from regular sweet basil, which is milder. Thai basil has purple stems and small green leaves. You can find it in Asian markets or grocery stores. Yes, you can make Thai Basil Chicken Stir-Fry ahead of time. Cook the chicken and vegetables, but keep the basil separate. Store in airtight containers in the fridge for up to two days. When ready to eat, reheat the stir-fry and add fresh basil just before serving. This keeps the basil vibrant and flavorful. To make this dish kid-friendly, reduce the spice levels. Use fewer bird's eye chilies or skip them altogether. You can also add a bit of sugar to balance flavors. Consider using sweet bell peppers for more color and taste. This way, kids can enjoy a fun and tasty meal! Thai Basil Chicken Stir-Fry is a tasty dish you can easily make. We covered the key ingredients, cooking steps, and tips for perfect flavor. Adjust the spice level to fit your taste, and try different proteins or veggies. Remember to store leftovers correctly to enjoy them later. This dish is fun to modify and share with family or friends. Dive into this recipe, explore your options, and create a meal everyone will love!](https://pureeatsnow.com/wp-content/uploads/2025/06/d36f89b9-0b00-43e6-9724-688570cab82d-250x250.webp)
Thai Basil Chicken Stir-Fry
Discover the delicious flavors of Thai Basil Chicken Stir-Fry with this easy recipe! Made with tender chicken thighs, vibrant veggies, and aromatic Thai basil, it's a perfect weeknight dinner ready in just 20 minutes. This dish is bursting with flavor from garlic, chilies, and a savory sauce, served over fluffy jasmine rice. Click through to explore the full recipe and bring a taste of Thailand to your kitchen!